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a few handy fried chicken tips

A Few Handy Fried Chicken Tips

Fried chicken is easy to make but if you haven’t made it before it is handy to know a few tips before you begin. If you are new to making fried chicken recipes, use a big heavy pot rather than a skillet. A skillet has lower sides and can spit and splatter, so stick with the pot until you get use to cooking in oil for safety’s sake. Use a two and a half pound fryer if you are cooking a whole chicken. Small pieces cook better and faster than bigger ones and you want your chicken to cook all the way through, to be safe.

An instant-read thermometer is a good idea because the temperature of the oil has a big impact on the chicken. If the oil is not hot enough the chicken crust will get soggy but if it is too hot the chicken can burn. 325 degrees F is a good temperature to use but remember the temperature dips every time you add new pieces of chicken to the oil. Cook dark meat before white meat. White meat cooks quicker and will dry out if you cook it for the same amount of time as the dark meat.

How to Deep Fry Chicken

When you deep fry chicken you usually coat it in a batter or crumb coating first. If you are using a breadcrumb coating it is a good idea to leave the chicken on a rack for half an hour so the coating can dry. You don’t have to do this if you are using a batter. Deep fry small pieces of chicken because bigger pieces take too long to cook and might not cook properly in the middle. Fill a deep skillet or deep fat fryer half-full with oil and heat it up to about 360 degrees F. Drop a bread cube in to see how hot it is. If it browns in fifty seconds the oil is the perfect temperature to cook your buttermilk fried chicken. Continue reading