(no subject)

[unbibium]

Today was my third attempt at frying chicken.

I couldn't find my probe thermometer, and my infra-red thermometer crashed and froze right when the oil temperature reached 290, so I suspect my temperature control was way off. As evidence, every piece has blackened skin, and I may have hit the smoke point very early.

I fried not just the chicken I carved yesterday, but a package of drumsticks. The drumsticks didn't soak in the buttermilk for more than an hour or so, but at least I got to reuse those two cups of buttermilk before throwing it out.

I think next time I'll use my electric frying pan, since I'll be able to delegate most of the temperature control to its thermostat.

Comments

[twillis.livejournal.com]

The only thing I really remember about my mom's fried chicken recipe is that it's time to turn the chicken over when the smoke alarms goes off.

[sunburn.livejournal.com]

If you make some consistently-sized bits of bread (large crouton squares, for example), you chuck that into oil and the time it takes to brown (or burn) gives you an idea of the temperature.

But yeah, a good thermometer helps.