Raw chicken is very perishable and teeming with bacteria. It should not remain unrefrigerated longer than the short trip from the store to home and for the time it takes to prep it for cooking. Ideally, thawing should be done in the refrigerator. Quick-thaw methods like microwave or water bath can be used, but cooking should be done as soon as it is thawed.
In a deep fryer its usually until they star to float on top of the oil
Just don't give them candy every time they ask for it and they won't get spoiled, dummy.
No more than two hours. Less time is better.
3days in the fridge.
No
You do not have to parboil chicken before frying.
In a frying pan.... The trick is the breading. You can use shake n bake, its not bad. But then you will want to bake your nuggets not fry them. 1. Cut chicken into nuggets or strips (I use de-boned breasts) 2. Dip nuggets into raw egg, this helps the breading stick (I beat the egg first to break the yolk) 3. Coat with breading of your choice 4. If frying, use canola or your other favorite oil. Liberally coat a frying pan and heat to high. Make sure you have lid for the pan. 5. Turn heat down to High-Med. Cook chicken until white, usually about 15-20 minutes. Turn frequently. 6. Enjoy
No you don't.
Is when you are frying chicken you let the chicken sock in the oil and then you cook it down slowly.
frying chicken IS a chemical change.
You can shallow fry chicken as long as the chicken is halfway submerged when frying. Look up shallow fried chicken recipes
Sizzle
They are both "real chicken," but breaded chicken has a coating made of breading on it.
Cooking food (including frying it) does produce chemical changes.
This is a chemical process.
No. That would defeat the purpose of 'frying'. You would end up with boiled chicken instead of fried chicken.