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stevemargita
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Post subject: Problem when frying chicken  Posted: Wed Nov 12, 2003 9:25 am |
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Joined: Wed Nov 12, 2003 9:20 am
Posts: 1
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Hi,
I have been having a consistent problem when frying chicken in a skillet. I usually put about 1 1/2 cups of Crisco in a skillet and heat until its liquid. Then I add the breaded chicken
The first piece browns after a few minutes, but when I add the second & third pieces, they always burn. The oil burns the chicken outside before it gets a chance to cook the inside.
What am I doing wrong?
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Joy
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Post subject: Posted: Wed Nov 12, 2003 11:45 pm |
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Joined: Mon May 06, 2002 4:32 pm
Posts: 70
Location: North Dakota
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In my opinion I'd guess it could be one of two things... you have the oil to hot... try putting in the chicken with the burner turned down a little...
I had a frying pan.. nice pan and in good shape.. no matter what I cooked in it.. it burned the stuff.. I finally tossed it out...
Maybe some others have some ideas too..
Joy
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Flash Gordon
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Post subject: Sounds like... Posted: Mon Nov 17, 2003 6:51 pm |
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Joined: Sat Aug 31, 2002 5:29 am
Posts: 125
Location: Elizabeth City, NC
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... you put the first piece in when the oil is the right temperature but the oil is still heating up. Experiment with a cooking thermometer next time and get the oil temp to stabilize. Remember that when you drop in a piece of chicken the temperature will drop but will warm back up to that 'stabilized' temperature after a short time. If I remember right, a good target temp is about 375 degF. I could expand on this but then you'd know I'm a physics geek at heart.
Side note: I always fry chicken in enough oil for the chicken to submerge. This helps stabilize the temp and when a piece of chicken is done it will float to the surface.
_________________
Flash Gordon
Where are we going and why am I in this handbasket?
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Mad Cow
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Post subject: Posted: Fri Jan 16, 2004 10:01 pm |
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Be still my heart. Finally a man that knows how to cook chicken the correct way
will you marry me?
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