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Fried Chicken
9 Oct 2007 |
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I saw a recipe on the Tyler Florence show about fried chicken. I tried it just the way he said, dredge in seasoned flour mixture, dip in buttermilk mixture, and again in the flour. Deep fry between 350 and 365 degrees F. My problem: The pieces got VERY done but the centers were raw. Finally, I put them in the oven @ 350 for approximately 45 minutes before they were done. Can anyone tell me the secret?
3 Responses for "Fried Chicken"
Crystal,
Three possibilities occur to me. The first is that your thermometer is wrong and the oil was actually hotter than you thought. You can test it by bring a pan of water to a roiling boil and checking to see if your thermometer register about 212 degrees F.
Second, if the pieces of chicken are too large they’ll take longer to cook. I note that the recipe on Food Network calls for 10 pieces of chicken, which probably means the breasts are cut in half. Also, I recommend using smaller (2 1/2 - 3 pound) birds.
Last, if you were using oil you’ve used before it may have have been at the end of its useful life which will cause faster browning.
I used legs and thighs that were very large pieces and olive oil for cooking not the cold pressed. Is there a better oil for deep fry cooking that is a healthful oil?
Crystal,
In general, look for smaller pieces of chicken, but I think your problem was the olive oil, which has a low smoking point. I would recommend using canola oil in the future.
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