Crispy factor missing

I found a great recipe for fried chicken and after had it in the brine, I was ready to fry. I had a candy thermometer and pot ready to go as well as a pre heated oven to keep fried pieces warm. So the oil was at 325 and it DID dip too 300 but never lower. When I took the pieces out,the crust seemed to be crispy but after I was all done and I was ready to eat, the skin was light but it didn't have crunch. I felt like the steam of the chicken meat made the skin reabsorb moisture and made it when u have fries delivered . And yesterday, I made chicken fried steak and same thing! I know yesterday it was rainy but what am I doing wrong?? If the chicken skin was crispy, I would have had the perfect weekend brunch.


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