Why does the inside of fried chicken sometimes turn brown?
Tonight I cooked fried chicken on the stove. However, I have seen chicken with brown ligaments or bones, after cooking before. Not just from frying the chicken either. Is it due to the age of the chicken, or an incorrect temperature or overcooking? I hate seeing that when I eat chicken and if I knew what was causing it, I could avoid it, and enjoy my chicken more.
Best Answer
The darkening is harmless. It is more likely to occur in younger birds, since their bones are immature, soft, and porous. It is also exacerbated by deep chilling or freezing, since microscopic ice crystallization will allow various colored substances (e.g., marrow) to coalesce around the bones. When the meat is cooked, these substances will usually turn brown.
Therefore, interior browning can be avoided by using older chickens and avoiding meat that has ever been frozen. Given that most commercial chickens in large countries like the USA are slaughtered very young (less than seven weeks old), it may be difficult, but not impossible, to find an older chicken.
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Why the fried chicken is brown?
That's because chicken that is still raw is heavy and will sink to the bottom of your pan until it's cooked through. This is important to note since chicken that is placed in a too-hot pan will not only brown too fast all over, it is also more likely to develop these overly browned, almost burnt spots.Why is my chicken brown after cooking?
Particularly in poultry cuts or whole birds that are frozen quickly after processing, the bone marrow pigment can seep out into the meat next to the bone during thawing and cooking. Bone marrow is a deep red color, which can change during cooking to a brown.What color should Fried Chicken be on inside?
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165\xb0, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.Why is my fried chicken burnt?
Mistake: Frying at the wrong temperature When the chicken hits the pan, you want to start out with very hot oil\u2014around 360\u02da. The key is to maintain that temperature between 300\u02da to 325\u02da as you fry the chicken. This temperature range will cook the chicken through without burning the crust.Fry Fidelity: The Science Of Fried Chicken
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Answer 2
It's likely the brown you are noticing is the blood seeping from the bones during the cooking process, and then turning brown after being exposed to heat.
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