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Prebaking fried chicken

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I know there is a method for prebaking chicken before it is fried to cut way down on the frying time, but my online hunt has failed to turn up exact details. I'm specifically looking for a technique that is prebaking, not prefrying, so that I can make large, party-sized batches of fried chicken with minimal effort. One hint: While I was home for Tgiving, I was watching aimless foodtv and in one program (not sure of the name) Robert Irvine tries to help a failing restaurant that specializes in fried chicken. They were taking way too long to make their famous fried chicken so he recommended prebaking large batches of chicken at 160 degs for 3 hrs (did I hear correctly??). Then when an order came in, to dredge it and fry it for 4 mins = perfectly juicy, crispy chicken. Has anyone done this before successfully? And how?

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  1. I've heard of prebaking chicken for about 40 minutes NOT three hours. I would think it would be dry, not to mention hard after baking it that long. IMO, it's a waste of time to cook something like chicken for extended periods of time in the oven when you could increase the temp like normal and cook it a shorter time.

    1. It would work but I don't know if that's practical for a home cook. Are most home ovens even calibrated to that low a temperature?

      Another option is poaching the chicken first.

      1 Reply
      1. re: sheetz

        I have read several sources recommending boiling/poaching. However, I would think that the skin would remain a bit flabby with that approach. It's #2 on my list to try if baking doesn't produce the results I want.

      2. Do some research on how to precook poultry safely. It's generally considered a risky practice.

        2 Replies
        1. re: C. Hamster

          The reason I am curious to try this method is because the chicken is fully cooked (160-165 deg) by the end of baking but somehow it's still possible to fry it without drying it out. My dad, who used to cook professionally, also said precooking fried chicken is commonly done in restaurants, so I would think that there is a safe way to do this.

          1. re: C. Hamster

            3 hours at 160 seems about right for sous vide chicken legs...

          2. A quick Google search came up with this;

            http://www.foodnetwork.com/recipes/sl...

            Looks like what you are asking about. To be perfectly honest, normally I wouldn't bother doing the "leg work" for someone in looking something like this up, however from what you posted I had to see this for myself. You are more right than wrong, it's 2 hours instead of 3, regardless of that though I really don't care for this method. Good luck, let us know how you make out.

            1 Reply
            1. re: jrvedivici

              Perfect, thanks. I used the wrong keywords to search apparently. When you say you don't care for this method, did you not like the results?