I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it.
I've managed to cook it right by boiling. The chicken is soft and tender.
But no matter what I try I just can't seem to cook it right by frying.
My fried chicken is all rubbery. I thought I'd increase cooking time to cook it more from inside. But that burnt it from the outside.
Does rubbery mean it is under cooked? Is it possible to make this rubbery-ness go away by frying it more?
(I am currently deep frying my chicken. Would frying it with less oil make a difference?)