Not matter how I try, I cannot get my fried chicken like the
Restaurants.

I have a presto deep frying it brown the chicken nicely on the outside
But is raw on the inside.

Friends have told me retaurants have deep fryers that the temperature
Does not drop, when you put your chicken in And that's the reason.

Quote:

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Originally Posted by Oneill474

Not matter how I try, I cannot get my fried chicken like the
restaurants.

I have a presto deep frying it brown the chicken nicely on the outside
but is raw on the inside.

Friends have told me retaurants have deep fryers that the temperature
does not drop, when you put your chicken in And that's the reason.

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I have a large deep fryer and have never had a problem - could it be your fryer?

I do not deep fry because of the mess and disposing of the grease and it does tend to get burned on the outside before the inside cooks enough.

I mix flour, a little corn meal and a little Italian flavored bread crumbs with some garlic powder, cajun spice and pepper and bread my chicken and then I put it in a hot cast iron skillet with about an inch to an inch and a half of grease. Then turn it when necessary.
Keep turning down the heat as needed. IF it gets to the point that the breading is going to start to burn I finish baking it in the oven.

Not the same as deep fried but still good alternative.

Every time you add a piece to the fryer wait until the temp gets back to normal then add another piece, but be sure not to over load fryer.

WEll, breading is important, it seals the juices in. And start with the fryer hotter than you need it to be.. I start at 375 because it will cool as you add the chicken. Are the chicken pieces cut evenly so they cook evenly? I usually use white meat only, cut into pieces "about" 1 1/2 inches. Does your frier have a thermostat? Very often the oil is part of the taste issue, but more often than not you are trying to fry too large a piece too fast. How are you breading the chicken?

Make sure your chicken is fully thawed first. I try to fry similar sized pieces together like keeping the wings and drumsticks together; then doing the breasts and thighs separately. Most importantly don't overload the fryer! Make sure there's enough room for the pieces to "swim" a little.