On 2006-08-29, -L. > wrote:

> until they are a little golden brown (8 mins? - I have never timed it).




Now, this is where I start wondering about perceived times and temps
versus real. I'm sure you are being honest with me, but I did this
all very scientifically. I had a very good digital immersion
thermometer and an electronic timer. When that oil hit 360 deg F, (I
knew the chicken would cool the oil) in went the chicken. Within a
timed 4 mins, that chicken was hoplessly beyond "golden brown". And
this with a temp drop of almost 30 deg within the 1st min and me
having to turn up the heat (slow electric hob) to get the temp back
up.

I also noticed the 350° oil is damn hot oil. It was actually rather
difficult keeping it up there. Even turning the chicken the first
time dropped temps 25°. I was constantly cranking my big hob to HIGH
to keep temps up. This with at least 2-1/2 C of canola oil in a good
iron skillet and I didn't overload the pan (1 chicken, 2 batches). I
suspect most folks are really cooking not at 350°, but closer to
320-330° if my temp readings are any indication. Methinks your times
are also a tad exaggerated. I can't for the life of me imagine a
chicken taking 45 mins to cook. Even chicken breasts oven baked at
325° start drying out after about 30 mins.

But, I like your idea of keep the chicken moving. More than one
respondent agrees. Perhaps that's the secret. I may try another oil,
also. My canola oil is irretrievably browned so maybe I'll try lard.
No way I'm using hydrogenated Crisco.

This was a good learning experience for an almost first timer.
Besides, it turns out my chicken isn't quite as bad as I first
thought. In the light of day, the pieces are not exactly dark
chocolate colored, though one spot on the flat of the back was
actually black. And again, I can say it actually tastes good. I
think I needed a tad more salt, but the buttermilk marinade is a good
way to go. There's a nice sweetness to the meat and it is very moist.
I think a couple more batches and I may be posting some pictures
of my own.

Thank you all who've responded.

nb