KFC and All Fried Chicken

When the coating is crisp and brown and if yiou stick a fork in it the juice runs clear and not red.

When the juices no longer run red or pink. I usually cut one open to make sure they are cooked.

Here is a video for you:

Using a food thermometer check to make sure the inside temperature is 165 F.

With frying you have to sorta take a chance, but its best not to, Most things start floating when they are done deep frying. If your oil is hot enough I would try for a max of maybe 10-11 minutes

Pierce the thickest part of the drumstick with a fork, if the juice is clear, it’s done. If it has pink or blood in it, it’s still part uncooked.
If the outside is getting too dark to continue frying, you can put it on an oven tray, cover loosely with foil (so it doesn’t get soggy, but won’t burn) and heat in the oven for 5-10 minutes, then test the drumstick again.

Chicken usually floats when it’s done and make sure it’s brown enough and crispy and not soggy. Don’t fry too many pieces at a time because that decreases the temp in the oil and doesn’t cook as well. So cook 2 pieces at the most at the same time. You’ll get done faster too because they will cook faster. Make sure the oil is hot when the chicken goes in. They shouldn’t take any longer than 5 minutes to cook each one. If so, turn up the heat. Make sure they don’t run bloody juices out and they are not tough. Tough chicken means usually it’s raw or overcooked. Happy eating!!!

They float to the top
They are a pretty golden brown
You cut the chicken and the inside is white
It doesnt taste raw
Its yummy
Its good

make a small slit along the bone & if blood comes out or the meat is still red you will need to cook it longer.

Poke the chicken and if the juice is clear then it’s done.

when the juices run clear