I've nearly got it down. Today I soaked drumsticks and thighs (both with the bone still in) in buttermilk with paprika, salt, pepper and cayenne pepper for 2 hours. I used Bisquick pancake mix as the dough with some salt and pepper.

I used a cast-iron dutch oven and vegetable oil heated to 375˚. I used a candy thermometer to monitor the temp. I can't for the life of me get the crust to finish at the same time as the internal meat. The crust came out perfect, but the core was only 130˚ internal temperature. I had to finish baking in the oven at 425˚ for about another 30 minutes to an internal temp of 170˚.

The finished product was great, but I can't figure out how to do large pieces of chicken without finishing with an oven-bake.

What am I missing?

Tony.

Perhaps you can Sous Vide the chicken before frying it.

Are you putting it in cold or room temperature?

I'd say the pieces were probably 50˚ by the time I was finished coating them with Bisquick. I put in three large pieces at a time and the first pieces brought the oil temp down to 300˚ pretty quick. I cranked up the heat a little on the second and third batches. I'd say the last pieces were probably at room temperature, but the first ones were refrigerator cold.

Maybe I used too much oil? I didn't really have to flip the pieces. hardly any of each piece was out of the oil.

Tony.

Mother.

Less heat and longer time, try 350f.

Bring them out of frig and let them sit for at least 1/2 hr at room temp after thawing. Don’t do more than 3/time as it definitely drops the oil temp.
I don’t know if I let the oil temp get that high, maybe 350? Just enough that when you toss a tiny bit in there it starts to spatter and hiss. I always flip them, to make sure both sides are evenly heated.

My experience has been good, but I’m also not trying to do large pieces- just bun size, and evenly sized, not unequal size pieces.

Sounds like they came out great, regardless!

The sous vide idea is interesting. Try using straight corn meal, instead of bisquick/adding cornmeal.

Corn Starch makes a nice crunchy crisp texture to the batter.
.

Yeah, I would say less heat and more time at room temperature.

 
Cast iron skillet and lard.

The chicken has to start out dry. Before you dip it in buttermilk.

There's no such thing as too much oil. In a deep fryer the chicken is totally submerged. You have the temperature too high. It should be at 350°. Also, I've never fried chicken with pancake mix, but the sugar in the mix could be causing it to darken too quickly.

quote:

Originally posted by houndawg:
Also, I've never fried chicken with pancake mix, but the sugar in the mix could be causing it to darken too quickly.

I'm not good at fried chicken, but that was my first thought as well. Anytime you're cooking meat, excess sugar can be troublesome since the sugar on the outside tends to cook too fast or burn before the inner meat is ready.

Pan fry it in a cast iron skillet. Don't deep fry.

quote:

Originally posted by Hamden106:
Mother.

Gran'ma kablammo

I agree, 86 the pancake mix. Self rising flour mixed half/half with normal flour will give you a thicker fluffier crust.....even fluffier do all self rising flour which is what a lot of people use on seafood like beer battered for thick breading.

quote:

Originally posted by parabellum:
Pan fry it in a cast iron skillet. Don't deep fry.

This.

Pan frying is best. Maintain the oil about halfway up from your chicken pieces, at probably around 375. You'll have to add small amounts along the way to keep it there. And last but most important, cover the skillet after turning. It needs to be a decent seal. Not perfect but not loose either. You have to leave it on as much as you can and avoid checking too much. Use the previous sides' cooking time as a guide. Covered is where it cooks through, and it also makes it more tender and juicy.

If you want deep fried, probably best to just go order from a restaurant. They're better equipped for it.

Okay. Here’s what I’ll change for next time:
-smaller chicken pieces
-350 degree target, longer fry time
-ditch the bisquick and use flour only ,maybe add some bread crumbs
-let the chicken sit at room temp for 30 minutes
-use a skillet instead of the Dutch oven

I’ll give it a shot!

Thanks,

Tony.