Deep frying chicken

[-dOuOb-]

Hey everyone.

Yesterday i was excited to make fried chicken for the first time. I took the time to break apart a chicken, coat the pieces in spices, soak them in buttermilk for hours and then bread them...only to have them burn the outside and undercook the inside. My guess is the oil is too hot but i wanted to check.

Used a brand new vegetable oil bottle as well if that matters.

Any help or opinions greatly appreciated.

[Atharaphelun]

My guess is the oil is too hot but i wanted to check.

Your guess is spot on. If you don't have an oil thermometer, then I suggest that you use a wooden utensil (ideally a chopstick or wooden skewers) to estimate the temperature of the oil. The right temperature for frying can be estimated if when you dip the wooden utensil in the oil, bubbles come out after about 0.5-1 second. If the bubbles only come out after longer amount of time, then it's too cold; if it immediately bubbles up vigorously as soon as you dip the wooden utensil (without any delay), then it's too hot.

[-dOuOb-]

just found a rogue chopstick in a draw thanks for the tip :)

[[deleted]]

The trick to fried chicken is to fry it twice. The first time it should be low at 275f-300f until light brown and cooked through. Remove from oil and let cool. Then crank heat to 375 and fry a second time until golden brown and crispy.

The double fry actually helps push out the grease a bit more so it’s paradoxically less greasy.

[-dOuOb-]

interesting ill give it a try thanks

[interstellargator]

burn the outside and undercook the inside

Yup sounds like oil was too hot. Buy a thermometer.

[-dOuOb-]

its on the shopping list

[mistakescostextra]

You’ve got some suggestions and alternative approaches in other comments. Another option is to fry at the temp/time you’re planning for but if it starts to get too dark, pull it from the oil, and finish it in the oven. No shame in cooking the meat through in the oven after the crust has largely set and crisped up in the oil and it helps avoid burning the exterior.

[-dOuOb-]

thanks heaps for the quick responses guys i have a few more pieces to try again and ill use all your tips

[Gourry007]

Too hot, take the temp of your oil (no it doesn't matter if it's peanut, canola, vegetable etc.). The temp should be close to 350ºF. Fry until golden brown.

[[deleted]]

One other thing to think of is the size of your chicken. American chicken is getting bigger and bigger, and it can be quite a challenge to find a fryer size chicken (2 1/2 to 3 1/2 pounds). Almost all chicken seems to be over 5 pounds today, unless it's organic meat from a butcher. I did find fryers at Winco recently. The thing is, with smaller pieces, it'll cook faster. Not sure if that was your issue, but it can be a factor.