Deep-Frying Chicken: Safe Or Not?

Deep-fried chicken is a popular dish, but can you make it at home? The answer is yes, and there are several ways to do it. One method involves marinating the chicken in buttermilk, then coating it in a dry batter before frying it in oil. Another approach is to use a batter made from flour, salt, baking powder, milk, and water. The type of oil used is important – peanut, vegetable, or canola oil are good choices due to their high smoke points. To get the best results, it's crucial to monitor the temperature of the oil, which should be around 350°F (176-177°C). With the right tools and techniques, you can create delicious, crispy, and juicy fried chicken in the comfort of your own home.

Oil temperature

The ideal temperature for frying chicken falls between 350 and 375 degrees Fahrenheit (175-190 degrees Celsius). The oil temperature should never fall below 325 degrees Fahrenheit (163 degrees Celsius). The temperature and cooking time can vary depending on the size and thickness of the chicken pieces. For example, chicken wings are smaller and have less meat than chicken tenders or thighs, so they require a higher oil temperature but a shorter cooking time.

It is crucial to monitor the oil temperature to achieve the perfect fried chicken. If the oil is too hot, the exterior of the chicken will burn while the interior remains undercooked. Conversely, if the oil is not hot enough, the chicken will absorb more oil, resulting in greasy and soggy chicken. Use a deep-fry thermometer to monitor the temperature closely and adjust the heat as needed.

When adding chicken to the oil, the temperature will drop significantly, and you will need to adjust the heat to bring it back up to the proper range. It is recommended to use two thermometers: an alarm thermometer to track the oil temperature and an instant-read thermometer to spot-check the internal temperature of the chicken.

The ideal oil temperature for fried chicken is critical to ensure a light, crisp exterior and a juicy interior.

Chicken preparation

Choosing the Chicken Cuts

The most popular chicken pieces for deep frying are wings, thighs, drumsticks, and legs. These cuts are more enjoyable to eat as they are perfect for finger food. They also take less time to cook than larger pieces.

Dry Brining the Chicken

Dry brining is a simple process of seasoning and resting the chicken before cooking. This allows the seasonings to soak into the meat without having to soak it in saltwater. It also helps to reduce moisture on the skin of the chicken, making it crispier when fried.

Add your desired flavourings to the chicken when dry brining, and add the other half to the batter or breading mixture before frying. This will help to get the maximum amount of flavour. Remember that the fat from frying dampens some of the flavour from seasoning, so consider adding a little extra.

Battering the Chicken

For the crispiest fried chicken, use a typical batter recipe. A batter is usually made using a combination of flour, salt, baking powder, milk, and a little water. You can adjust the measurements of these ingredients depending on how thick you want your batter to be.

For a slightly healthier option, swap the batter for breadcrumbs. To do this, dip the chicken in milk or eggs, then add the crumbs mixed with seasoning. This allows the maximum amount of seasoning to stick to the chicken and creates less mess.

Choosing the Oil

Various oils can be used for deep frying chicken, each with different effects on the texture and taste. Sustainable palm oil, peanut oil, and corn oil are good choices as they have high smoking points and delicate tastes.

Preparing the Oil for Frying

Use a thermometer to carefully track the temperature of the frying oil. The ideal temperature for frying chicken is about 350°F (177°C), and it should take the oil approximately 6 to 10 minutes to reach this temperature.

When adding the chicken to the oil, the temperature will drop, so you will need to adjust the heat to get it back up to the proper temperature range.

Batter type

When it comes to deep-frying chicken, the batter is essential for achieving that coveted crispy texture and delicious flavour. The type of batter you choose can make or break your fried chicken dish. Here are some tips and options for batter to perfect your deep-fried chicken:

Flour-Based Batters:

• A classic choice for fried chicken is a batter made from combining flour with a liquid such as egg, buttermilk, or water. This creates a thick coating that crisps up nicely when deep-fried.
• For an extra crispy coating, you can use a mixture of flour and cornstarch, as cornstarch helps the chicken crisp up.
• Seasoning your batter is crucial to adding flavour to your chicken. Don't be afraid to experiment with spices like garlic salt, paprika, black pepper, cayenne, and poultry seasoning.
• If you're looking for a gluten-free option, use gluten-free all-purpose flour or rice flour in your batter.

Beer Batter:

• For a unique twist, try a beer batter. Mix beer with seasoned flour to create a thick, pancake-like batter. The beer promotes browning and helps create a crispy crust.
• Beer batter is especially good for delicate foods like fish, but it can also work well with chicken.
• You can also use water instead of beer if you prefer.

Egg and Flour Mixture:

• A simple batter of eggs and flour can help the crispy coating stick to the chicken. This method is used in the "Crispy Fried Chicken" recipe by Taste of Home.
• First, dip the chicken in an egg and water mixture, then coat it with seasoned flour. This two-step process ensures the flour adheres well and creates a crispy texture.

Buttermilk and Flour:

• Another option is to dip the chicken in a tangy buttermilk mixture before dredging it in flour. This technique helps the flour coating stick and keeps the chicken moist and juicy.
• You can also add egg whites to the buttermilk mixture for an even crispier coating.

Cornstarch/Thin, Tempura-Style Batter:

• For an extremely crispy and crunchy coating, try a cornstarch and flour batter. Combine high-starch/low-protein flour (such as a wheat flour/cornstarch mix) with ice-cold water or soda water, or even egg, and mix until it's still slightly lumpy.
• This type of batter is perfect for highlighting the flavour of delicate foods like vegetables or shrimp, but it can also work well with chicken.

Oil type

When deep-frying chicken, the oil you choose can have a major impact on the final product. The ideal oil for frying chicken should have minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour so as not to overpower the chicken and its seasoning.

Canola Oil

Canola oil has a mild flavour and a high smoke point of between 400 and 475°F (204 and 246°C), making it a good choice for frying chicken wings. However, some concerns exist about its production process, as most canola oil is chemically refined and may contain trans fats, which can negatively impact heart health if consumed in excess.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken in the South. It has a high smoke point of 360°F (182°C), which makes it ideal for achieving a crispy and golden-brown finish. This solid fat melts as it heats up.

Lard

Lard is another oil that is traditionally used for Southern-style fried chicken recipes. It gives chicken a rich and savoury flavour and an unparalleled crispy crust. It has a smoke point of 370°F (188°C).

Peanut Oil

Known for its high smoke point and nutty flavour, peanut oil is an excellent choice for frying chicken. It has a smoke point of 450°F (232°C) and prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, its high price point and potential to cause a reaction in those with nut allergies reduce its popularity in commercial kitchens.

Coconut Oil

Coconut oil has high levels of lauric acid and healthy fats, making it a healthier option for deep-frying than other oils. It is also odourless and lightly flavoured, adding a hint of sweetness to the chicken without overpowering it. It has a smoke point of 450°F (232°C). However, it's important to consume coconut oil in moderation due to its high saturated fat content.

Sustainable Palm Oil

Sustainable palm oil is an excellent choice for deep-frying chicken. Its high smoke point and delicate taste will ensure your chicken comes out crispy, succulent, and packed with flavour.

Algae Oil

Algae oil has a high smoke point of 535°F (279°C), a neutral flavour, and is rich in omega-9 fatty acids, making it a great choice for frying chicken. It is also a low environmental impact choice.

Cooking time

The cooking time for chicken in a deep fat fryer will depend on the type of chicken being cooked, the temperature of the oil, and the desired level of crispiness.

For juicy, tender fried chicken, it is important to monitor the oil temperature and adjust the heat as needed to ensure the chicken is cooked through without burning the exterior. The ideal temperature range for deep frying chicken is between 325°F and 375°F (163°C-191°C).

When frying chicken, it is recommended to start with oil at a higher temperature, around 375°F (191°C), and then reduce the heat to around 325°F (163°C) once the chicken is added. This prevents the oil from cooling down too much, which can result in greasy chicken.

The cooking time will depend on the size and thickness of the chicken pieces. On average, chicken should be fried for about 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C). For bone-in chicken pieces, the cooking time may be longer, up to 20 minutes.

For extra crispy chicken, some recipes suggest frying the chicken in two stages. First, fry the chicken at a lower temperature (around 275°F-350°F or 135°C-177°C) for 10 minutes, then increase the temperature to 350°F-375°F (177°C-191°C) for an additional 10-15 minutes. This allows the chicken to cook through without drying out, and the higher temperature at the end ensures a crispy exterior.

It is important to avoid overcrowding the fryer, as this can cause the oil temperature to drop, resulting in soggy chicken. Fry the chicken in batches if necessary, allowing the oil to come back up to temperature between batches.

Frequently asked questions