KFC and All Fried Chicken

if its sholow fryed then till the pan his simmering hot if its deep fryed then the temp must be 180digrees but you must pree cook it abit first. if you pan frying it you seal it of in the pan till its nise and golden broen or looks cooked on the out side then put it in the oven for 10-20minits keep taking a knife to it and checking the met by stabing the senter of the chicken then take the knife ount and press the knife down on it if the juses come out clear then its done.

It should be cooked at 350 degrees until the internal tempature is 165 degrees. It is about 15-20 minutes if raw. To cut down on the time, par bake it a bit. 5-10 minutes in the oven before you cook it.

The answer is to fry it in hot oil until the coating is browned and crisp and then put in the oven at about 400-450 for about 15 minutes.
Put it on a rack.
How long it needs to be in the oven depends on the size of the pieces and if there is bone.
Please don’t keep stabbing your meat.
You are opening and closing your oven so the temp is fluctuating. You are macerating the meat and losing the juice.
Cook it the required time and then put a fork in it - if the juice is clear it is done. Chicken ****** is fairly firm when done so just touch it and you will know it is done.
Always just press your fingers to your meat and if you are not sure - just a fork and don’t keep jabbing it.

I would not pre-cook then fry - you fry then finish in oven.

You didn’t ask but maybe your mom would like to know - for a turkey - hold the end of the drumstick and twist the leg -if it turns cleanly so the meat separates from the bone - it is done.

I struggle w/ that, too, and for that reason generally only fry boneless chicken anymore. But the recipe below works if you have a candy thermometer you can set into the oil AND a timer, and USE both of them.

Our Best Southern Fried Chicken

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

– Southern Living