Hi all. Let me begin by saying that my father had 1/2 of a stomach as a result of surgery due to virulent ulcers. As a result, my mother never fried anything!! As a result, I am not familiar with fried chicken but decided to make some for husband last night.
I used Zatarans (sp?) fish fry (flour and corn meal) and added garlic powder, salt, pepper. I dredged the chicken in the stuff and added it to hot oil. Everything bubbled nicely. Unfortunately, by the time I pronounced it "done" it was dark brown, not golden and gorgeous. The chicken was succulent and wonderful, but it was waaaaay to dark. I won't spring for a digital thermometer (belly to backbone right now) so eyeballed it and hoped it worked out.
Besides using a thermometer, any suggestions for my method of heat control? I think, perhaps, it needed more time at a lower temp, but not sure. Someone please help me.