Thursday, February 4, 2010

What Did I Do Wrong?

Good morning humble readers...

Ok, just a quick question for my fried chicken experts...

Why did the coating start sliding off while it was cooking?

I soaked the chicken in buttermilk, had lots of well-seasoned flour, kept the oil at the same temp the whole time.

I think the oil wasn't quite hot enough when I put the first piece in, so I waited another minute or so before adding the rest.

Everything else turned out ok... the chicken was cooked through, and it tasted pretty good. Didn't need to call for pizza. It did take longer than I expected, but I will know better for next time.


  1. Dunno about the skin sliding but frying chicken does take FOREVER. I use my deep fryer instead of a skillet. Makes it fry a little faster and it makes it crispier.

    Congrats on success!

  2. I'm not a big fan of frying chicken (though I love eating it!) coz I think it takes too much time and effort, and I make a big oily mess. My mom however is an expert. She told me before that the trick is to start off on a higher temp to seal the juices in, then turn down the temp to cook the chicken. And then at the very end after all the pieces are fried, she fries them again quickly for extra crispiness. I tried it once a long time ago, and it turn out great. Not sure whey the coating came off though.

  3. I have had that problem before and it's usually because the oil temp is too low. I have also had it happen because the coating on the chicken was too thick or not "dry" enough!

    Good luck next time!

  4. I never fry chicken because we can have it at the MIL's and she's from the south... can't beat that! good job trying though!

  5. My guess, because I don't know, would be oil temp is not hot enough or the coating was too thick. Would a little egg help it adhere better?

    Mmmm...I love fried chicken but have to peel skin off. Skeeves me out.

  6. Did you pat your chicken dry before coating it with buttermilk? You are supposed to rinse it off in water and pat throughly dry. (It doesn't make sense but it does work)

    Also, a high temp at first in a black cast iron skillet and then lower the temp. Your mom had it right.

  7. Did you use skinless chicken? My crust always slides off if I use skinless. I also use an egg/milk mixture and it helps keep it on better. Hope you got some good tips and it turns out beautifully next time!!! Bet it tasted great though!


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