Frying Chicken In A Turkey Fryer: Is It Possible?

Frying a chicken in a turkey fryer is possible, and there are several recipes online that detail how to do so. The process involves brining or injecting the chicken with a marinade, heating oil in the fryer to around 350°F, and then carefully frying the chicken for a set amount of time. The size of the chicken and the type of oil used can vary, but the cooking time is generally around 2-3 minutes per pound.

Can I Fry a Chicken in a Turkey Fryer?

Injecting marinade

A chicken injection marinade is a liquid mixture injected into a whole chicken using a food-safe meat injector. It is a quick way to add flavour and moisture to the meat, and can be used in tandem with a brine or regular marinade. The marinade is injected into the breast, thigh, and leg regions of the chicken.

To make an injection marinade, you will need a few simple ingredients. A basic marinade can be made with just three ingredients: unsalted butter, dry white wine or cooking wine, and a smoked chicken rub or poultry rub. If you've brined the chicken, opt for a low-sodium or sodium-free rub. You can also add herbs, but be sure to crush them first in a spice grinder or mortar and pestle to prevent clogging the needle.

Ingredients:

• 1 cup unsalted butter, melted
• 1/2 can (6 ounces) beer
• 2 tablespoons kosher salt
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco sauce
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Instructions:

• Combine all ingredients in a saucepan over low heat, stirring until the salt has dissolved and the sauce is runny.
• Remove from the heat and keep the marinade warm, but not hot, so that the butter remains liquid.
• Fill a marinade syringe with the mixture and inject it into the chicken breast, legs, and thighs. Aim for the centre of the meatiest portions, injecting about 2 teaspoons per location.
• Season the outside and under the skin of the chicken with your desired rub.
• Cook the chicken as directed.

You can inject your chicken up to 36 hours ahead of time and refrigerate it until you're ready to cook. Just be sure to discard any remaining marinade, as it has come into contact with raw poultry and may be contaminated with salmonella.

Brining

Ingredients:

• 1 gallon of water
• 1 cup of salt
• 1/2 cup of sugar
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 bay leaf

Instructions:

• Combine the water, salt, sugar, and spices in a large pot. The brine solution can also include other ingredients like apple, onion, cinnamon, rosemary, and sage.
• Bring the brine to a boil, then reduce the heat and simmer for 5 minutes.
• Remove the brine from the heat and let it cool to room temperature.
• Cover and refrigerate the brine for at least 4 hours or up to overnight.
• Place the chicken in a large bowl or pot. Ensure the chicken is fresh and has not been frozen for even cooking and to avoid toughness.
• Pour the chilled brine over the chicken, making sure it is completely submerged.
• Cover the container with plastic wrap and refrigerate for 4 to 8 hours or leave it overnight.
• After brining, remove the chicken and pat it dry with paper towels or a hairdryer. This step is crucial as any moisture will cause splattering when the chicken is placed in hot oil for frying.

Oil type

The type of oil you use for frying chicken in a turkey fryer is important, as it will affect the flavour and the smoking point. Peanut oil is the most commonly recommended oil for frying chicken, as it has a high smoke point and a neutral taste. It is also relatively healthy, as it is low in saturated fat and high in polyunsaturated and monounsaturated fats.

Peanut oil is not the only option, however. One source recommends using vegetable oil for frying chicken, and another suggests that any oil with a high smoke point will work.

The amount of oil you will need depends on the size of your fryer and the chicken. To determine the amount of oil required, place the chicken in the pot you intend to use, and pour in cold water until the chicken is covered by a couple of inches. Measure the water, and this will be the amount of oil you need.

Cooking time and temperature

The cooking time and temperature for frying chicken in a turkey fryer depend on the size of the chicken and the type of meat. A general rule of thumb is to fry the chicken for 2-3 minutes per pound, maintaining a temperature of 350°F. For example, a 5-pound chicken would require approximately 10-15 minutes of frying time. However, it is important to ensure that the oil temperature does not drop below 325°F, as this can result in a soggy and greasy crust.

When frying chicken, it is crucial to use a deep-fry thermometer to monitor the oil temperature. The oil should be heated to 350°F before carefully lowering the chicken into it. The cooking time will depend on the size and type of chicken pieces. For example, dark meat will take longer to cook than chicken breasts. In a deep fryer, cook the dark meat for 15-17 minutes or until golden brown, while chicken breasts will take about 10-12 minutes.

It is important to avoid overcrowding the fryer, as this can cause the oil temperature to drop. If frying in batches, ensure that the oil is brought back up to 350°F before adding the next batch of chicken. Additionally, the oil level should be maintained at a couple of inches above the chicken to ensure even cooking.

To check if the chicken is cooked, insert an instant-read thermometer into the thickest part of the thigh; the internal temperature should reach 165°F. Alternatively, the chicken can be cut into the thickest part to check that it is no longer pink and the juices run clear. Once cooked, remove the chicken from the oil and drain any excess on a paper-towel-lined platter.

Coating

The coating is a key part of the fried chicken process. It is what gives the chicken its crispy texture and flavourful taste. There are a few different ways to coat the chicken, and the method you choose will depend on your personal preference and the ingredients you have available.

One popular method is to use a flour-based coating. This involves dipping the chicken in a mixture of self-rising flour, salt, and pepper. This creates a thin, crispy layer on the chicken that is full of flavour. The flour mixture can also be adjusted to include additional spices, such as garlic powder, onion powder, or cayenne pepper, for an extra kick.

Another option is to create a batter by mixing together eggs, buttermilk, and flour. The chicken is then soaked in this mixture before being fried. This technique will result in a thicker, crunchier coating. It is important to note that the buttermilk will help to tenderise the meat and keep it moist, so it is a good option if you are using larger pieces of chicken.

If you want to add extra flavour to your fried chicken, you can try injecting a marinade into the meat before coating it. This involves using an injector needle to infuse the chicken with a mixture of Italian dressing, butter, and Cajun seasoning. The chicken is then placed in a plastic bag and chilled overnight to allow the flavours to develop. This method will result in a juicy, flavourful chicken with a crispy skin.

Once you have coated the chicken to your liking, it is important to let it sit for a while so that the coating can set. This will help to ensure that the coating doesn't slide off when the chicken is placed in the hot oil.

Frequently asked questions