Help Frying Chicken- drumsticks?!
Answers: I'm trying to fry some drumsticks. I usually get a nice crispy coat on the outside but the inside isn't done. what am I doing wrong and what should I do? I am cooking on a stove top in a regular pan. Also why do people add eggs and milk to fry chicken?
First the problem is your cooking them on too High of a temperature! When cooking just chicken that hasn't been coated in flour! Should always be cooked on a temperature lower then medium! And with a cover over the fry pan! Chicken outerside will cook faster on higher temperatures and the inside won't cook right!
So cook the chicken on lower heat setting and cover the fry pan with a lid, there should be a lot of sizzling and splattering, only when your trying to make it crispy after the chicken is fully cooked! And turn the chicken pieces about ever 10 minutes, then after they look cooked, slice into a piece to make sure there is no more blood inside the pieces, if the blood is gone! Then you can turn the heat up a little past medium if you want the chicken crispy! Then once the chicken looks crispy to the way you like it, the chicken will be done and not raw inside!
They don't add eggs and milk in with the chicken! They dip the chicken in eggs, before there ready to cook it, and after dipping the chicken into eggs, they then roll the chicken into a bowl of flour! Then put the coated chicken into the fry pan to cook! The reason many people cook chicken that way, is many people don't like just the skin on the chicken, plus coating the chicken makes more moist and juicy chicken! Plus coating the chicken with eggs and flour, you also can add seasoning into the flour so it stays on the chicken better!
My favorite is stir fried chicken pieces, with the egg and flour coating, and I cook the chicken pieces in a Chinese Wok! When the chicken is done cooking, I put in 2 table spoons of soy sauce! Once the chicken sucks up all the soy sauce the chicken is done and ready to eat! VERY,VERY delicious!
I like it so much, I chop up a whole chicken into 3 inch pieces and stir fry it that way, and I end up eating it all! I could eat it everyday! I never get tired of it! Plus stir frying is better for you anyways! And you can make it taster yet by throwing into the Wok, when the chicken pieces are about half done, Throw in sliced strips of green pepper! One green pepper is enough! Nothin but good eaten!
Egg and milk just help the coating stay on the outside of the chicken pieces.
This is what I do when I fry chicken. I do as you did but when I put the chicken for the first time I turn the heat down to med. and cover the chicken (without turning it over) until it gets done. Then I turn it over and brown the other side. You will be sure your chicken is done but not burned when finished. You can "stick" your drumstick with your fork and if it sticks "easy" or does not leak any liquid then it is done.
I have a gas stove so it's a little difficult to say what temp. but you should be able to see if it is getting to brown. Just peek at it and make sur i is not burning. It sould take about 20 min.(with the lid on) on one side to cook 6 legs then brown on the other side slowley.
begirl
My head chef Donahue and my assistant chef Dorothy are both away today. Sorry I cannot help. I am an English Earl. I do not cook.
You are actually heating your oil to too high of a temp - you want a bread crumb to sizzle and float to the top immediately but you don't want it to start burning right away. Also - make sure you aren't crowding the pieces in the pan - you need there to be room around each piece so that they cook properly - this gives the pieces a chance to cook and also prevents the oil temp from dropping too low.
the egg and milk thing is regional - good southern fried chicken is simply dipped in flour and spices and then fried - no eggs or milk allowed.
And please, if you are truly frying chicken, never ever cover it - this only creates steam, making the outer layer less crispy and causing your coating to absorb more oil...not what you want to do.
You want the oil to be 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
I hope that helps!
cookin too fast check the heat.....cook at a nice slo heat
i usually boil mine first, it keeps them tender and insures it cooked all the way through. and...it makes it easier to have a crispy outside without burning it.
cook for 25 to 30 min ,med heat or lower try a lid or top and cut one to see if its done if it runs clear it should be ok if that fails fry then put in the oven for a bit
Chances are it is the temp of the oil you are frying in. You will want to invest a few dollars and get a fry thermometer to temp your oil. It is best to have it around 350 degree's. To hot a oil will cause the outside to cook before the middle is done, to low a tempature will cause a greasy/soggy breading.
Egg and milk is a binder used to create a thicker breading on the chicken. Some people brine thier chicken first (brining is to soak chicken prior to frying a a liquid.) I have seen people use sweet Iced tea as a brine, a mild wing sauce, even beer or wine to brine it in as well. This jsut adds flavor. I prefer dipping in buttermilk, then flour, then back into buttermilk then back into flour or bread crumbs. This makes for a thicker, crunchier breading.
jam em up your ****
If you have a thermometer get the oil to 350 or set it on medium high. Fry the chicken for 15 min.
is 2 jus get sum flour nd put sum seasoned salt and pepper and then put it in watever kind of grease u use nd den let sit in 4 min nd den turn it over nd wait for another 4 min nd den 1 of your drumsticks should be done.
or u can jus add some milk and u will still get a crispy coat.
OK, I assume you are frying crumbed drumsticks, similar to Southern Fried Chicken?
You are doing right only your technique is wrong. For best results, you need to deep fry them, not shallow fry. Try using more oil and fry them in a small pot. You may also want to pierce the drumsticks a little with a peeling knife, before you bread them, it helps the oil penetrate better while cooking.
Breading or crumbing involves first dredging the food item in seasoned flour, then immersing it in *eggwash(egg and liquid mixture) and finally, coating it with breadcrumbs.
* milk is usually preferred only because it taste better than plain water.
The thumb rule is to heat the oil till it is about to smoke before putting the chicken in, which will immediately bring the
temperature down. Adjust the fire accordingly then after.
If you are deep frying , depending on the size of the drumsticks and the pot and provided they are not frozen, it should not take more than 10 - 15 minutes.They should be ready when they are golden brown.
It will be easier to cook them to 80 deg. C if you have a probe.
Good Luck. Enjoy. Cheers.