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Home Cooking 62

Fried Chicken

foodqueen1 | Oct 12, 201108:26 PM

I consider myself a fairly advanced cook - but I CANNOT get fried chicken done right. I've tried the brining, the buttermilk soak, the seasoned flour - with a double dip in egg and not... and it still doesn't turn out right. Recipes say that the oil must stay at 350 degrees - which means you get nicely browned chicken and raw near the bone. Sticking into the oven to finish it up only ruins the coating.

I've used a Dutch Oven, a Lodge skillet and a Cuisinart electric frying pan.

WHAT is the secret?

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