When I Pan Fry I'm not Good at it

I do alot of cooking for meals but only about 5 percent of them are me putting oil in a black iron skillet and pan frying something.

Tonight is chicken wings.

I'm using canola oil, and milk on the chicken and just flour with some seasonings in the flour.

I'm underwhelmed at the flavor and consistency once cooked.

Is it my oil choice?

I'd like to get to as close to Uncle Remus as I can but I'm about 180 degrees away right now.........

I'm betting your temperature isn't high enough. Heat it up to about 375F, the chicken will lower it to about 325, keep it there.

Master Fried Chicken the LTHForum Way

Mike G wrote:I'm betting your temperature isn't high enough. Heat it up to about 375F, the chicken will lower it to about 325, keep it there.

Master Fried Chicken the LTHForum Way

What kind of thermometer do you use? I eyeballed it tonight.....

I have a digital readout probe thermometer that goes up to 500 or more, but if you want to avoid holding something straight over boiling oil, those infrared ones are pretty nice.

Begin heating the oil over medium high heat. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees F. If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.

works in a pinch....