Common symptoms of Campylobacter poisoning include abdominal pain, severe diarrhea (often bloody), vomiting, irritable bowel syndrome, reactive arthritis, as well as a serious condition of the nervous system known as Guillain-Barré syndrome.
The Centers for Disease Control estimates that approximately one in every 1,000 reported Campylobacter illnesses leads to Guillain-Barré syndrome.
As many as 40% of Guillain-Barré syndrome cases in the U.S. may be triggered by campylobacteriosis.
The Naked Truth
A single drop of juice from raw poultry can have enough Campylobacter in it to infect a person!
The National Antimicrobial Resistance Monitoring System (NAMRS) reported that 47% of raw chicken samples bought in grocery stores tested POSITIVE for Campylobacter.
Be aware that in addition to raw meat, the bacteria can also be present in the giblets, especially the liver.
Before You Fry Your Chicken
So now that you know how Paula fries her chicken, here are some quick tips to make sure your fried chicken comes out flawless and flavorful every time you make it.
Cooking Oil
While you are frying the chicken, make sure the temperature of the oil hovers between 280 and 325 degrees. Please Note: that the temperature of the oil will drop from 375 when you add the first batch. Be sure that keep oil from getting too hot as it will fry the outside quicker and will leave the inner meat, especially closer to the bone, uncooked. You’ll want the chicken to be