I made fried chicken for the first time last night, using Paula Deen's recipe (from her website, the Grandma Paul version). The oil was hot enough, the chicken pieces not too big, and I cooked them for the time listed on the recipe, removing them from the oil when they were brown and crispy.
When my husband and I cut into the pieces, some of the bigger ones were underdone/pink at the bone. Yuck!
How can you tell when fried chicken is cooked all the way through? None of the recipes I consulted could tell me.
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