Totally OT: Question on frying chicken

[Guest guest]

Hello,

On Sunday I tried frying chicken and it didn't turn out well. The recipe (a Deen's Southern Fried Chicken) was good but I couldn't get the chicken to fry properly. The coating on the chicken would brown very quickly but the meat would be barely cooked. I used a thermometer to help gauge the temperature of the cooking oil (I used peanut oil) but I couldn't keep a consistent temp of 350 F.

First, for frying chicken, do you think I should purchase an electric fryer in order to set a consistent cooking temp?

Second, when cooking chicken, do you recommend submerging the entire chicken piece in oil or just cook one side at a time and flip the chicken pieces half way through cooking?

Third, how long should I cook the chicken? And, how do I keep the coating from burning after only a few minutes of frying?

Thanks.

--Mr. Dana F. Utz utzdana@... https://home.comcast.net/~utzdana/