fried chicken

I tried the suggestion of getting the prefect color in the fryer and then tossing them in the oven. Perfect chicken! It was great! Thank you so much for all of your help.

I can't wait to try this with the oven trick! Thank you so much from all your great input.

When I fry chicken--once a year, for a kids' birthday-- I use an ancient cast iron skillet on medium heat and am patient. It takes almost a half an hour to get chicken pieces that are both nicely browned and cooked through. And although I never do, mostly because I don't want to have to wash another pan, finishing the chicken in the oven will work just fine.

When I fry chicken--once a year, for a kids' birthday-- I use an ancient cast iron skillet on medium heat and am patient. It takes almost a half an hour to get chicken pieces that are both nicely browned and cooked through. And although I never do, mostly because I don't want to have to wash another pan, finishing the chicken in the oven will work just fine.

Do the fry first. Then put it on a wire rack and into a 325 degree oven for about 20 mins.
When frying just go for the color then finish up in the oven.
Your home deep fryer isn't going to have that steady control to do it on one pass without the oil cooling down. I've tried the double fry method before...now I just put on a rack in the oven to finish up and it's just fine and crispy.

i've never made fried chicken but i'm just throwing this out...are you taking chicken out of fridge an hour or so before frying? is your fryer's temp true? what are you using as a coating? is it's burning point too low or is there something you can cut it with?