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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.
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.