How long should you parboil chicken before frying?

You don't need to parboil chicken before frying! In fact, it's generally not recommended.

Here's why:

* Parboiling leaches moisture: This can make your chicken dry and tough.

* It's unnecessary: Properly cooked chicken will be safe and delicious without parboiling.

* It can be messy: Parboiling can release a lot of fat and debris into the water, which can be a hassle to clean up.

Instead of parboiling, here's how to get crispy, delicious fried chicken:

1. Use dry chicken: Pat your chicken pieces dry with paper towels to remove excess moisture.

2. Season generously: Don't be shy with the salt, pepper, and any other spices you enjoy.

3. Coat thoroughly: Make sure your chicken is coated with a thick layer of your chosen batter or breading.

4. Fry in hot oil: Use enough oil to fully submerge the chicken and heat it to the right temperature (around 350°F or 175°C).

5. Fry until golden brown and cooked through: Don't overcrowd the pan, and make sure the internal temperature of the chicken reaches 165°F (74°C) for safety.

By following these tips, you can enjoy perfectly fried chicken without the need for parboiling.