"notbob" > wrote in message
. ..
> 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

I've never measure the temps but it generally takes about 45 minutes to pan
fry chicken. I've never turned the burner above about medium high though.
I'd rather have it cook a little slower and get done all the way thru.

Ms P