Today, I will show you the proper way of frying breaded chicken drumsticks, boneless chicken legs, and pork loins cooked all the way through even next to the bone.
I will show you how to prepare, process, bread and finally the precise frying temperature and time to have the most delicate and juicy delights.
Recommended frying of chicken drumsticks at 180°C (356°F)
70-90 gr (2.5 - 3.2oz) - 10-11 minutes
100-140 gr (3.5 - 5oz) - 14 -15 minutes
larger drumsticks can be fried for up to 20 minutes.
Just before the frying time is up, stab meat next to the bone
and if no pink juices are running, and the fat is bubbling from the clear juice only, your drumstick is ready.
Boneless whole chicken legs without tenderizing at 170-175°C (338-347°F):
weighing 230-250 ​​grams (8 - 8.8oz) need 7-8 minutes total frying time.
Fry pork loins, chicken breasts, turkey breasts, pork tenderloins at 180 -185°C (356-365°F):
2-4 mm thickness need 3 minutes of frying time.
A boneless, lightly tenderized pork neck or shoulder 180 -185°C (356-365°F): 3-4 mm (~1/8") - for 4-5 minutes,
pork loin cutouts between the rib bones, 6 minutes.
What not to do:
Do ​​not start frying in cold oil, otherwise, the meat will soak up a lot of oil and will be greasy and not enjoyable.
If the oil is too hot, the breadcrumbs will burn too quickly and the meat will remain undercooked inside.
If you want to serve them fresh and crispy, bread the meat just before frying.
During frying, when you notice a lot of burned breadcrumbs at the bottom of the pan, just filter the oil.
I highly recommend this short how-to video for everyone, follow these simple instructions the enjoy the most delicious chicken or pork.
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