I use a deep fat fryer with no problems. Small pieces like legs and wings, 15 minutes at 375 degrees, larger ones like thighs and breasts, about 22 minutes. No turning is necessary. My fryer has handles on the outside that you raise and lower the baskets with, and the lid stays closed, so you won't get nailed by splattering oil. Out of curiosity, why don't you use a fryer for anything? If it is health concerns, the oil will drain off of the fried foods if you let the foods, still in the baskets, remain poised above, rather than in, the hot grease for a few minutes, and then place them onto paper towels when you remove them from the fryer.
--- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ----- Original Message ----- From: "janbrown via Cookinginthedark" <[email protected]> To: <[email protected]>; "Louise Ervin" <[email protected]> Sent: Wednesday, July 22, 2015 12:57 PM Subject: Re: [CnD] frying chicken and potatoes I don't know if you mean regular pan frying or deep fat frying I do not deep fry anything. I have found when sauting" potatoes I use a nice spatula or deep spoon. Aa nonstic pan helps too. Same goes for chicken. You could also try tongs. If you are talking about deep frying, I am absolutely no help at all. . Sent from my iPhone > On Jul 22, 2015, at 8:35 AM, Louise Ervin via Cookinginthedark > <[email protected]> wrote: > > This is my third submission of this question and I am wondering if anyone > is > getting it. I would like tips on frying chicken and potatoes as I have > difficulty turning them. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ----- No virus found in this message. Checked by AVG - www.avg.com Version: 2015.0.6081 / Virus Database: 4392/10286 - Release Date: 07/22/15
