| white meat chicken versus dark meat
Posted: 3/3/2007 4:56:58 PM | | I decided to make just good old southern fried chicken tonight, instead of baking like I usually do. Can anyone tell me why the dark pieces take soooooooooo much longer to fry than the white pieces, which seem thicker? | |
|
| white meat chicken versus dark meat
Posted: 3/3/2007 5:28:28 PM | If you want your chicken to fry/cook at the same time its best to fry pcs of equal size and remember to let them come to almost room temp before cooking... 
Thicker pcs will take longer to cook then thinner goes W/O saying no matter white or dark...
Take the chicken out of the pan as it is done place thicker pcs towards the center of the pan I like bone side up 1st some recipes call for bone down whichever you prefer... | |
|
| |
| white meat chicken versus dark meat
Posted: 3/3/2007 7:32:12 PM | Dark meat is fattier than white meat. Lean meat always cooks
quicker than fatty meat, whether poultry or pork or whatever.
At least that's my experience. And frying chicken is too
messy and time consuming. Try baking it, skin on, high
heat, and brush it with oil. Even better, make a herb
butter and lift the skin to pat it in under the skin. Yum.
I am not a chicken fan, so it takes a lot to make me
want to make chicken at all. | |
|
| white meat chicken versus dark meat
Posted: 3/4/2007 3:40:33 AM | Agreed, definitely a fan of baking. If I recall correctly dark meat means more slow twitch muscle fibers and anaerobic muscle fibers. Definitely more iron and fat.
Even though people think chicken breasts are the best part generally chefs prefer thighs because they are dark meat with more fat they cook better and give better end results.
I've never noticed a time difference in cooking dark/white meat. With pan baking the ideal way is to place the thinner pieces in the center... wings, drumstick bone inward... to keep things baking evenly in a normal oven. This way they brown more evenly. If you are lucky enough to have a convection oven this doesn't matter. I found an inexpensive convection oven that is about microwave sized for a hundred bucks called the Euro-X Pro and I just love the thing. Also came with a rotisserie and a huge pizza stone and several pans. Browns everything very evenly. Now I see Black and Decker is selling one at target, much smaller though.
One of my favorites is "greek chicken". Lemon juice and oregano with the chicken in a big gallon ziploc bag overnight. Place on the oven pan, sprinkle with garlic salt and some pepper. Bake at 400 til done, 35-55 minutes, generally done at 45. Very tasty, very little work. | |
|
| white meat chicken versus dark meat
Posted: 3/4/2007 6:02:01 AM | thanks to you all for your help. I DO usually bake chicken , breaded , with skin on, in 2 tblsp. of oil...sort of, oven fried. However, once in a while I get hungry for some extra crispy chicken ya know? :-)
I also use thighs as I think they have the most flavor of any chicken part. My one daughter prefers the white meat, but the rest like the dark for the extra flavor.
thanks again guys | |
|
| |
Home
login 
