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» Title: My fried chicken isn’t cooked all the way help?
» Posted: July 10th, 2006
» Author: admin
» Filed Under: Cooking Recipes.
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1:34 pm - July 13th, 2006
u are cooking at too high a temp. slooow down a bit if u put it in theoven it will turn into baked chicken
5:15 am - July 15th, 2006
325 or 350
10:21 pm - July 17th, 2006
I wouldn’t put it in the oven. Reheat the oil, keep it on medium and re fry the chicken. Your oil was too hot!!!
9:47 am - July 21st, 2006
400 f.
Or you could pop it in the microwave for a couple minutes.
The thicker pieces like the ****** and thigh take longer to cook.
2:21 am - July 22nd, 2006
GO…. TO my home page… THERE IS A FRIEND CHICKEN RECIPE… There! TOWARDS THE END!
In OIL deep fry, about 350-degrees and till it floats!
In a Pan… till, it is BROWN… on all sides…
In the OVEN Baked… about 350-degrees for about 45-minutes!
Thanks, RR
9:15 am - July 23rd, 2006
Trust me on this one! Set the oven to 425 and put your chicken in for about 10-15 minutes depending on how undercooked it is. This temp will still keep the chicken crisp, while cooking it until done-ness. I promise! (You might want to turn the chicken over after 5 minutes to the other side)
Sounds good.
3:30 am - July 25th, 2006
Finish cooking the chicken in the oven at 350 degrees. Or better yet, put it in the microwave for 5 minutes.
6:38 am - July 27th, 2006
bake about 350 for like 10 minutes should be good. When you fry your chicken you should keep medium low heat, the reason it is not done is because you were using too high heat which cooks only the outside. And make sure your oil is really hot before you add the chicken.
2:49 pm - July 31st, 2006
If you are nearly ready to eat, segment the bird and you will see the parts which require more cooking, so do them in order.
Nuke them in the m/w and return to oven to keep warm, or just grill them in batches under the grill.
Place in a roasting pan and turn every 5 minutes or so.
You will find the ****** will be cooked or nearly cooked whilst the thighs will only be partially cooked.
By segmenting the bird it will take less time.
8:50 pm - August 1st, 2006
The microwave!? Sacrilege! I’m with Nisey, high heat to retain the crisp crust (that’s why fried chicken is so tasty), turn it over after about 10 minutes, wait another 5 minutes and poke it with a meat thermometer to check for doneness, should be 175 degrees internally. Some meat thermometer charts say 180 but it’ll be too dry.