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When I cooked fried chicken, I did not use very high temperature, and the chicken was cooked well inside. The breading layer is crispy and golden brown, NOT BURNT. However, the skin underneath turned BLACK and tastes burnt. How is this? I did not use spices at all in the flour-mix.

I suspect that I used overused oil. (But the outer layer is golden brown and not burnt??)

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    Please clarify your specific problem or provide additional details to highlight exactly what you need. As it's currently written, it's hard to tell exactly what you're asking. Commented Aug 25, 2025 at 4:32
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    It's not clear what you mean by the "outer layer." Normally I'd think of the skin as the outer layer with all the chicken meat in a relatively undifferentiated layer below that, but it appears you have a different experience? Commented Aug 25, 2025 at 4:35
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    If I had to guess, are you saying that the breading is golden but the skin underneath the breading is burnt? Commented Aug 25, 2025 at 5:07
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    Why not use a lower temperature? 350F (177C) is typical. Commented Aug 25, 2025 at 14:08
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    This is something I have never had the misfortune to witness. You said: "When I cooked fried chicken" was the chicken raw when you put it in the fryer or were you reheating fried chicken? Did you use butter, vegetable oil or something else to fry the meat. Did you forget to pat dry the meat after it had been marinating in the buttermilk before coating the chicken pieces in breadcrumbs. I'm looking at all possibilities! Commented Aug 27, 2025 at 11:33

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You’re cooking it on high heat, and unless you’re frying small wings you MUST stab/cut or slice the drumstick, wing and all the rest, to ensure it cooks evenly throughout cooking.

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  • Wouldn’t cooking on overly high heat cause the inside to be undercooked? That’s not the OP’s situation. Commented Oct 30, 2025 at 8:14

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