chicken, dark meat or white meat?

i use a deep fryer, it can only fit 2-3 peices at most, and the oil was 350...

I watched my mother in law do fried chicken this afternoon. She did it in an iron skillet and turned the pieces a lot. Then she put them into the oven. She can always get it perfect. Birdie's still learning this technique and admits she prefers to outsource all chickenfrying jobs to Popeyes.

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Originally Posted by Dave Byrd

I watched my mother in law do fried chicken this afternoon. She did it in an iron skillet and turned the pieces a lot. Then she put them into the oven. She can always get it perfect. Birdie's still learning this technique and admits she prefers to outsource all chickenfrying jobs to Popeyes.

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Popeyes rocks... Cast iron is the only way to fly,,,i mean fry...

yea, well i'd perfer to fry shit in a cast iron as well (they're alot easier to keep a stable steady tempature, then in those thin ass pans) but i don't have a themometor to check the temp.

i just throw some oil in the cast iron, turn it on as hot as it will go... and then, to test the temp, i stick part of the chicken in it, and if it sizzels around the edge.... and then i turn it down to were its up at 3/4 as high as it will go... and then i just turn it when it turns golden brown...

i actualy prefear BBQ chicken... all meats... including skinks are better when BBQ-ed...