Frying Chicken: Deep Fryer Pros And Cons

Frying chicken in a deep fryer is a great way to get that crispy, golden-brown coating we all know and love. The high temperature of the oil in a deep fryer, typically around 350°F, ensures that the chicken cooks through evenly and gives it a delicious crunchy texture. When frying chicken, it's important to monitor the temperature of the oil and adjust the heat as needed to maintain the desired temperature. This technique is perfect for getting juicy and tender meat on the inside, with a crispy, flavourful crust on the outside.

Can you fry chicken in a deep fryer?

Oil temperature and type

The choice of oil for frying chicken is important as it can affect the taste and texture of the chicken. The oil should have a high smoke point—the temperature at which the oil begins to smoke and turn acrid.

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 that won't compromise the taste of the chicken. Other oils with high smoke points include vegetable oil, safflower oil, rice bran oil, sunflower oil, and canola oil.

The ideal temperature for frying chicken is between 350°F and 375°F. The oil should be heated to 350°F before adding the chicken, and the temperature should be maintained at around 325°F during the frying process.

It is important to monitor the oil temperature closely as it can drop dramatically when the chicken is added. Adjust the heat as needed to keep the oil temperature within the desired range.

When frying chicken, do not overcrowd the pan as this can cause the oil temperature to drop. Fry the chicken in batches if necessary, allowing the oil to come back up to temperature before adding the next batch.

The chicken is done when it turns a deep golden brown and reaches an internal temperature of 165°F. For maximum juiciness, dark meat (legs and thighs) is preferable as it can withstand a wider range of temperatures without drying out.

Chicken preparation

Ingredients

You will need a whole chicken (or around four pounds of breasts, drumsticks, wings, legs and/or thighs), buttermilk, flour, seasonings (such as paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, ground sumac, garlic powder, ground black pepper, cornstarch, thyme, oregano, celery salt, basil, mustard powder, ginger, and black pepper), and oil for frying (vegetable, canola, safflower, peanut, or corn oil are all good options).

Preparation

Firstly, cut the chicken into pieces. You can remove the skin if you prefer. Then, add your seasonings to the flour and mix. You can also add cornstarch to the flour to make the chicken crispier. Next, dip the chicken pieces in buttermilk and then coat them in the flour mixture. Make sure the chicken is well coated. Leave the coated chicken to sit for a few minutes until the coating becomes paste-like.

Frying

Preheat your oil in a deep fryer to 350°F. Carefully place the chicken pieces into the fryer, a few pieces at a time, being careful not to overcrowd the fryer. Fry the chicken for 12-15 minutes, or until it is golden brown and cooked through. You can check the internal temperature of the chicken with a meat thermometer—it should be at least 165°F. Remove the chicken from the oil and drain on a paper towel, wire rack, or baking sheet lined with a paper towel.

Breading and batter

The first step is to prepare the chicken pieces. It is recommended to use a whole chicken cut into pieces, or you can use a combination of your preferred cuts of chicken, such as breasts, thighs, wings, and legs. Ensure that the chicken pieces are not too big, and if you are using breast pieces, cut them in half crosswise so they cook evenly.

Next, prepare the buttermilk mixture. Buttermilk is essential for achieving tender and juicy chicken. It also helps the flour mixture stick to the chicken. You can add hot sauce to the buttermilk for a spicy kick. Marinate the chicken pieces in the buttermilk mixture for at least two hours, but preferably overnight, in the refrigerator.

Now, it's time to prepare the breading or seasoned flour mixture. In a separate bowl, combine all-purpose flour with seasonings such as garlic salt, paprika, black pepper, poultry seasoning, thyme, basil, oregano, celery salt, mustard powder, ginger, and onion powder. You can also add cornstarch to the flour mixture for an extra crunchy exterior. Whisk the dry ingredients together until they are completely combined.

Take the chicken pieces out of the buttermilk marinade one at a time, letting the excess buttermilk drip off. Generously coat each chicken piece with the flour mixture, ensuring it is well-coated. 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 pasty. This step is crucial for a crispy exterior.

Finally, it's time to fry the chicken. Preheat your deep fryer to 350°F (176°C). Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the fryer. Fry the chicken in batches if needed. Fry until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the size of the chicken pieces, but it typically takes 12 to 15 minutes.

Place the fried chicken on a paper towel-lined sheet tray to absorb any excess oil. Sprinkle a little flaked salt on top of the chicken, if desired.

Your delicious, crispy fried chicken is now ready to be served!

Frying time

When frying chicken, it is important not to overcrowd the pan or deep fryer. This will lower the oil temperature and affect the crispness of the chicken. It is recommended to fry in batches of two to four pieces at a time, depending on the size of your pan or fryer.

When frying in batches, it is important to keep the cooked chicken warm while the rest is cooking. Place the cooked chicken on a wire rack set over a baking sheet in a 200°F oven. This will keep the chicken warm and crispy until you are ready to serve.

The internal temperature of the chicken is also important. For safe and juicy chicken, aim for an internal temperature of 165°F. Dark meat, like thighs and drumsticks, should be cooked to between 170 and 175°F. Insert the thermometer into the thickest part of the meat, avoiding the bone, for an accurate reading. If you do not have a thermometer, pierce the thickest part of the chicken with a knife or skewer. If the juices run clear (not pink), the chicken is done. As a last resort, cut into a piece of chicken to ensure there is no pink meat near the bone.

Serving suggestions

There are endless possibilities for what to serve with your deep-fried chicken. Here are some classic side dishes to accompany your meal:

• Southern Fried Okra
• Potato Salad
• Cole Slaw
• Butter Swim Biscuits
• Macaroni and Cheese
• Yellow Squash Casserole
• Baked Mac and Cheese
• Al's Sufferin' Succotash
• Mom's Favorite Baked Mac and Cheese
• Mashed potatoes
• French fries
• Chips
• Rice
• Salad

If you're looking for a more substantial meal, you could also serve your fried chicken with:

• Gravy
• Chicken gravy
• Peppercorn sauce
• Mushroom sauce
• Bread rolls
• Corn on the cob
• Sweetcorn
• Grilled vegetables
• Roasted vegetables
• Baked beans
• Peas
• Sweet potato fries
• Onion rings

Frequently asked questions