Perfectly Cooked, Golden-Brown Fried Chicken At Home.
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Q. [/dropcap1]
I have a problem I can’t seen to correct. The problem is getting golden brown fried chicken. I monitor my oil temp, and I use a instant read thermometer for the chicken, but it comes out burnt looking, but delicious. My oil is at 350 degrees before I put the chicken pieces in, I rotate the pieces a number of times, and I cook till the internal temp is 165. I use an egg wash and a all purpose flour seasoned with sea salt, black pepper and garlic power. I’ve tried a number of off the shelf oils, but I get the same result. Delicious chicken, juicy inside, burnt looking outside.
Any suggestions would be greatly appreciated.--Louie.
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A. [/dropcap1]Actually, I love chicken that way, especially the dark coating.
The color of fried chicken is a function not of the chicken itself but the coating. I think the best coating is cracker meal. (Ground up saltine crackers, without the salty coating). However, this may leave the chicken underdone. You don't say whether you bring the chicken to room temperature before you fry it. Try that.
Also, if you're going for internal temperature of 165, that will be perfect for the breast, but underdone for the thigh. Get the thigh up to 180. Finally, I would dump the egg wash and flour components from the coating. Try all that along with the cracker meal and give me a report, which I expect will be excellent.
Tastefully yours,
Tom Fitzmorris
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