Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

Could someone please tell me how to fry chicken, thighs to be exact.

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
This topic is archived.
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
catmandu57 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 01:34 PM
Original message
Could someone please tell me how to fry chicken, thighs to be exact.
I've never been a good fryer, and we have a package of thighs thats been in the freezer for a couple of months, I bought them because they were cheap and at the time cheap was good.
Anyway, I usually just bake chicken, but I don't want to run the oven, and we just bought a new electric skillet so I'm going to take a stab at it.
I've got the coating down, I just don't know for sure how long and how hot, and how do I know when to turn and when it's done?
Thanks.
Printer Friendly | Permalink |  | Top
NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 02:15 PM
Response to Original message
1. 350 on an electric skillet
here's a link to my journal entry on fried chicken. Just make sure the skillet is heated up before you put the chicken in, let it cook for a while (let it brown up before turning it, don't get impatient) and make some tater salad for a great summer meal! :bounce:


http://journals.democraticunderground.com/AZDemDist6/21
Printer Friendly | Permalink |  | Top
 
Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 02:56 PM
Response to Reply #1
2. Heat setting confirmed
but you'll want a meat thermometer, as well. Test the chicken near the bone, you'll want about 170 since you won't be allowing it to rest except for a quick draining.

Thighs are tricky because that bone is so large and the meat is dense. There is little worse than biting into a piece of lovely, fragrant fried chicken thigh and finding it pink next to the bone.

Other than total incineration, there is no other way to foul up fried chicken.
Printer Friendly | Permalink |  | Top
 
catmandu57 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 02:58 PM
Response to Reply #1
3. Okay thanks, but,
How long do I let it go before turning and how long should each piece fry?
Printer Friendly | Permalink |  | Top
 
NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 04:36 PM
Response to Reply #3
5. till it's good and brown
use the cover too to insure it gets cooked through

it'll take about 20 minutes per side (or a little less)
Printer Friendly | Permalink |  | Top
 
Tandalayo_Scheisskopf Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 03:34 PM
Response to Original message
4. Here's how I fry breasts:
There's only one of me, so I do not do whole chickens, generally:

First, for flouring, I mix salt, pepper, ground cayenne, paprika, onion powder, garlic powder with flour. I put it all in a small plastic garbage bag. Wash the pieces and throw them in the bag. Shake. Let sit while the oil heats in a cast iron pan. I also pre-heat the oven to 375 degrees. I brown on both sides, then big side down, I put the chicken, pan oil and all into the oven. After a half hour I flip the chicken and let it go for another half hour.

It's fried chicken.
Printer Friendly | Permalink |  | Top
 
hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-19-07 06:48 PM
Response to Original message
6. I never learned to fry chicken
but some gals I worked with cued me in. I usually do this in a regular skillet but I imagine it would work in an electric one so follow all the above instructions with regard to temp and the oil being hot, etc. Also, I don't watch the time, I watch the chicken to decide when it's done. Fry with the lid off for the first side until pretty brown but not too done. Flip and put lid on for the second side. Flip again and fry with the lid off to allow the first side to crisp up again.



Printer Friendly | Permalink |  | Top
 
grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jun-20-07 12:19 AM
Response to Original message
7. what are you using for oil? or lard?
Michael Field recommends equal parts of lard and crisco. What are you using?
Printer Friendly | Permalink |  | Top
 
youthere Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jun-21-07 10:48 AM
Response to Original message
8. Here's a good article:
Printer Friendly | Permalink |  | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view 
this author's profile Click to add 
this author to your buddy list Click to add 
this author to your Ignore list Fri Jul 25th 2014, 08:20 PM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators


Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC