the chicken was a disaster, but i'm only a beginner. first of all, you need more vegetable oil. frying chicken should not be done in a skillet but in something big, and whatever you use fill up half of it with the vegetable oil. then, heat up the oil, put it at 7, that's where it should stay too. as for the batter, my boyfriend schooled me on frying chicken, after my failed attempt he came to the rescue. he got a nice medium sized mixing bowl and whipped 2 eggs, about a cup of milk, and i wanna say 2 cups of seasoned flour (all-purpose works too). he dipped the chicken in the batter and made sure it was all battered up. then he made sure the oil was done by sprinkling the batter in the oil, unless the batter starts to fry when it hits the oil, the oil is still not hot enough. then he put in the chicken one by one, he put maybe two or three at a time, but not more than that. and key is to constantly turn the chicken. now, a little advice on making sure it's cooked all the way through, cut a long slice inside the chicken so the oil will get inside the chicken, this helps also with checking whether it still needs more cooking or whether it's done. we like our chicken to be cooked all the way through, the bone could be a little bit pink and i mean like barely even pink but that's about it. he always tells me, chicken is done if it floats to the top. we added chicken as we pulled out, and like i said, his chicken came out a beautiful dark brown color, i was so mad...
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the chicken was a disaster, but i'm only a beginner. first of all, you need more vegetable...