How long should chicken fry

Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. How would you rate Skillet-Fried Chicken? Leave a Review. I see there are over reviews of this recipe. Why can I only access two of them? Crunchy on the outside, moist and tender on the inside. Baked and Roasted Chicken Recipes. Grilled Chicken Recipes. Herbed Chicken Casserole.

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Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low.

Turn chicken skin sides up. Tips from the Betty Crocker Kitchens tip 1. Trans Fat 0g. Exchanges: Free.

Photo by Meredith. Set up a "dredging station" to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. This dry-wet-dry method helps the ingredients stick to the chicken pieces.

Have one "wet hand" and one "dry hand" -- and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl. Place the coated chicken on the parchment- or wax paper-lined baking sheet. Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere.

Do this step in the refrigerator if you won't be frying the chicken within half an hour. Allow the cold chicken to come to room temperature before frying or the oil temperature will drop and the chicken will cook unevenly and the coating won't get crispy. Battering Up Fried Chicken with 3 bowls.

To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. A heavy-bottomed Dutch oven also works great.