fry chicken back

Hello and welcome back to Merick's Corner... Its been awhile since I have not been here.. But I am back and its time to get started....!!! Its spring time again.... and I hope your all ready for this blog to go corner style.. !! Our focus is on some foods I love to eat... umm today focus.. is chicken back with yellow yam grannie style!!

 This is how my grandma makes a mean fry chicken back on wooden fire:
There is a world of difference between fried chicken back that is juicy on the inside and crispy on the outside, and that which is soggy and soaked through with grease.
The most important factors contributing to perfect fried chicken are the temperature of the oil and the actual step of frying. Vegetable shortening, lard, and peanut oil are all popular frying mediums, as they have a high smoke point.

• To get truly golden-brown and crispy chicken back, you'll need a cast iron skillet. Cast iron simply cannot be beat for even heat distribution and temperature maintenance, especially when you cooking on a wooden fire... but i know we are in the usa.. so i suggest you all stick to the gas or electric stoves..
• The fat should be about one inch deep; it should come halfway up the food.
• Get the fat or greece or oil good and hot before adding the chicken back: at least 350 degrees F (175 degrees C).
• Carefully lower chicken back pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Use tongs for extra protection, and if you really don't want to get burnt.. use a mask.. (lol..i am just kidding)
• Fry in batches: overcrowding the pan will lower the temperature of the oil dramatically, causing more oil to be absorbed and resulting in soggy, greasy chicken.
• When the chicken back pieces are deep golden brown, remove from the pan and transfer to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before proceeding with the next batch. The USDA's Food Safety & Inspection Service recommends cooking chicken to a minimum internal temperature of 165 °F. Thats just for you folks who are very techinical when it comes to cooking and you all who have not reach the grannie stage of cooking... To ensure your chicken or the chicken back is well done... put it in the oven for about 15-20 mins around 320 degrees....  Don't be afraid to contact me on anything you want to cook because i have every trick in cooking for you.. and dont forget to do the little dance,,, one two three.... up and down.... one... two... three up and down and enjoy you chicken back and yellow yam.... ummm so goooood... !!! enjoy until next time on Merick's Corner Kitchen...
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