Your probably over crowding the pan. Best to it in batches, which is admittedly a pain.
If you've already launched. Well, the only thing you can do is just get the skin brown and crispy..and finish up in a 350 oven for about 20 mins.
What can happen is that coating cooks before the interior of the chicken is done--so the oven finish is your hope there.
If you want to add appliance to your home. An electric skillet makes pretty good fried chicken, the style that's deep enough for oil, with a thermostat that keeps the temp steady.
I have a glass top stove and it's very, very hard to control temp for frying.
Glass top as in induction? If that's the case, then you need a refund. Also, covering the pan has a two-fold function. Retaining heat, and reducing splatter. Lastly you don't have to have a particularly high heat to fry. That's one piece of information out there which needs to be corrected
Your probably over crowding the pan. Best to it in batches, which is admittedly a pain.
If you've already launched. Well, the only thing you can do is just get the skin brown and crispy..and finish up in a 350 oven for about 20 mins.
What can happen is that coating cooks before the interior of the chicken is done--so the oven finish is your hope there.
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Thanks! I have only been cooking a few pieces at a time but I guess it was too much anywsy
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If you want to add appliance to your home. An electric skillet makes pretty good fried chicken, the style that's deep enough for oil, with a thermostat that keeps the temp steady.
I have a glass top stove and it's very, very hard to control temp for frying.
Flag This Answer
Glass top as in induction? If that's the case, then you need a refund. Also, covering the pan has a two-fold function. Retaining heat, and reducing splatter. Lastly you don't have to have a particularly high heat to fry. That's one piece of information out there which needs to be corrected
Flag This Answer