On Apr 28, 2:54*pm, (z z) wrote:
> I made 4 pieces of fried chicken today. My entire place smells like
> cooking oil. It has been 20-30 yrs since the last time I tried and I
> conclude that KFC is worth every penny!
>
> It was good, though I had to refry as I removed it too soon. When it
> looks pretty...fry longer, and then let it rest longer after removing-it
> continues cooking inside.
>
> My Oneida 5inch deep 10inch wide pot with ultrathick stainless steel
> bottom was perfect for this-nothing stuck.
>
> I didnt wash the chicken. I lost count of the number of surfaces I
> managed to bring raw chicken into contact with anyway. I used half a
> roll of paper towels, two paper plates, two bowls, pot, tongs, slotted
> spoon, kitchen shears, and numerous chlorox wipes, and I still feel like
> I need to wash the kitchen down. No wonder my mother only made it twice
> in my childhood.
>
> Yup, KFC :-)
>
> ps it took 14oz cooking oil-what do I do with 13oz hot cooking oil?

Pour the oil into a jar or other container taller than it is wide. Let
the debris settle. Then pour the clean oil off into another jar.
Discard the mucky bottom. You can use the oil 2-3 times -- the smoke
point will lower. IME, corn oil stinks but peanut oil smells great.

Chicken pieces are too huge today for frying times to work out. (If
you follow old recipes, your chicken is bloody and raw by the bone.)
My grandmother would fry long enough to turn the crust golden brown,
then finish cooking in the oven.