Although I am a seasoned cook, I have rarely made "Fried Chicken". It was always way too high fat for my family. Now with Low Carb being the way to stay healthy, I tried this fried chicken recipe (I just subbed Low Carb soy bake mix for the flour). I cooked 10 minutes a side and the outside of the chicken was VERY dark brown and the inside was still raw. I decided to cover and cook til it got to correct temperature;which took another 15 minutes or so. It was tasty, but not the best fried chicken I ever had;it was a lttle "rubbery" and yet moist.? I will have to make a few more trys, to get the technique and timing right, I guess. I just wish the recipe had given a little more info (esp. approximate timing) for us frying chicken "novices". AND ... WHAT do you do with all that leftover grease with all the burnt flour bits in it?
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Although I am a seasoned cook, I have rarely made "Fried Chicken". It was always way too high...