Here’s our goal for fried chicken: a crispy, golden brown outside, and a juicy, fully cooked inside. Here’s our strategy: precook the chicken in the oven before frying to easily achieve both.
It’s an extra step, and it will set you back 30-40 minutes while you’re baking the chicken in the oven (at 180C). But The Kitchn notes these benefits to precooking your chicken:
By precooking your chicken, you spend a lot less time frying since you only need to get the outside crispy and brown, which is great when you’re doing multiple batches or have hungry guests hovering over the fryer. Also, worrying that your oil is too hot and burning the outside before the inside is cooked is a thing of the past.
After baking, let the chicken cool down before frying as usual (you could even postpone the frying a day or two) and rest easy knowing each piece is thoroughly cooked. If you like, you can even double-fry it for extra extra crispy fried chicken.
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