Stupid fried chicken recipe question

Cafe Society
1

I’m sure this is an unbelievably stupid/easy question but I’ve never made fried chicken before and I want to make this recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15279,00.html?rsrc=search

Now is the chicken the recipe calls for skinless or with its skin still on? I know it says “Place chicken skin side down into the pan.” but I guess that could refer to skinless pieces being placed down in the pan where the skin once was…

So do I use normal skin-on chicken or skinless for this recipe? Thanks!

2

Yup. Skin-on. For what it’s worth it’ll work with skinless but it might screw up the cooking time so you’d have to keep an eye on it.

SD

3

Thank ya! All I needed to know… :slight_smile:

4

One more thing, make sure and break the thighs. Basically disclocate the two main bones from each other. I used to work at KFC (in high school), and if we didn’t do this, the thighs would often come out very bloody in the middle. It wasn’t unsafe to eat, as it had already reached 180F, but it looks pretty nasty.

Sorry if the link said to do so, I didn’t read it.

5

Thanks for that tip! A lot of that recipe’s reviewers actually gave it a lower rating complaining the thighs were still bloody so I’m sure they didn’t do that, but I will…

6

Even though the OP has been answered, let’s move this to Cafe Society, where all good food threads belong.

samclem