Frying Chicken

by Beth
(Norwich NY)

I can never get my chicken cooked on the inside without burning the outside, what am I doing wrong???

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Jan 03, 2010
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starstarstarstarstar 		Burnt on the outside
by: Hotlanta

You want the grease hot enough to form a good crust and seal in some of the juices of the chicken, but not so hot that the outside is done long before the inside is (like you're talking about).

My guess is that either your temperature is a little too high, or there's not enough grease in the pan to heat the chicken all the way through. When I make mine I add enough grease for it to come 1" up the sides of the chicken pieces when I put them in there - you need a nice deep frying pan for that - and I like the temp to be at 360 degrees.
Jul 02, 2009
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starstarstarstarstar 		Greasy Chicken
by: Beth

By frying it slow at a low heat, doesn't it soak up a lot of grease and stay greasy?
Jul 02, 2009
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starstarstarstarstar 		Key to Frying Chicken
by: Cheryl

THE KEY IS SLOW, SLOW, SLOW. I put mine on low heat for 10-15 minutes on one side, turn it over and 10 minutes on the other side. I put my burner on 4 or 5.

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