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Told my fried chicken was too dry, now I double check temps every time
A buddy said it tasted like cardboard after I pulled it at 360 for 12 minutes, so I switched to 380 and always use a meat probe now, has anyone else had to change their whole timing after one bad review from a friend?
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lunashah23d ago
Wait, 360 for 12 minutes? That's it? No wonder it was dry, that's way too low for fried chicken. I usually do 375 for at least 15-16 minutes and still check the thickest piece with a thermometer. One bad comment changed your whole world, huh? Better late than never on that probe though.
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