Frying Chicken: Deep Fryer Magic Or Mess?

Frying chicken in a deep fryer is a great way to ensure the chicken is cooked evenly and efficiently. Deep fryers are able to maintain a consistent temperature, which is key to achieving the perfect crispiness and juiciness in fried chicken. The ideal temperature for frying chicken is between 350°F and 375°F.

When frying chicken, it is important to prepare the chicken beforehand by coating it in a mixture of flour, spices, and sometimes cornstarch or egg. This ensures the chicken is flavourful and has a crunchy exterior.

Deep fryers are a convenient and effective way to fry chicken, and can be used to create delicious, crispy, juicy fried chicken every time.

Oil temperature and type

The choice of oil for frying chicken is important as it can affect the flavour and texture of the chicken. Oils with a high smoke point are best for deep frying. A smoke point is the temperature at which the oil begins to scorch and emit smoke.

Peanut oil is a popular choice for deep frying because it has a high smoke point of 450°F (232°C) and a neutral flavour. Other oils with high smoke points include vegetable oil, safflower oil, rice bran oil, sunflower oil, canola oil, and corn oil.

The ideal temperature for frying chicken is between 350°F and 375°F. The oil should be heated to around 350°F before adding the chicken. Once the chicken is added, the temperature will drop, so the heat may need to be adjusted to maintain a temperature of around 325°F.

It is important to monitor the temperature of the oil throughout the cooking process. This can be done using a thermometer. If the oil is too cool, the chicken will absorb the oil and become greasy. If the oil is too hot, the exterior of the chicken will cook too quickly, resulting in an unevenly cooked dish.

To achieve the perfect fried chicken, it is recommended to use two thermometers: an alarm thermometer to track the temperature of the oil, and an instant-read thermometer to spot-check the internal temperature of the chicken.

Chicken preparation

Ingredients

You will need:

• Chicken (a whole chicken cut into pieces, or individual pieces such as breasts, drumsticks, wings, legs, and/or thighs)
• Buttermilk
• Flour (all-purpose)
• Cornstarch
• Seasonings (such as paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, ground sumac, black pepper, ground ginger, garlic salt, celery salt, thyme, oregano, basil, mustard powder)
• Oil for frying (peanut, corn, canola, or vegetable oil)
• Optional: hot sauce, breadcrumbs, eggs

Marinating the Chicken

In a large bowl, add your chosen seasonings to the chicken pieces and toss to coat. Then, add buttermilk and hot sauce (if using) and stir until everything is combined. Cover the bowl and let the chicken marinate in the fridge for at least two hours, but preferably overnight.

Preparing the Breading

In a separate bowl, combine flour, cornstarch, and seasonings. Whisk this mixture until it is completely combined.

Coating the Chicken

Take each piece of chicken and let the excess buttermilk drip off. Then, coat the chicken in the flour mixture, ensuring it is well covered. Shake off any excess flour and set the chicken aside. Let the coated chicken sit for a few minutes until the coating starts to look a little pasty.

Frying the Chicken

Preheat your deep fryer to 325-350°F (163-177°C). Carefully add the chicken pieces to the deep fryer, making sure not to overcrowd the fryer. Fry the chicken in batches if necessary. Turn the chicken every few minutes to ensure even cooking.

The chicken is done when it reaches an internal temperature of 165-175°F (74-79°C). This will take around 12-15 minutes for dark meat and 8-10 minutes for white meat.

Once the chicken is done, place it on a paper towel-lined sheet tray and sprinkle with a little flaked salt.

Storing and Reheating

Let the fried chicken cool completely before storing. Place it in an airtight container and refrigerate for up to four days, or freeze for up to six months. To reheat, bake in the oven or use an air fryer.

Battering and coating

Dry Ingredients:

Start by mixing your dry ingredients in a medium bowl. The exact measurements and ingredients can vary based on your preferences, but here's a general list:

• All-purpose flour
• Garlic powder
• Onion powder
• Black pepper
• Cayenne pepper
• Paprika
• Cornstarch (for extra crunch)
• Baking powder (for an airy crust)
• Salt
• Spices/seasonings of your choice (e.g. thyme, oregano, basil, paprika, ginger, mustard, garlic salt, celery salt)

Wet Ingredients:

In a separate bowl, prepare your wet ingredients. You can use different liquids, such as buttermilk, egg, or beer, along with some spices. Here are some common combinations:

• Buttermilk, hot sauce, and spices
• Egg, milk, paprika, and cayenne pepper
• Beer, flour, egg yolks, salt, and black pepper

Brining (Optional):

For an extra juicy and flavourful chicken, you can brine the chicken pieces before coating. Simply whisk water, salt, and sugar in a large bowl, add the chicken, cover, and chill for about an hour.

Coating Process:

Now, it's time to coat your chicken! Here's the order you should follow:

• Dip the chicken pieces in the dry ingredients (seasoned flour) first, ensuring they are well coated.
• Next, dip the chicken into your chosen wet mixture. Allow the excess to drip off.
• Finally, dip the chicken back into the dry ingredients, making sure it's well coated again.
• Let the battered chicken sit for a few minutes (around 10) before frying. This helps the coating absorb the moisture and form a paste-like consistency, which is key to a crispy exterior.

Tips:

• Don't overcrowd the fryer. Fry in batches to maintain the oil temperature and avoid the chicken pieces sticking together.
• Ensure your chicken is dry before coating. Excess moisture can cause the batter to fall off during frying.
• For a gluten-free option, use gluten-free all-purpose flour.
• If using buttermilk, an overnight soak is optimal for maximum juiciness.

Frying time

When frying chicken, it's important to monitor the temperature of the oil. The ideal frying temperature is 350°F (175°C). However, the oil temperature will drop when chicken pieces are added to the pot, so you may need to adjust the heat to maintain the desired temperature.

It's also important not to overcrowd the fryer. Fry the chicken in batches if necessary, and use long tongs to carefully lower each piece into the hot oil.

When the chicken is golden brown and the internal temperature reaches 165°F, it's done. Remove the chicken from the oil and place it on a paper towel-lined plate or wire rack to drain.

Let the chicken cool for at least 10 minutes before serving. This will ensure that the chicken is juicy and that the crust is crisp.

Serving suggestions

Fried chicken is a versatile dish that can be served in a variety of ways and is a great option for a picnic, a family dinner, or even a barbecue. Here are some ideas for serving fried chicken:

• Classic Side Dishes: Fried chicken goes well with traditional side dishes such as yellow squash casserole, baked mac and cheese, or a classic succotash. These sides complement the crispy and juicy fried chicken, providing a well-rounded meal.
• Comfort Food: For a comforting and hearty meal, serve your fried chicken with a side of mashed potatoes and a generous helping of buttery corn. You can also add an easy chicken broth gravy to complete the dish.
• Southern-Style: If you're feeling adventurous, try pairing your fried chicken with some Southern-style sides. Options include Southern fried okra, potato salad, coleslaw, butter swim biscuits, or macaroni and cheese. These sides will add a unique twist to your fried chicken dinner.
• Healthy Alternatives: If you're looking for a lighter option, consider serving your fried chicken with a fresh salad or roasted vegetables. You can also bake or grill the chicken instead of frying it to reduce the amount of oil used.
• Dipping Sauces: Don't forget the dipping sauces! Offer a variety of sauces such as barbecue sauce, ranch dressing, honey mustard, or even a spicy option like sriracha mayo for an added kick.
• Drinks: When it comes to drinks, fried chicken pairs well with a variety of options. For a classic combination, serve it with a refreshing glass of iced tea or lemonade. For adult beverages, a crisp beer or a refreshing cocktail like a gin and tonic can complement the flavours of the fried chicken.

Remember, fried chicken is a versatile dish, so feel free to get creative with your serving suggestions. You can also adjust the sides based on the preferences of your guests or the occasion. Enjoy experimenting with different combinations to find your perfect fried chicken meal!

Frequently asked questions