Frying Chicken Without A Deep Fryer: Is It Possible?

Frying chicken is a popular cooking method that delivers a juicy interior and a crispy, golden-brown exterior. While it is typically done using a deep fryer, it is possible to fry chicken in oil without a fryer. The key to achieving this lies in selecting a suitable cooking vessel, such as a cast-iron skillet or Dutch oven, and choosing the right type of oil. The oil should have a high smoke point, such as vegetable oil, canola oil, or peanut oil, and be heated to around 350°F to 365°F. Additionally, it's important to fry the chicken in batches to prevent overcrowding, which can result in greasy chicken.

Choose an oil with a high smoke point

When frying chicken, it's important to choose an oil with a high smoke point, which is the temperature at which the oil starts to smoke. Using an oil with a low smoke point can result in a burnt flavour and the formation of harmful compounds. A high smoke point is generally considered to be 400°F and above.

Canola Oil

Canola oil has a high smoke point of 400°F and a neutral flavour, making it an excellent choice for frying chicken. It's also a healthier option due to its high levels of omega-3 and omega-6 fatty acids and low levels of saturated fats. Canola oil is very versatile and can be used for frying other foods such as fish. However, some people may be concerned about the production process of canola oil, as it is often chemically refined and may contain trans fats.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken, especially in Southern-style recipes. It has a high smoke point of 360°F, which makes it ideal for achieving a crispy and golden-brown crust. This solid fat melts as it heats up, making it a good substitute for oil when frying chicken.

Peanut Oil

Refined peanut oil has a high smoke point of 450°F and a nutty flavour that adds a unique taste to fried chicken. It also minimises flavour transfer, making it suitable for establishments serving multiple fried foods. However, peanut oil is generally more expensive and may cause allergic reactions in people with nut allergies.

Coconut Oil

Refined coconut oil has a smoke point ranging from 400°F to 450°F. It contains high levels of healthy fats and lauric acid, making it a healthier option for deep frying. It is also odourless and lightly flavoured, adding a hint of sweetness to the food without overpowering it. However, it's important to consume coconut oil in moderation due to its high saturated fat content.

Algae Oil

Algae oil has a high smoke point of 535°F, making it ideal for frying chicken. It has a neutral flavour and is rich in omega-9 fatty acids, which have anti-inflammatory properties. Algae oil is also a healthier alternative to traditional frying oils due to its low saturated fat content.

Use a Dutch oven or cast-iron skillet

You can easily fry chicken without a deep fryer by using a Dutch oven or cast-iron skillet. Dutch ovens are ideal for deep frying as they can withstand the high temperatures required, typically around 350°F. They also have excellent heat retention and distribution, which is key to deep frying. The heavy bottom and thick sides of a Dutch oven prevent the oil from heating up or cooling down too quickly, ensuring your chicken is cooked evenly and avoiding the dreaded greasy exterior.

To deep fry in a Dutch oven, first, attach a deep-fat thermometer to gauge the oil temperature. Then, pour in a neutral oil such as vegetable, sunflower, or refined coconut oil to a depth of about 2 to 3 inches, ensuring it's enough to fully submerge the chicken without filling the pot too high and increasing the risk of splatter. Heat the oil to 350-375°F, and then slowly lower the chicken into the oil with tongs or a spider skimmer. The chicken is cooked when it floats to the surface, usually within 3-20 minutes depending on the size of the pieces. Remove the chicken from the oil and let it drain on a paper towel-lined plate or sheet pan to keep it crispy.

Cast-iron skillets are another great option for frying chicken. They also maintain heat well due to the cast iron, replicating the results of a restaurant deep fryer. The large surface area of a skillet means you can fry multiple pieces of chicken at once without crowding the pan and lowering the oil temperature. This method uses less oil than a deep fryer, making it a more economical option.

Whether you choose a Dutch oven or cast-iron skillet, you'll be well on your way to crispy, juicy fried chicken without the need for a dedicated deep fryer.

Prepare a dredging station

To prepare a dredging station, you'll need three separate dishes for the dry and wet ingredients, and a platter to place the dredged chicken.

For the dry ingredients, you can use flour, cornmeal, or breadcrumbs. Mix in a large shallow dish a combination of flour, seasoned salt, garlic powder, onion powder, and black pepper. You can also add paprika and thyme for extra flavour.

For the wet ingredients, beat eggs in a bowl and whisk in buttermilk, barbeque sauce, Worcestershire sauce, and/or steak sauce. You can also add hot sauce to taste.

Now you're ready to dredge the chicken. First, rinse the chicken and place it in a bowl with water and salt, and soak for 30 minutes. Drain the chicken and dip each piece in the wet mixture, then in the flour mixture. Set the chicken aside on a floured baking sheet. Repeat this process, dredging the chicken in the eggs and flour mixture again.

Use the dry-wet-dry method for breading

Frying chicken without a fryer is absolutely possible. The dry-wet-dry method for breading is a classic technique that is simple and effective. Here is a step-by-step guide to achieving a delicious, crispy fried chicken:

Firstly, prepare your ingredients. You will need flour, eggs, and a breadcrumb mixture. For the flour and breadcrumbs, use all-purpose flour and season it with salt and pepper. You can also add other seasonings of your choice to enhance the flavour. For the egg mixture, beat an egg until the yolk and white become one. You can add a tablespoon or two of water or milk to create an egg wash. If you're making a larger batch, adjust the number of eggs accordingly.

Now, set up your breading station. Place the flour in the first bowl, the egg mixture in the second, and the breadcrumbs in the third. You can place them in a left-to-right or right-to-left arrangement, whichever is more comfortable for you. Make sure to pat your chicken dry before starting the breading process, as any extra moisture can cause the chicken to become soggy.

Let's begin breading! Using your left hand as the "dry hand", dredge the chicken in the flour, ensuring it's evenly coated. Shake off any excess flour. Now, with your right hand as the "wet hand", transfer the chicken to the egg mixture, making sure it's fully coated. Again, shake off any excess. Finally, use your wet hand to transfer the chicken to the breadcrumbs, coating it thoroughly. Repeat this process for each piece of chicken.

Once all the chicken pieces are breaded, place them on a foil-lined baking sheet or a cutting board. You can double bread the chicken for a thicker coating. Cover the chicken with foil and let it rest in the refrigerator for a few hours or even overnight. This step helps the breading set and ensures that it stays on during frying.

After the chicken has rested, you're ready to fry! Heat oil in a deep skillet or Dutch oven to a temperature between 350˚ and 365˚ Fahrenheit. Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, then turn the pieces over and cook for an additional 3-5 minutes, monitoring the temperature to prevent burning.

Finally, transfer the fried chicken to a baking sheet lined with a rack and paper towels to absorb any excess oil. Let the chicken rest for at least 10 minutes before serving. Enjoy your delicious, crispy fried chicken!

Fry in batches

Frying chicken in batches is essential to achieving the perfect fry. Overcrowding the pan will lower the temperature of the oil, which will cause more oil to be absorbed and result in soggy, greasy chicken. Therefore, it is important to fry in batches of 3 to 4 pieces at a time, ensuring they are not sticking together. This will also help to maintain the oil temperature at around 350˚ to 365˚ Fahrenheit, which is the ideal temperature for frying chicken.

When frying in batches, it is important to bring the oil back up to temperature between each batch. This can be done by slightly increasing the heat after removing the previous batch. Use a deep-fry thermometer to monitor the oil temperature and ensure it remains within the desired range. Additionally, use tongs to carefully lower each piece of chicken into the oil, starting with the edge of the piece closest to you and working away from yourself to avoid spatters.

While frying, keep an eye on the chicken and check occasionally to ensure it is not getting too brown. After 5 to 7 minutes, turn the pieces over and cook for an additional 3 to 5 minutes. Monitor the temperature of the oil throughout to prevent burning.

Once the chicken pieces are a deep golden brown, remove them from the oil and place them on a wire cooling rack set over a baking sheet to catch any drips. This will allow the excess oil to drain and help maintain the crispiness of the chicken. It is important not to place the chicken on paper towels, as this can make it soggy.

If you are frying multiple batches, keep the finished pieces warm in the oven at 200 degrees Fahrenheit while you continue frying the remaining chicken. Remember to season your fried chicken with salt while it is still hot.

Frequently asked questions