Healthy Fried Chicken: Oil-Less Fryer Magic

Frying chicken without oil is possible with an oil-less fryer. The Char Broil Big Easy Oil-Less Fryer is one such device that can be used to cook a whole chicken. The process involves three simple steps: dry brine the chicken, inject it with a herb and honey wine mixture, and then cook it in the oil-less fryer. The dry brine helps keep the chicken moist and juicy, while the injection adds flavour and further helps keep the meat juicy.

Oil alternatives for frying chicken

Frying chicken in oil is the traditional method for achieving that crispy, golden-brown exterior and juicy interior. However, there are alternatives to frying chicken in oil. Here are some options to consider:

Air Fryer

Air fryers use hot air circulation to cook food, resulting in a similar texture and taste to deep-fried food but with less oil. You can cook frozen or fresh chicken in an air fryer, and it's a healthier alternative to traditional deep frying.

Baked or Roasted Chicken

Baking or roasting chicken in the oven is a healthier option that doesn't require any oil. You can still get a crispy exterior by using a variety of breading or coating options, such as flour, breadcrumbs, or cornflakes.

Grilled Chicken

Grilling is another oil-less cooking method that can give your chicken a delicious charred flavour. Grilling is a healthier alternative to frying and can help reduce the amount of fat in your chicken.

Alternative Oils for Frying

If you're looking for an alternative to traditional frying oils, there are several options with high smoke points that are suitable for frying chicken:

• Vegetable shortening: A solid fat that melts when heated, giving a crispy and golden-brown finish.
• Lard: A traditional option for Southern-style fried chicken, lard gives a rich, savoury flavour and an ultra-crispy crust.
• Peanut oil: With a nutty flavour and minimal flavour transfer, peanut oil is ideal for frying multiple foods without transferring tastes.
• Coconut oil: With high levels of healthy fats, coconut oil adds a hint of sweetness to your fried chicken while preventing flavour transfer.
• Canola oil: A versatile option with a neutral flavour, high smoke point, and health benefits due to its omega-3 and omega-6 fatty acids content.

Chicken preparation for frying

Choosing the Chicken

For the best results, it's recommended to use skin-on and bone-in chicken, which will lead to more flavourful and juicier chicken. If you prefer chicken strips, be aware that they cook faster than bone-in pieces, so you may overcook or dry them out.

Preparing the Chicken

Before frying, you should pat your chicken with a paper towel to ensure a crispy texture. It's also important to bring the chicken to room temperature before frying. If you fry straight from the fridge, your chicken will be too cold, which will reduce the temperature of your oil and result in an uneven fry.

Marinating the Chicken

For extra tender chicken, marinate the chicken in buttermilk. Season the chicken well with salt and pepper and add it to a bowl with buttermilk. Leave it to sit for at least an hour or up to overnight.

Breading the Chicken

For the breading, mix together flour, seasoned salt, salt, pepper, garlic powder, and paprika. Remove the chicken pieces from the buttermilk and shake off any excess, then dip them in the flour mix and coat well. Transfer the breaded chicken pieces to a clean plate or wire rack to rest.

Frying the Chicken

Spray the basket of your air fryer with non-stick spray. Place half of the pieces in the basket, ensuring the pieces don't touch. Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn it to 350°F. Cook for 14 minutes, then flip the chicken, spray lightly with oil a second time, and cook for another 10 to 12 minutes, until white meat reaches 165°F and dark meat reaches 175°F.

Resting the Chicken

When the chicken is ready, let it rest on a plate for a few minutes before serving.

Frying equipment

Frying chicken requires some basic equipment, including a heat source, a frying vessel, and tools for handling the chicken. Here is a detailed list of the equipment you will need to fry chicken:

Heat Source:

• Stovetop: A stovetop with a burner is the most common heat source for frying. You can use either a gas or electric stove, depending on what is available in your kitchen.
• Deep Fryer: Alternatively, you can use a deep fryer, which is a self-contained unit with a heating element, a frying basket, and a temperature control system. Deep fryers are popular for their convenience and temperature precision.

Frying Vessel:

Pot or Pan: Choose a pot or pan made from a material that conducts heat well, such as cast iron, stainless steel, or copper. The size of the pot or pan should be large enough to accommodate the amount of chicken you plan to fry and the volume of oil you will use.

Thermometer:

Candy or Deep-Frying Thermometer: A thermometer is essential for monitoring the oil temperature. It should have a clip that attaches to the side of the pot or pan and a long probe that reaches into the oil. This allows you to maintain the ideal frying temperature for crispy and evenly cooked chicken.

Utensils:

• Tongs: Tongs are ideal for handling chicken pieces and turning them over during frying. Look for tongs with long handles to keep your hands away from the hot oil.
• Slotted Spoon: A slotted spoon is useful for removing smaller pieces of chicken or any debris that may accumulate in the oil.
• Wire Skimmer: A wire skimmer, also known as a spider, is a basket-like utensil that can be used to lower food into the oil and remove it once cooked.

Oil Less Fryer:

Oil less fryers, also known as air fryers, have gained popularity as a healthier alternative to traditional deep frying. Here's how they work:

• Air fryers use Rapid Air Technology to circulate superheated air, typically up to 200°C, to fry foods. This results in food that is crispy on the outside and tender on the inside, using little to no oil.
• The cooking chamber radiates heat from a heating element close to the food, ensuring efficient and even cooking. An exhaust fan above the chamber provides the necessary airflow.
• Air fryers are versatile and can cook a variety of foods, including chicken, chips, fish, and even cakes. They are known for producing healthier food with reduced calories and less fat.
• When using an air fryer, preheating is not necessary, but it can help reduce cooking time. Additionally, you can use various oils or butter spray in an air fryer, such as olive oil, peanut oil, sunflower oil, or butter spray.

In summary, frying chicken requires a heat source, a frying vessel, and the necessary utensils for handling the food safely. Traditional deep frying uses oil as the heating medium, while oil less fryers, or air fryers, circulate superheated air to fry foods with minimal or no oil, offering a healthier alternative.

Frying safety

Frying chicken can be intimidating, especially for home cooks, but it's important to remember that with the right tools and precautions, you can fry chicken safely and effectively. Here are some detailed safety instructions to follow when frying chicken:

Choose the Right Oil:

Selecting the appropriate oil for frying chicken is crucial. Opt for oils with a high smoke point, minimal flavour transfer, and a neutral flavour. Canola oil, vegetable shortening, and peanut oil are excellent choices. Avoid using olive oil or butter, as they have lower smoke points.

Prepare the Chicken:

Before frying, ensure the chicken is properly thawed and brought to room temperature. Pat the chicken with a paper towel before coating it with breading to ensure a crispy texture. Additionally, consider brining the chicken in a buttermilk mixture to tenderize it and enhance its flavour.

Use Proper Equipment:

Use a deep vessel like a Dutch oven or a cast-iron skillet for frying. A deep-fry thermometer or candy thermometer is essential for monitoring the oil temperature, and a meat thermometer is useful for checking the internal temperature of the chicken. Long tongs are also crucial for safely adding and removing chicken from the hot oil, keeping your hands away from the oil.

Set Up a Frying Station:

Plan ahead and set up a dedicated frying station. Fill your vessel with oil and attach a thermometer before turning on the heat. Have your chicken prepared and ready for frying, and use long tongs to carefully lower and lift the chicken into and out of the hot oil.

Prevent Cross-Contamination:

Always wash your hands and clean all surfaces before handling raw chicken to prevent cross-contamination from bacteria. This is a critical step in ensuring food safety.

Fire Safety:

Frying oil can reach extremely high temperatures, so it's important to keep a fire extinguisher in your kitchen. Ensure it is easily accessible and regularly checked to ensure it's in working condition.

Avoid Oil Splatters:

To prevent burns from oil splatters, never allow water to come into contact with the hot oil. When frying frozen food, remove any excess ice before placing it in the oil.

Monitor Oil Temperature:

Maintain the ideal frying temperature for chicken, which is typically between 350°F and 375°F. Use a thermometer to monitor the oil temperature and adjust the heat as needed.

Use Appropriate Utensils:

When removing chicken pieces from the oil, use a slotted spoon or tongs. Avoid using plastic utensils, as they can melt at high temperatures.

Drain and Rest the Chicken:

After frying, allow the chicken to drain on a rack placed over a paper towel-lined baking sheet. This helps catch any excess oil and ensures the chicken doesn't become soggy.

Reusing Oil:

You can reuse frying oil, but it's important to cool it completely, strain it, and store it in the refrigerator. Never pour oil down the drain.

By following these safety guidelines, you can confidently fry chicken, ensuring a delicious and safe experience for you and your guests.

Frying time

Frying chicken is a lengthy process that requires a few hours from start to finish. However, most of this time is hands-off, so you can do other things while waiting. The frying time depends on the size and type of chicken pieces you are frying. Breasts take slightly longer to cook than wings, legs, and thighs.

When frying chicken, the ideal temperature of the oil is between 350 and 375 degrees Fahrenheit. The oil temperature should never fall below 325 degrees Fahrenheit. The internal chicken temperature should reach 165 degrees Fahrenheit.

If you are frying chicken wings, the ideal temperature is 375 degrees Fahrenheit. This will give you a crispy crust while keeping the interior juicy.

When frying chicken, do it in batches of 3 or 4 pieces at a time to avoid overcrowding the pan. Fry the chicken for 5 to 7 minutes, checking occasionally to ensure it doesn't get too brown. Then, turn the pieces over and cook for another 3 to 5 minutes. Monitor the oil temperature to prevent the chicken from burning.

After frying, transfer the chicken to a baking sheet and let it drain for at least 10 minutes. This will allow any excess oil to drip off and the crust to get extra crispy.

If you are frying chicken breasts, you may need to finish cooking them in the oven. Bake them for 15 minutes at 360 degrees Fahrenheit to ensure they are fully cooked.

Frequently asked questions