Frying Chicken Without A Deep Fryer: Is It Possible?

It is possible to make fried chicken without a deep fryer. There are several alternative methods that can be used to achieve similar results. One option is to pan-fry the chicken, using a cast iron skillet with enough oil to cover half the chicken and rotating it as needed. Another method is to oven-fry the chicken, which involves soaking the chicken in salted ice water before shaking it in seasoned flour and then crisping it in a hot oven. Additionally, a traditional Chinese cooking technique involves marinating, steaming, and then coating the chicken with batter before cooking it on the stovetop with less oil. These methods may not produce the exact deep-fried texture, but they offer tasty alternatives that reduce the amount of oil required and simplify the cooking process.

Pan-frying chicken

Step 1: Prepare the Chicken

Start by patting your chicken pieces dry with paper towels. This will help ensure a crispy crust when frying. If you're using thicker chicken breasts, you can slice them in half lengthwise to create thinner pieces that will cook more evenly and quickly. Alternatively, you can use a meat mallet to pound the chicken breasts to an even thickness of about 1-inch. This will help the chicken cook more evenly and prevent overcooking.

Step 2: Season the Chicken

For a simple seasoning, you can just use salt and pepper on both sides of the chicken. However, if you want to add more flavour, create a spice rub by mixing together spices like garlic powder, smoked paprika, onion powder, oregano, black pepper, and a pinch of cayenne. You can also use other seasoning blends like lemon pepper, Montreal steak seasoning, or Mediterranean seasoning. Coat the chicken pieces generously with your chosen seasoning blend.

Step 3: Heat the Pan and Oil

Choose a pan that is large enough to accommodate the chicken pieces without crowding. A cast-iron skillet or a non-stick pan works well for pan-frying chicken. Place the pan on the stovetop and turn the heat to medium-high. Add enough oil to coat the bottom of the pan; you can use olive oil, avocado oil, or any other oil with a high smoke point. Heat the oil until it is hot and shimmering but not smoking.

Step 4: Fry the Chicken

Carefully place the seasoned chicken pieces into the hot oil, taking care not to crowd the pan. You should hear a sizzling sound as the chicken hits the oil. If the chicken is properly browned but not burning, you've got the right temperature. Fry the chicken for about 4-6 minutes on each side, depending on the thickness of the pieces. For thinner cuts, such as chicken tenders, cook for about 4-5 minutes per side. For thicker chicken breasts, aim for 8 minutes per side over medium-low heat.

Step 5: Flip and Cook the Other Side

Once the chicken has developed a golden crust on the first side, use tongs or a spatula to carefully flip it over. Continue cooking on the second side until it is also golden and cooked through. If you're using bone-in chicken pieces, they will take longer to cook through, so you may need to reduce the heat to medium and cook for a few minutes longer.

Step 6: Check for Doneness

The best way to ensure that your chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the bone. Chicken is considered safe to eat when it reaches an internal temperature of 165°F (74°C). However, you can remove it from the heat when it reaches between 160°F to 163°F, as the temperature will continue to rise as the meat rests.

Step 7: Rest and Serve

Transfer the cooked chicken to a plate or cutting board and let it rest for about 5-10 minutes before slicing or serving. This resting period allows the juices to redistribute and ensures that the chicken stays moist and juicy. Serve your pan-fried chicken with your favourite sides, such as roasted vegetables, potatoes, grains like rice or quinoa, or a simple salad. Enjoy!

Oven-frying chicken

Oven-fried chicken is a much easier and less messy alternative to traditional fried chicken. The recipe usually involves coating chicken pieces with a mixture of bread crumbs, eggs, flour, and seasonings, and then baking them in the oven. Here is a step-by-step guide to making delicious oven-fried chicken:

Ingredients:

• Chicken: You can use chicken thighs, breasts, legs, wings, or drumsticks.
• Flour: All-purpose flour adds crispness, seals in moisture, and encourages browning.
• Bread Crumbs: You can use Italian-seasoned bread crumbs or make your own. Panko, a Japanese-style breadcrumb, is also a great option for an extra crunchy texture.
• Eggs: Whole eggs add moisture and help the flour and bread crumbs stick to the chicken.
• Seasonings: You can use salt, pepper, paprika, garlic powder, and other spices of your choice.
• Oil: Vegetable, canola, or olive oil is used to keep the chicken moist and juicy.

Method:

• Preheat your oven to 350-390°F (depending on your recipe).
• Set up a dredging station: Place the flour in a shallow plate or bowl and season with salt and pepper. In another shallow plate or bowl, beat the eggs. In a third plate or bowl, mix the bread crumbs with the oil (you can use your hands for this step).
• Dredge the chicken: Coat each piece of chicken first in the flour, then dip it into the egg, and finally, dredge it in the breadcrumb mixture. Make sure each piece is evenly coated.
• Prepare a baking dish: Pour oil into a large baking dish and place the coated chicken pieces inside. You can sprinkle some paprika on top for extra flavor and color.
• Bake the chicken: Place the baking dish in the preheated oven and bake for about 30 minutes. Then, turn the pieces over and bake for an additional 20-30 minutes, or until the chicken is cooked through and the crust is golden brown.
• Drain and serve: Remove the chicken from the oven and drain any excess oil using paper towels. Serve the oven-fried chicken hot with your choice of sides, such as mashed potatoes or mac and cheese.

Tips for Crispy Oven-Fried Chicken:

• Use dark, non-stick pans: Darker pans heat up to a higher temperature, helping to achieve a crispier coating.
• Start with moist chicken: Using moist chicken, such as thawed frozen chicken breasts, will help the coating stick better.
• Use butter instead of cooking spray: Butter contains more fat, which is crucial for getting that crispy coating.
• Drizzle butter or oil when flipping: If the parchment paper or baking dish seems dry when you flip the chicken, add a drizzle of butter or oil to ensure the bottom of the chicken also crisps up.
• Serve immediately: To prevent the underside of the chicken from getting soggy due to condensation, it is best to serve the oven-fried chicken immediately.

Air-frying chicken

Choosing Your Chicken

You can use any cut of chicken for air-frying, but chicken breasts are the most popular. If you're cooking chicken breasts, it's best to slice them into thinner, smaller, flat pieces, as this promotes even cooking and juicier chicken. Chicken thighs are also a good option, and they tend to be juicier than breasts.

Brining

Brining your chicken will help keep it juicy and flavourful. Brining is the process of salting meat and letting it rest before cooking. You can use a wet brine (a saltwater solution) or a dry brine (sprinkling the meat with salt). A dry brine is less messy and is preferred by some cooks.

Seasoning

You can season your chicken with any herbs and spices you like. A simple blend of paprika, garlic powder, onion powder, and black pepper is a good starting point. You can also try adding ground cayenne pepper for a spicy kick. If you want to get creative, you can try a marinade or a spice rub.

Cooking

Preheat your air fryer to 375°F (or 415°F for a crispier result). Place your chicken in the air fryer basket in a single layer, leaving space for air to circulate. Air fry for 10-16 minutes, depending on the size of your chicken pieces. For example, small chicken breasts (5-7 ounces) will take 7-10 minutes, while large breasts (11 ounces or more) will take 12-16 minutes. You'll want to flip the chicken halfway through cooking to ensure even cooking.

Serving

Air-fried chicken is versatile and can be served in many ways. Try it on a salad, in a wrap or sandwich, tossed with pasta, or on a pizza. It's also great for meal prep and can be stored in the fridge for up to four days.

Tips

• Don't overcook your chicken. Chicken is considered cooked at 165°F, but it's best to remove it from the air fryer at around 155-160°F, as the temperature will continue to rise as it rests.
• Use an instant-read thermometer to check the temperature of your chicken.
• Don't crowd the air fryer basket. Cook in batches if necessary.
• You can use frozen chicken breast in the air fryer, but it's best to thaw it first and pat it dry before cooking.

Chinese crispy chicken

Yes, you can make fried chicken without a deep fryer. In fact, there are tons of methods for creating super crispy chicken without deep-frying. Here is a recipe for Chinese crispy chicken, or Chinese crunchy chicken, that uses a very different approach to create perfectly fried chicken without deep-frying.

Ingredients:

• 4 (700 grams / 1.5 pounds) bone-in skin-on chicken thighs (or boneless thighs, or breasts)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon Shaoxing wine (or dry sherry, or Japanese sake)
• 1/2 teaspoon Sichuan peppercorn (or whole black peppercorn)
• 1/16 teaspoon five spice powder
• 3 green onions, coarsely chopped
• 1 thumb ginger, sliced
• 1/3 to 1/2 cup all-purpose flour (or potato starch for gluten-free)
• Vegetable oil for frying
• Hoisin sauce to taste
• Green onion, chopped
• Homemade duck pancakes (optional)

Method:

• Combine all the ingredients for the marinade in a bowl. Transfer the chicken and the marinade into a ziplock bag. Massage the bag a few times so that the marinade covers the surface of the chicken evenly. Marinate at room temperature for 2 hours, or in the fridge overnight.
• Transfer the chicken with all the marinade onto a deep plate. Add water to the steamer and place the plate of chicken onto the steaming rack. Bring to a boil over high heat, then turn to medium-high heat and steam for 25 to 30 minutes. The internal temperature of the chicken should reach 74 degrees C (165 F).
• Transfer the chicken to a big mesh strainer on top of a bowl to cool and drain.
• Coat the chicken evenly with all-purpose flour. Shake off any extra flour.
• Heat oil (1/2-cm or 1/4-inch deep) in a wok over medium-high heat until very hot.
• Cook the chicken one piece at a time. Carefully place the chicken into the wok, skin side down. Cook until the bottom side turns golden brown, about 1 minute. Flip the chicken and cook for another minute, until the other side turns golden brown.
• Transfer the chicken to a mesh strainer on top of a big bowl to drain the extra oil.
• Serve the chicken warm. You can serve it as a main and add a side to it, or you can serve it with pancakes.

Tips:

• If you want to serve the chicken with pancakes, cook Chinese pancakes beforehand (or use some that you’ve purchased) and reheat them right before serving (as you let the fried chicken cool).
• Spread a single pancake on a plate, brush a thin layer of hoisin sauce in the centre, and top with 1 to 2 pieces of fried chicken and a few pieces of green onion. Fold and tuck three sides of the pancake to form a roll, like you’re making a burrito.
• You can also use cornstarch instead of flour to create gluten-free chicken. This yields a chewy crispy crust similar to that of karaage (Japanese fried chicken).
• You can reheat the chicken in the oven at 180 degrees C (350 F). The texture will remain moist and the surface crispy.

Other methods to fry chicken without a deep fryer:

• Pan-frying: This requires an inch or so of oil, enough to come about halfway up your chicken pieces. Use a cast iron pan, as it will soak up heat and help you get through the temperature drop that will happen when you first add the chicken to the pan.
• Shallow frying: Fill a heavy cast iron skillet halfway with oil and fry your chicken, rotating it in the pan as needed.
• Oven-frying: Coat chicken with batter and bake to get deep-fried results.

Southern-style chicken

Southern-Style Fried Chicken

Southern-style fried chicken is a staple in the south, and for good reason. This recipe will guide you through making your own delicious, crunchy, and juicy southern-style fried chicken without a deep fryer.

Ingredients:

• 1 whole chicken, cut into 8 pieces (or use your favorite cuts of chicken)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups buttermilk
• 2 tablespoons hot sauce (optional)
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons paprika
• 2 teaspoons black pepper
• Peanut oil (or canola/vegetable oil) for frying
• Flaked salt (optional, for serving)

Method:

• Place the chicken pieces in a large bowl and season with salt, garlic powder, and onion powder. Toss to coat the chicken evenly.
• Add buttermilk and hot sauce (if using) to the bowl and stir until combined. Cover and let the chicken marinate in the fridge for at least 2 hours, preferably overnight.
• In a separate bowl, whisk together the flour, cornstarch, salt, paprika, and black pepper.
• Take each piece of chicken and let the excess buttermilk drip off. Coat the chicken in the flour mixture, ensuring it is well coated. Shake off any excess flour and set aside.
• Preheat your oil of choice in a deep skillet or heavy-bottomed pot to 325°F-350°F. You want the oil to be about 3 inches deep, but do not overfill your pan.
• Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. For best results, use a deep-fry thermometer to monitor the oil temperature.
• Fry the chicken until golden brown, turning occasionally. The internal temperature of the chicken should reach 165°F. Dark meat will take about 12-14 minutes, while white meat will take 8-10 minutes.
• When the chicken is done, place it on a paper towel-lined tray and sprinkle with flaked salt (if using).
• Serve immediately, or let it cool completely before storing in an airtight container in the refrigerator for up to 3-5 days.

Tips:

• For extra crispy chicken, double-dredge the chicken by dipping it back into the buttermilk and then the flour mixture again before frying.
• Let the chicken sit for about 10 minutes after breading to allow the flour mixture to adhere better and prevent the coating from falling off during frying.
• Use a splatter screen over your skillet to prevent oil splatters.
• If you have a cooling rack, place the fried chicken on it over a baking sheet to keep the bottom from getting soggy.
• Canola or peanut oil is ideal for frying chicken due to their high smoke points.
• For added flavor, use buttermilk instead of regular milk in the soaking mixture.
• Maintain a consistent oil temperature to avoid greasy chicken.
• Marinate the chicken overnight to infuse more flavor and moisture.
• You can also add hot sauce to the soaking mixture or mix cayenne pepper into the flour for spicy fried chicken.

Frequently asked questions