Frying Chicken Legs in a Pan....Best way to do this so that they'll be cooked all the way through?!
The last time I fried chicken in the pan, the middle didn't come out!. Now I'm going to try it again!. I can do this in my deep fryer, but I don't have it any longer!. So, I'm doing it the old fashion way!.
Any tips on how to do pan fry with chicken legs and have them come out YUM-O!?
Your tips are greatly appreciated!. Thanks so much!Www@FoodAQ@Com
Any tips on how to do pan fry with chicken legs and have them come out YUM-O!?
Your tips are greatly appreciated!. Thanks so much!Www@FoodAQ@Com
Answers:
The best way to pan fry chicken - Fill a large skillet ( cast iron is best ) a 1/4 of the way with crisco ( lard ), batter it, the grease should sizzle when adding the chicken!. Do not over load the skillet, make sure you have plenty of room!. I do not leave the kitchen area when I am frying chicken, because I turn it every few minutes!. Many say you should only turn it twice, I have found it does not burn and cooks all the way through this way!. I will cook it until the juices run clear when poked ( 20 to 25 min on med heat)!. The dry batter I use - flour, salt, pepper, cinn, parsley, It!.seasoning, garlic powder, onion flakes, seasoning salt!. When I make this, people can not get enough!. I even have request for fried chicken when I have dinner parties!. I hope my advice helps!. Best of luck to you!.Www@FoodAQ@Com
It takes a long time to fry chicken with the bone in!.
Make sure that you have enough oil in the pan!. Probaby 1/2 to 3/4 inches of oil in the skillet!. Medium heat!. Keep the lid on, loosely, to keep the heat in!. I've found that if I leave the lid on and it fits snugly, the coating is somewhat soggy and not crispy fried!. I have also browned the chicken and cooked it mostly done and removed to a lighly greased cookie sheet and baked in the oven just for good measure!.
Www@FoodAQ@Com
Make sure that you have enough oil in the pan!. Probaby 1/2 to 3/4 inches of oil in the skillet!. Medium heat!. Keep the lid on, loosely, to keep the heat in!. I've found that if I leave the lid on and it fits snugly, the coating is somewhat soggy and not crispy fried!. I have also browned the chicken and cooked it mostly done and removed to a lighly greased cookie sheet and baked in the oven just for good measure!.
Www@FoodAQ@Com
I've always done mine in a pan!. When I start I put the lid on as to hold in the heat and then take it off to make sure the coating gets crispy!. It usually takes me about 45 min!. to get mine where I like it!. I know it sounds like a long time, but that is the only way I've ever been able to get it done right!.Www@FoodAQ@Com
The temperature of the grease is important!. If it is too hot, the outside of the chicken will cook up way to fast and the inside will not be done!. Once the grease is hot, turn down the heat like you would if you were simmering something!. good luckWww@FoodAQ@Com
large deep sauce pan full of grease at 370 smaller peices of chicken take less time wings 10 min legs15 to 20 thighs 15 breasts 20 Www@FoodAQ@Com
You may want to scale this back by about half, but it is the recipe closest to what I do!.
Pan Fried Chicken!.
Ingredients
16 pieces of chicken (preferably drumsticks and thighs)
6 cups buttermilk
3 cups all-purpose flour
4 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 1/2 quarts vegetable oil, for frying
In a large bowl, toss the chicken with the buttermilk!. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight!.
In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne!. Set 2 large racks over rimmed baking sheets!. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl!. Add the chicken to the bag, a few pieces at a time, and shake to coat completely!. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag!.
Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°!. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet!. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165° for thighs or drumsticks and 160° for breasts!. Line the racks with paper towels and drain the chicken!. Continue frying the chicken in batches, being sure the oil temperature stays at 325° during frying!. Serve warm or at room temperature!.
Make Ahead
The fried chicken can be kept at room temperature for up to 4 hours!. Serve at room temperature or reheat in a low oven before serving!. Www@FoodAQ@Com
Pan Fried Chicken!.
Ingredients
16 pieces of chicken (preferably drumsticks and thighs)
6 cups buttermilk
3 cups all-purpose flour
4 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 1/2 quarts vegetable oil, for frying
In a large bowl, toss the chicken with the buttermilk!. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight!.
In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne!. Set 2 large racks over rimmed baking sheets!. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl!. Add the chicken to the bag, a few pieces at a time, and shake to coat completely!. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag!.
Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°!. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet!. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165° for thighs or drumsticks and 160° for breasts!. Line the racks with paper towels and drain the chicken!. Continue frying the chicken in batches, being sure the oil temperature stays at 325° during frying!. Serve warm or at room temperature!.
Make Ahead
The fried chicken can be kept at room temperature for up to 4 hours!. Serve at room temperature or reheat in a low oven before serving!. Www@FoodAQ@Com