Turkey Fryers: Chicken Frying Alternative?

Frying chicken in a turkey fryer is a great option for those looking for a healthy, delicious, and cost-effective way to cook chicken. It is a popular cooking method in many households as it is easy and quick. Using a turkey fryer can result in juicy chicken with a crispy, golden-brown exterior. The process involves choosing the right chicken, preparing it, heating the oil, deep-frying the chicken, and then draining the excess oil. It is important to note that deep-frying a turkey is an inherently dangerous process, and one must take the necessary safety precautions.

Using a Turkey Fryer to Fry Chicken

Choosing the right turkey fryer

Type of Fryer

There are three main types of turkey fryers: propane, oilless, and electric. Propane fryers are reliable and usually made of durable materials, but you'll need to factor in the cost of a propane tank and refills. Oilless fryers use infrared or other cooking methods and are typically expensive, while electric fryers are generally smaller and meant for indoor use.

Material and Design

Turkey fryers are typically made from steel, aluminum, stainless steel, or cast iron. The material and design affect the weight and bulk of the fryer, so consider your storage space and maneuverability when choosing a model.

Capacity

Fryer capacity is usually measured in quarts, ranging from 24 to 44 quarts. For frying an average-sized turkey, aim for a fryer between 28 to 30 quarts or larger. Some fryers also list their capacity in pounds, indicating the maximum weight of the bird they can handle.

Power Source and Settings

Propane fryer power is measured in British thermal units (BTUs), ranging from 50,000 to 200,000 BTUs. Higher BTUs allow for faster heating of large amounts of oil or water. Electric fryers are typically measured in watts, with a standard indoor model using around 1,800 watts. Some fryers offer different cooking settings, such as roasting, grilling, or smoking, adding to their versatility.

Safety Features

Safety should be a top priority when choosing a turkey fryer. Look for models with features such as cool-to-touch handles, meat thermometers, marinade syringes, timers, and steamer/fryer racks. Always follow safety precautions when using a turkey fryer, including wearing protective gear and placing the fryer on a smooth, level surface.

Accessories and Extras

Many turkey fryers come with accessories that can enhance your cooking experience. These may include meat thermometers, marinade syringes, timers, baskets, racks, and gloves. Consider which accessories are most important to you and your cooking needs.

Price and Value

Turkey fryers vary in price, so consider your budget when making your decision. Factor in the cost of any additional accessories or propane tanks that may be needed. Compare prices and features to determine the best value for your investment.

Remember to always follow the manufacturer's instructions and safety guidelines when using a turkey fryer. With the right model and safety precautions in place, you can confidently fry delicious turkeys and other foods.

Preparing the chicken

Thawing and Cleaning:

Start by thawing your chicken, especially if it is frozen. It is best to thaw it in the refrigerator or cold water to ensure it is completely defrosted. Once thawed, remove any giblets and the neck from the chicken's cavity. Rinse the chicken thoroughly under cold water, making sure to remove any ice or frost that may be present, especially in the cavity. Pat the chicken dry with paper towels to absorb any excess moisture.

Brining (Optional):

Brining is an optional step, but it can help make your chicken more moist and flavourful. To brine your chicken, prepare a saltwater solution by combining one gallon of water with one cup of salt, half a cup of sugar, and spices such as garlic powder, onion powder, dried oregano, thyme, and a bay leaf. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Allow the brine to cool completely before submering the chicken in it. Cover and refrigerate for 4 to 8 hours or even overnight.

Seasoning and Marinating:

Remove the chicken from the brine and pat it dry with paper towels. This step ensures a crispy crust and prevents the chicken from sticking to the fryer basket. Now, it's time to season the chicken generously with your desired spices. You can use a simple combination of salt, pepper, garlic powder, and paprika, or create your own blend. If you want to add extra flavour, you can also marinate the chicken. Prepare a marinade by mixing hot sauce, garlic powder, onion powder, salt, and pepper to taste. Coat the chicken with the marinade, cover it, and refrigerate for at least 2 hours or overnight.

Coating (Optional):

If you want a crispy coating on your chicken, you can dredge it in a mixture of flour, cornstarch, and spices. You can also use a store-bought breading mix. Make sure the chicken is evenly coated, but avoid overdoing it, as this can lead to a greasy texture.

Final Preparations:

Before placing the chicken in the fryer, ensure that you have removed any excess water or marinade by patting it dry again. Check that the chicken is dry, especially in the cavity, as moisture can cause oil flares when the chicken is placed in the hot oil.

Now your chicken is prepared and ready for frying! Remember to always follow safety precautions when working with hot oil and never leave the fryer unattended.

Heating the oil

Choosing the Right Oil

Select an oil with a high smoke point, which means it can withstand high temperatures without breaking down. Good options include peanut oil, vegetable oil, canola oil, safflower oil, and corn oil. Peanut oil is a popular choice due to its high smoke point, neutral taste, and ability to produce a crispy finish.

Filling the Fryer

The amount of oil you need will depend on the size of your fryer and the chicken you are cooking. As a rule of thumb, fill the fryer to about 3-4 inches deep, or enough to cover the chicken halfway when immersed. Avoid overfilling to prevent overflow. To determine the exact amount, place the chicken in the fryer, cover with water, and then measure the water needed.

Preheating the Oil

Preheat the oil to 350°F. This is the ideal temperature for cooking chicken evenly and preventing overcooking. Allow the oil to heat for at least 15 minutes before adding the chicken. Remember to turn off the burner before placing the chicken in the oil as a safety precaution.

Maintaining Temperature

During frying, maintain an oil temperature between 325°F and 350°F. Allow the oil to return to temperature between batches to ensure crispy chicken. Do not let the oil preheat for too long, and turn off the burner a few minutes before the chicken is done to aid in cooling. Remember that oil can be heated for up to six hours total, including preheating and frying time.

Safety Precautions

Heating oil can be dangerous, so take the following precautions:

• Use extreme caution as heated oil may splash and cause burns.
• Only use propane deep fryers outdoors, away from all combustible materials.
• Never leave a propane deep fryer unattended.
• Keep a fire extinguisher nearby in case of a fire.

Choosing the right oil

Smoke Point

The smoke point of an oil refers to the temperature at which it starts burning and smoking. For deep frying, it is essential to choose an oil with a high smoke point that can withstand temperatures of 350-450°F. Oils with lower smoke points, such as olive oil or butter, will burn and impart a bad taste to your chicken. They may even catch fire, creating a safety hazard.

Flavor

The flavour of the oil will also impact the taste of your chicken. Opt for a neutral-flavoured oil that won't overpower the natural flavours of the chicken. Peanut oil, canola oil, and vegetable oil are great choices as they have mild or neutral flavours.

Cost

Cost is another factor to consider when choosing an oil. Peanut oil, often regarded as the gold standard for frying, can be expensive. More affordable alternatives include canola oil and vegetable oil, which still offer suitable smoke points and mild flavours.

Allergies

If you or your guests have peanut allergies, it is important to choose a peanut-free alternative. Safflower oil, sunflower oil, and corn oil are excellent options with high smoke points and neutral flavours.

Availability

Ensure that the oil you choose is readily available and suitable for frying. Some vegetable oils, for example, may not be suitable for deep frying due to their low smoke point, so always check the label.

Tips for Frying Chicken in a Turkey Fryer

• Preheat the oil to 350 degrees Fahrenheit before adding the chicken.
• Do not overcrowd the fryer basket, as this can lower the temperature of the oil and affect even cooking.
• Allow the chicken to rest for a few minutes after frying to let the juices redistribute, resulting in a more juicy and flavourful dish.

Deep-frying the chicken

Deep-frying chicken is a great way to get juicy, tender meat with a crispy, golden-brown crust. Here is a step-by-step guide to achieving the perfect fried chicken:

Preparing the Chicken

The first step is to choose the right chicken. The ideal size is between 3 and 5 pounds, and it should be fresh, not frozen. Brining the chicken is optional but recommended as it makes the meat more moist and flavourful. To brine a chicken, combine 1 gallon of water with 1 cup of salt, 1/2 cup of sugar, and spices such as garlic powder, onion powder, oregano, and thyme. Bring the brine to a boil, then let it cool completely before submerging the chicken and refrigerating for 4 to 8 hours or overnight. After brining, pat the chicken dry with paper towels.

Making the Breading

The breading for fried chicken typically consists of a wet mixture and a dry mixture. For the wet mixture, you can use buttermilk, egg, and bourbon. For the dry mixture, combine all-purpose flour with cornstarch and your choice of seasonings such as salt, pepper, cayenne pepper, garlic powder, paprika, and onion powder. You can also add cornstarch to the flour to make the breading extra crispy. Dip the chicken pieces in the wet mixture first, then coat them in the dry mixture. Let the chicken rest for at least 10 minutes to allow the breading to hydrate and become sticky.

Frying the Chicken

Preheat your turkey fryer or deep fryer to 350 degrees Fahrenheit. Fill the fryer with peanut oil, canola oil, or another high-quality frying oil to a depth of about 3 inches. Carefully place the chicken pieces in the fryer basket, making sure not to overcrowd the basket. Lower the basket into the hot oil and fry the chicken for 3 to 4 minutes per pound, maintaining a temperature of 350 degrees Fahrenheit. For a whole chicken, cook for about 3 to 3-1/2 minutes per pound. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh. Remove the chicken from the fryer and let it rest for a few minutes before serving.

Tips for Success

• Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
• Choose an oil with a high smoke point, such as peanut oil or canola oil, to prevent smoking and burning.
• Don't overcrowd the fryer basket, as this will lower the oil temperature and affect cooking.
• Let the chicken rest for a few minutes after frying to allow the juices to redistribute and ensure a juicy, tender texture.

Frequently asked questions