My fried chicken failed

Hi nestle11! I'm sorry to hear that. I would like to recommend that you thaw the chicken or take it out of the freezer at least a day before or at least a few hours before cooking. If you really like fried chicken, try roasting it. Cooking it in the oven slowly for say 40 minutes or so on 160 degrees. My fiance just cooked it a few days ago and believe me it's really good. It's less fatty because it cooks itself on its own fat. And it became really crispy and well-cooked. Don't feel bad though, just keep trying. I'm sure you'll get it perfect. :) Happy cooking!

Frying chicken properly requires getting the temperature just right. If the oil is too hot, you burn the outside and the inside is still undercooked. If the oil is not hot enough, you cook it a long time and it looks great, but when you start to eat you find it is still bloody (don't eat it; it can make you very sick). So how can you tell when the temperature is just right? Practice, practice, practice.

may be u have not it properly(so blood is there) . or removed from frig and used it for ur recipe without defrosting it. u should not heat oil too much . oil should be heated and in a low flame,fry the chicken. after removing from refrigerator, defrost it and marinate it for more time(atleast two hours if u have time)or precook chicken(with less salt and spices) and then use for ur recipe for frying. use only oil for frying ur chicken,dont use butter,ghee(clarified butter) for frying chicken.use sunflower oil,peanut oil,canola oil,safflower oil for frying chicken, dont use olive oil for frying chicken .

did you put it back in the oven? have a nice meal!:)

hi, yes, its really yucks,,,but at least you already knew about it, and better luck next time when you fry a chicken, when the first time i cook fried chicken, it was salty and bloody inside of it, but i learned about it so i know now how to cook it.