Whats the best way to make sure your fried chicken is cooked?!


Question:

Whats the best way to make sure your fried chicken is cooked?

What i mean is hows the best way to make sure its cooked all the way through? Whenever i make fried chicken they always look done on the outside but I'll go back and open them up and sometimes some of the peices(mainly the breast) is still a little pink and i have to go back and fry it again.


Answers:
The best way to make sure fried chicken is cooked is to keep the fire low! I mean, if your chicken looks done on the outside but is raw on the inside it means you cooked it too fast. By putting the fire (or electricity if you cook electric or whatever) lower your chicken will be done slower but as well done on the inside!

Source(s):
my source is my brother, a chef in a 5 star Hotel!

Once it looks done on the outside, continue to cook it for a couple minutes longer than you normally do. If it still looks pink when you cut into it, it's much easier to finish the job in the microwave than to fry it again. Just make sure to shake off excess grease before nuking it.

cut a slit into it and if it is still pink or bloody then cook it for 5 more minutes check again and it should be fine! :)

Many people "parboil" (precook) the chicken until it's partially cooked, then bread and deep-fry it. My mom and grandmother did this before frying, and before barbecueing also. For whole chicken pieces (breast with ribs & wings attached, leg&thigh pieces) they put them in a pan, filled with water about halfway up the chicken, and simmered the pieces about 30-40 minutes. I'm sure you do smaller pieces for less time.

Buy a meat thermometer and slide it in at an angle along the bone in the thickest part of the chicken. For me it's the surest way to tell without guessing. Make sure the thermometer isn't in the oil though or you will read the oil temp.
The proper temps. for poulty are usually printed right on the holder for the thermometer. If you are shallow frying instead of deep frying place a lid over the chicken (not tightly, leave an inch or so gap to vent the steam) until you turn it the first time, then leave the lid off.
Good luck! :)




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