Getting fried chicken just right, so it’s cooked through but not overbrowned, crispy but not greasy, takes a bit of know-how.

First, make sure your fat is hot enough. The temperature will drop once you add a few pieces of chicken, notes ipsedixit. And don’t crowd that fryer, because the temperature will drop too low. Uncle Bob heats the oil to 365°F to 375°F to minimize the drop in temperature and speed its recovery. This will also give you crisper, less greasy results, he says.

Dark meat pieces take up to twice as long to cook. Candy cooks the dark and white pieces in separate batches for this reason. The best way to tell if the chicken is thoroughly cooked is to use an instant-read thermometer. If you must cut into it to determine doneness, it’s done when the juices run clear. (It’s normal for dark meat to appear pink at the bone when cooked through, notes chef chicklet.) Using small to medium pieces and bringing them to room temperature before cooking helps them cook through without overbrowning.

If the exterior of the chicken is done before it’s cooked through, TrishUntrapped recommends placing it on a rack on a baking sheet and popping it in a 400°F oven to finish cooking. This will also dry the exterior so it’s not greasy.

For start-to-finish instructions, check out CHOW’s buttermilk fried chicken tutorial.

Board Link: Fried Chicken Help Please!

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