When I fried my chicken the other night, did I not let the oil get hot enough?

Question

The 1st batch didn't come out right, but the 2nd batch was nice & golden brown.

Answer 1

probably yes, you need to let the oil reach its optimum point. I always do a tests with a lil bit of chicken

Answer 2

FOLLOW THIS RECIPE NEXT TIME

Crispy Fried Chicken



INGREDIENTS

1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying

DIRECTIONS

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.  

Answer 3

You've answered your own question with your question.YAY! You should pick you for your best answer!  

Answer 4

No. Oil was not hot enough.

If you don't have a thermometer test the oil with a bit of flour or the dry end of a wooden spoon.

Answer 5

the oil could maybe not have been hot enough, or you could have the pan too crowded.

Answer 6

you put it in the oil too soon and allowed it to absorb too much oil which made it heavier and harder to fry.