On 2006-08-29, wff_ng_7 > wrote:

> 350° is damn hot to try and maintain. As long as the temperature remains
> above 275° or so (preferrably 300° or a little above), things will be okay

Now we're getting to the real nitty gritty. But! ...here's what I run
across on the web:

"Keep your oil very hot. To make sure that your chicken doesn't get
greasy, you want the oil hot enough (375 degrees Fahrenheit) that the
water in the chicken stays above the boiling point during frying. The
force of the steam leaving the chicken keeps the oil from being
absorbed. The hot oil also makes the outside wonderfully crispy."

http://www.dummies.com/WileyCDA/Dumm...bcat-FOOD.html

This is what I always thought. Hot != greasy. But, then the very
same page later states:

"Brown the chicken quickly to seal in the juices. After the initial
browning, reduce the heat to allow the chicken to cook through without
drying."

DOH!!

Now, which is it? Keep it hot or not? This is the key point I'm
looking for. How to cook the chicken so it becomes done, but cooks
hot enough to not come out greasy. Also, this page gives advice that
directly contradicts suggestions made by others, like keeping the
chicken cold before frying. It's maddening. I think you are right.
I'm just going to have to keep at it till I work out a method that
works for me.

nb












> and there will be less tendency for burning. The other thing is to keep
> moving the chicken so the same spot doesn't sit in contact with the bottom
> of the pan. I believe the pan bottom itself is well in excess of the
> temperature of the oil above it. I think one would get a different result in
> a fryer with a basket elevated above the pan bottom compared to sitting
> right on the bottom.
>
> I tend to fry for about 10 to 12 minutes per side. I've used a digital meat
> thermometer and learned to not fry until the center reaches whatever your
> target temperature is. It is amazing how much higher the center temperature
> keeps rising after the chicken pieces are removed from the pan. I fry in a
> classic deep cast iron chicken fryer (like a deep skillet with cover). I fry
> in two batches. The first batch has cooled on the outside to the point one
> can actually eat it, while the center has risen to a safe temperature, by
> the time the second batch is finished. The timing also depends on how big
> the bird was you started with. The thigh on a 6 pound "fryer" is going to
> take a whole lot longer than that from a 3 pound fryer. (Yes, in my
> supermarket, those 6 pound monsters are still called "fryers". That's
> because the "roasters" can be even bigger yet.)
>
> Practice makes perfect. Your fried chicken will start looking a whole lot
> nicer once you've done it several times and get a feel for the method.
>