How to Get Blood Out of Chicken Before Frying?

Last Updated on July 16, 2023 by Lauren Beck

When it comes to frying chicken, nothing ruins the experience, like finding blood spots lurking beneath that golden crust. But fear not, for I’ve got you covered. 

With my years of firsthand culinary experience, I’ll share simple yet effective techniques to banish blood and ensure your fried chicken delights without any unwelcome surprises.

Ways to Get Blood Out of Chicken Before Frying:

  1. Rinse it well: Start by thoroughly rinse the chicken pieces under cold water. Gently rub the surface to remove any visible blood clots. This simple step can go a long way in eliminating excess blood.
  2. Soak in saltwater: Create a brine solution by dissolving salt in cold water. Submerge the chicken pieces in the saltwater solution for 15-30 minutes. Salt helps draw out the blood and impurities, leaving you with cleaner chicken.
  3. Lemon juice or vinegar: The acidity of lemon juice or vinegar can help break down proteins and remove blood. Squeeze fresh lemon juice or add a splash of vinegar to a bowl of cold water, and soak the chicken for 15-30 minutes before rinsing.
  4. Use a marinade: Prepare a marinade using ingredients like buttermilk, yogurt, or a mixture of herbs and spices. Marinating the chicken for a few hours or overnight adds flavor and helps tenderize the meat while reducing blood content.

Tips and Tricks:

  • Pat dry: After rinsing or soaking the chicken, pat it dry with paper towels. This step ensures a better sear and crispness during frying.
  • Temperature control: Maintain a consistent oil temperature when frying chicken. Fluctuating temperatures can cause blood to seep, so use a thermometer to monitor the oil’s heat.
  • Cook thoroughly: Properly cooked chicken is crucial for food safety. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) to eliminate potential pathogens.

Reasons Why Does Chicken Bleed When Frying:

  • Retained blood: Sometimes, small blood vessels within the chicken may not be adequately removed during processing. When exposed to heat, these vessels can rupture and release blood.
  • Freezing and thawing: Rapid temperature changes during freezing and thawing can cause the chicken’s cells to burst, resulting in the appearance of blood when cooked.

Is the Chicken Bleeding?

Close Up Image of a Chicken Quarter Leg

Contrary to popular belief, the liquid that oozes out of cooked chicken is not blood but a combination of water and myoglobin [1], a protein found in muscle tissue. 

This liquid may have a pinkish hue, giving the impression of blood.

Is Blood In Chicken Bad?

The presence of blood in chicken does not necessarily indicate that it is bad or spoiled. 

However, it is essential to cook chicken thoroughly to ensure food safety and eliminate potential pathogens.

Can You Fry Chicken Blood?

While it is technically possible to fry chicken blood, it is not a common practice in most culinary traditions. 

Blood is commonly used in specific dishes or cuisines that embrace its unique flavor and texture, such as blood sausages or certain Asian delicacies.


In conclusion, getting blood out of a chicken before frying doesn’t have to be a mystery. With the right techniques, you can ensure that your fried chicken is both visually appealing and delicious. 

Whether rinsing, soaking in saltwater, or marinating, these tried-and-true methods will help you achieve chicken perfection. Always cook the chicken thoroughly for safety and savor the crispy, golden goodness. 

So, armed with these tips and a passion for cooking, conquer the kitchen confidently. Your fried chicken game will never be the same again!


Lauren Beck
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