Dear Curtis Stone:
Say that a fried chicken recipe calls for frying at 375o. Does that simply mean that the oil must be heated initially, at 375o and then just fry the chicken? Or, does it mean the chicken actually, is to be fried at 375o?
I ask because after the oil is heated to 375o, I add the chicken. Then, the pan temperature drops (understandably) . . . but, it drops dramatically, as much as 75o lower and even more. So, I spend most of the actual frying time, watching the thermostat and raising the heat higher than needed for 375o to get it back to 375o and then, lowering it again once the temperature starts climbing quickly. This I do to keep the heat as close and as constant to 375o as possible. I have to repeat the process (but not as severely) after turning the pieces to fry the other side of each. I repeat this for every batch.
When I watch chefs on TV fry chicken, they just put the pieces in the pan and that seems to be the end of it until they turn the pieces. Again, that's it until the pieces are fried. What is the secret? Do you have any hints or suggestions to make my frying process less stressful?
Thank you. Ronnie
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