"notbob" > wrote in message
...
> On 2006-08-29, ms_peacock > wrote:
>
>> 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.
>
> Does you chicken come out crispy and non-greasy? That's what I must
> acheive, above all else. My chicken, despite it's dark crust, is
> non-greasy. I despise KFC's greasy chicken.
>
> nb

It comes out very crispy and non-greasy. I rinse and dry the chicken well.
Then dip in egg/milk wash and then into seasoned flour. I lay the pieces on
a sheet of wax paper until the egg wash has soaked up the flour and then I
dip into the flour again. I put about an eighth of an inch of oil in the
pan and heat until a little flour dropped in sizzles. Add the chicken
pieces skin side down until the pan is full. I don't cook in batches. If
there's too many pieces of chicken to brown all at once the first time I
just pile them up in the pan. When the first side is lightly browned turn
and lightly brown the other side. Turn again, lower the heat and cover.
Check it every 10 minutes or so and when it's a dark golden brown turn and
cook the other side to dark golden brown.

I'm sure I never turn the burner above med-high. I know I never use high.
I always use canola oil.

Ms P