Last time I attempted this.. my chicken drums bled on me.... It was nasty & horrible. It was just a mess!
I will only be using drumsticks (besides the breast its the only part I eat)
I heard boil then first before frying and also heard soak in ice water with salt. Neither said how long.
Anyone know?
Anyone have a good recipe for some fried chicken?
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BayGirl- This is what I do since the breast are bigger pieces and tend to get crispy on the outside and still not all the way done on the inside. I season my chicken pieces usually with Lawry's Seasoning Salt and some pepper and garlic powder then I fry them up, after the outside is golden brown I put them in a baking dish and then bake on 350 for awhile, that way I know that the inside is done also, they still come out good, nice and crispy on the outside and juicy but done on the inside. I used to have the same problem just trying to fry them on the stove top they would be nice and crispy on the outside but not done on the inside and that would be the problem with the thicker pieces, so I started frying then baking them and it turned out just right!
OK... rephrase.. when I say bleed.. i dont mean undercooked.. I mean the bones that pop out were oozing blood that then got fried. It's NASTY!
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OK... rephrase.. when I say bleed.. i dont mean undercooked.. I mean the bones that pop out were oozing blood that then got fried. It's NASTY!
I have had that with a bag of wings I bought and fried and I just threw them away. I thought it was bad batch of chicken wings, but I do know what you mean. It is in the bone. The time it happen to me the bones had a weird purple blackish color and then I saw blood. Threw the whole batch away. Sounds like it might have just been the chicken you got.
Select medium-to-large chicken drumsticks. Salt lightly and steam for 15 minutes (this allows the inside of drumsticks to cook properly. Also helps prevent the ‘core’ of the drumstick from becoming too bloody).
Quote:
This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.
from reading soaking in salt water or buttermilk k will help draw out the blood but keep juices packed in...
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Thanks for posting that, I will have to try that next time I fry chicken, I don't do it often. That is really GROSS when the bones are all bloody and have that NASTY purple black color to them. YUCK! Let me know how it works and how the chicken comes out doing that.
I tend to use breasts or tenderloins and cut them is small pieces about 2x4 and 2inches thick. I put them in the mixed eggs while the pan is heating up. I used a mix of breadcrumbs with italian seasoning and flour. More breadcrumbs then flour. When they are a nice golden brown they are done. My husband makes use up the left over mix and make fried breadcrumbs. He likes it not me.
Thanks for the ideas in this thread! It has been years since I tried to make fried chicken. I may try again!
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aaahhhhh fried chicken. it's such a trea around here. i don't make it often but when i do, i dread it. usually i just season flour with chicken seasoning mix (something i found at an aldi's store and you have to grind it yourself) when the oil is hot enough, it will seal the bones so you don't have the blood oozing out. i cook slow with a lid on it and do not turn it that often. when i am sure the chicken is done, i crank up the heat and remove the lid. crispy skin is what my kids look for. when i am making it for myself, i use chicken tenders and peanut oil (think chik fil a) it is the best!!!!!
I soak it in buttermilk overnight, then dredge it in seasoned flour, then eggs, then the flour again to double coat the chicken and make it have a great crispy coating. (if you're doing boneless chicken breasts, they turn out great and tender if you cover them in plastic wrap and pound them fairly thin with a mallet....it makes them sooo tender and they cook fast)
If you're cooking chicken with bones, I make sure the oil is nice and hot, then place the chicken in there and cover to steam cook the chicken. Make sure not to crowd the pot. I cook until the chicken's juices run clear....haven't really timed it but I think it might be fifteen minutes, but please don't quote me on that!
I cook a lot of chicken thighs because they're cheapest, and dark meat stays tender longer than white meat. I'm southern, so we cook a lot of fried chicken! (I live in Ohio now, but have NOT left my southern roots!)
Need Fried Chicken Recipe 
