Fried chicken crust always overdone

[bmorecupcake]

Whenever I make fried chicken, the crust comes out way too dark and overdone. It still tastes ok, but lately I've set out to get it right. I have a candy thermometer and make sure the oil is 375 degrees and I only put in 3-4 pieces at a time in a large heavy bottom frying pan. All the suggestions I've found basically, like having the chicken covered just a bit more than half by the oil, etc.

I've watched them fry infront of me at the local fried chicken place, and there's comes out perfect light brown, but their recipe is a secret and they won't share. Believe me, I tried. I've also tried all different combinations of coatings. I've added more flour, less flour. Cornmeal. Took out the cornflakes crumbs. Took out the breadcrumbs. But I still get a dark dark crust. Usually I use an egg and yogurt mixture before coating. But i've tried egg yolk and egg white instead of the whole egg. And milk instead of the yogurt. I've also tried marinating in buttermilk overnight. The only thing I can think of is maybe I have too much coating attached. Yesterday I tried a light coat (dipping in just a little milk to moisten) and still same problem.

Anyone else recently overcome this problem and would like to share?

[JasmineG]

What kind of oil are you using? Your fat is definitely too hot, but I'd also make sure that you're using a good oil for frying.

[BRB]

I would recommend 350 degrees if deep frying, 325 degrees if pan frying. At 375 you will burn the chicken either way, but more so with pan frying. To maintain 325 or 350, you will have to start off a little higher because the temperature will drop some when you place the chicken in the pan.

[GSDlove]

I always had the same problem - by the time the inside was done, the outside was too dark. What I do now is fry til the color is just right, then pop them into the oven on a wire rack set over a baking sheet. The color stays the same, crust stays nice and crispy, and any excess oil drips out.

[Candy]

Your fat is too hot. I would not go over 350 when frying chicken. Slow it down a bit. i just use a seasoned buttermilk soak and roll in flour. I put some lard in the pan for flavor along with whatever other fat I am using. Dark pieces in with dark, light meat with light. The heat usually drops to about 325. The chicken is browned and cooked through. Only turn it once and don't be poking at it.

[scubadoo97]

Can you be absolutely sure your candy thermometer is accurate. I would lower to 350 and see what happens since it is evident that the oil is too hot.