Exploring Different Chicken Batters In Your Fryer

Frying chicken in an air fryer is a healthier alternative to deep frying, reducing the fat and calories of the dish. The air fryer also negates the mess of frying chicken in the kitchen. The prep time is minimal, and the chicken is just as crispy and juicy as deep-fried chicken. The batter works for any cut of chicken, and the chicken can be marinated for up to 24 hours in advance. The cooking time varies depending on the cut of chicken and how full the air fryer basket is. The chicken is cooked when it reaches an internal temperature of 165°F.

Potato starch vs wheat flour

Texture

Using wheat flour for chicken batter will give you a craggy, crunchy, and thick coating. In contrast, potato starch will result in a thin, crispy, and flaky crust. This is because wheat flour absorbs water from the meat and fat from the oil, which can lead to a soggy crust, while potato starch absorbs much less moisture.

Gluten Content

Wheat flour contains gluten, whereas potato starch is gluten-free. This means that wheat flour is unsuitable for those with gluten intolerance or coeliac disease.

Browning

Wheat flour facilitates browning, whereas potato starch does not brown as much, even after lengthy frying.

Combination

A blend of potato starch and wheat flour can be used to enhance the batter's crispiness, inhibit gluten formation, and limit oil absorption. A 50-50 blend of potato starch and wheat flour by weight is ideal, as it strikes a balance between browning and texture. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and crunch.

Air fryer vs deep fryer

Preparation

Air fryers and deep fryers differ in their preparation processes. Deep fryers require a large amount of oil, which can be messy and costly. Air fryers, on the other hand, use little to no oil, making them a healthier option. However, this also means that you cannot cook foods with wet batter in an air fryer. For example, if you want to make fried chicken, you will need to use a dredged chicken thigh and deep fry it, or use a breaded chicken recipe in an air fryer.

Cooking Process

Deep frying requires constant attention and maintenance of the oil temperature. It is a faster cooking method than air frying, but it is more involved and requires more effort. Air fryers, especially those with stirring paddles, require less attention and maintenance, allowing you to do other things while your food cooks.

Clean-up

Deep fryers can be challenging to clean due to the large amount of oil used. You will need to dispose of the used oil and clean any oily utensils and surfaces. Air fryers, on the other hand, are much easier to clean, with some parts being dishwasher-safe.

Taste

Deep-fried food has a crispier texture and a classic fluffy interior. Air-fried food, while still crunchy, may not have the same level of complexity in texture. However, air-fried food tends to absorb flavours and seasonings better, resulting in a more flavourful taste.

Price

Deep fryers are generally more affordable than air fryers, with entry-level prices starting at $25 for a deep fryer compared to $100 for an air fryer. However, air fryers go on sale more frequently, and they can be used for a wider variety of cooking tasks, making them a more versatile option.

Health

Air fryers are considered a healthier option than deep fryers due to the reduced amount of oil used in the cooking process. Deep fryers require a large amount of oil, which can result in extra calories and clean-up time.

Marinating the chicken

Choose Your Marinade

The choice of marinade depends on your preferred flavour profile. For a classic Southern-style buttermilk marinade, combine buttermilk with mustard, salt, pepper, and cayenne pepper. Alternatively, you can opt for a Filipino-style marinade by mixing calamansi or lemon juice, soy sauce, garlic, salt, and pepper. If you're feeling adventurous, experiment with other spices and herbs in your marinade, such as garlic powder, onion powder, paprika, or chilli powder.

Prepare the Chicken

Start by cutting the chicken into uniform pieces to ensure even cooking. Place the chicken pieces in a resealable plastic bag or a large bowl. If using a bowl, make sure it's big enough to hold all the chicken. Pour in your chosen marinade, ensuring that each piece of chicken is well-coated. Seal the bag or cover the bowl, and place it in the refrigerator.

Marinating Time

The length of marination depends on the type of marinade used. For a buttermilk marinade, aim for 2 to 8 hours in the refrigerator. However, if you're using a marinade with high acidity, such as calamansi or lemon juice, be cautious not to exceed 4 hours, as prolonged marination can turn the meat from tender to mushy. Overnight marination is also an option for deeper flavour penetration, but be mindful of the acidity levels in your marinade.

Post-Marination Steps

Once the marination is complete, remove the chicken from the refrigerator and drain the excess marinade. It's crucial to pat the chicken pieces dry with paper towels before proceeding to the next step, which is coating the chicken with a seasoned flour mixture or batter. This ensures that the coating adheres well to the chicken and creates a crispier crust.

Remember, the key to a successful marinade lies in the balance of time and flavour. Don't be afraid to experiment with different ingredients and timings to find the combination that suits your taste preferences.

The best oil for frying chicken

Frying chicken is an art, and choosing the right oil is essential to achieving that crispy, golden-brown exterior and juicy interior. The type of oil you use can significantly impact the flavour and texture of your fried chicken. Here are some of the best oils for frying chicken, along with their benefits and smoke points:

Canola Oil

Canola oil is an excellent choice for frying chicken due to its high smoke point of 400°F (204°C) and neutral flavour. It also has the added benefit of being a health-conscious option, with high levels of omega-3 and omega-6 fatty acids and lower levels of saturated fats.

Vegetable Shortening

Vegetable shortening, a solid fat, is commonly used for frying chicken in the South. It has a high smoke point of 360°F (182°C), making it ideal for achieving a crispy and golden-brown crust. This solid fat melts as it heats up, making it a popular substitute for oil.

Lard

Lard is another traditional option for Southern-style fried chicken recipes. It gives your chicken a rich, savoury flavour and an unparalleled crispy crust. Lard has a smoke point of 370°F (188°C).

Peanut Oil

Peanut oil is known for its high smoke point of 450°F (232°C) and nutty flavour. It adds a unique taste to fried chicken and prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, its high price point and potential to cause nut allergies may be drawbacks.

Coconut Oil

Coconut oil is a healthier option for deep frying, thanks to its high levels of lauric acid and healthy fats. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer. Coconut oil has a smoke point of 450°F (232°C).

Other oils that can be used for frying chicken include vegetable oil, sunflower oil, avocado oil, and olive oil. However, it is important to note that oils with low smoke points, such as unrefined avocado oil and extra-virgin olive oil, may burn and give your chicken an acrid taste.

When frying chicken, it is crucial to maintain the right oil temperature, usually between 350°F and 375°F (177°C and 191°C). Frying at too low a temperature will result in greasy chicken, while frying at too high a temperature will lead to a burnt crust with a raw interior.

How to store fried chicken

Storing fried chicken the right way is essential to retain its original texture and flavour. Here are some tips to help you store fried chicken properly:

Storing Fried Chicken:

• Allow the chicken to cool down: Before storing, it is important to let the chicken cool to room temperature. This helps prevent condensation from forming inside the container, which can make the chicken soggy.
• Use an airtight container: Place the cooled chicken in a clean, airtight food container. Lining the container with paper towels can help absorb any excess moisture and keep the chicken crisp.
• Refrigerate: Store the container in the refrigerator. Fried chicken can be safely stored in the fridge for up to 3-4 days, according to the U.S. Department of Agriculture.
• Alternative storage methods: If you don't want to use a container, you can store the chicken in a resealable plastic bag. Create a makeshift vacuum seal by folding the bag over itself to remove excess air. Another option is to wrap the chicken in several layers of aluminium foil, ensuring there are no air bubbles or tears to seal in moisture and flavour.
• Freeze for longer storage: If you want to store the fried chicken for longer, you can freeze it. Place the completely cooled chicken in an airtight container and store it in the freezer for up to 3 months.

Reheating Fried Chicken:

• Oven: Preheat your oven to 350°F and place the chicken on a baking sheet covered with aluminium foil. Heat it until it crisps up, usually around 12 minutes, but the time may vary depending on the size and thickness of the chicken pieces.
• Deep fryer: Heat a pan of oil to 300°F and cook each piece of chicken for a few minutes on each side until heated through. This method will give you super crispy chicken but requires more effort.
• Air fryer: Preheat your air fryer to 350°F and place the chicken inside (without aluminium foil). Cook for about 2 minutes, flip the chicken, and then cook for another 2 minutes. Be careful not to overcook, as this can dry out the chicken.

Frequently asked questions