I was trying to fry some chicken without getting the outside to crust and so fried on lower than usual heat. Please see pics of the meat.
I am concerned the chicken may not have cooked properly however as you can see from the pics it is white and when eating they were all white inside. I know a thermometer is the best way to know however it's too late now and I'm just wondering if it's white does that mean its done or could it still be under cooked?
In other questions, I was trying to cook meat well done without letting a crust develop on the outside. People here told me this couldn't be done and cooking any meats well done would lead to a crust being formed on the surface of the meat. In this chicken I coooked, it did all come out white and the surface was soft and easy to eat, it was not crusty or hard. however in the last pic you can see the texture of the surface is different from the inside. Would you regrd this as a crusty surface as was referred to others in previous questions or not?
Bearing in mind the surface is not crusty and it was cooked on a low heat, are you able to tell any mistakes/anything else from the pictures? It may be the rice I mixed it with, however unless I am mistake the chicken did feel a bit watery.