Deep Frying Raw Chicken: Safe Or Not?

Deep-frying chicken is a popular way to achieve a crunchy and flavorful exterior with a juicy interior. While it is possible to fry raw chicken in a deep fryer, there are several important considerations to keep in mind to ensure food safety and a tasty meal. Raw chicken can contain harmful bacteria such as Salmonella and Campylobacter, which can cause food poisoning if not cooked properly. Therefore, it is crucial to cook the chicken to a safe internal temperature of at least 165°F (74°C) to kill these bacteria.

When deep-frying raw chicken, it is important to choose an oil with a high smoke point, such as peanut or avocado oil, to handle the high temperatures required. The oil temperature must be carefully controlled to ensure even cooking and food safety. Additionally, it is recommended to use a food thermometer to monitor the internal temperature of the chicken and ensure it is cooked thoroughly.

Deep-frying raw chicken offers several advantages, including a crispy exterior and juicy interior, better breading adhesion due to higher moisture content, and faster cooking times. However, there are also potential risks, such as food safety concerns, undercooked or overcooked chicken, and oil temperature control. By following food safety guidelines and cooking techniques, you can safely enjoy delicious deep-fried chicken.

Oil temperature control

• Use a thermometer: Invest in a reliable thermometer, such as an alarm thermometer or an instant-read thermometer, to monitor the oil temperature. This will help you adjust the heat as needed to maintain the ideal temperature range.
• Don't overcrowd the fryer: Fry chicken in batches if necessary to prevent overcrowding. This ensures proper oil circulation and even cooking.
• Allow the oil to come back up to temperature: After adding chicken to the fryer, the oil temperature will drop. Wait for the oil to come back up to the desired temperature before adding the next batch.
• Choose the right oil: Select an oil with a high smoke point, such as peanut oil or avocado oil, that can handle the high temperatures required for frying chicken.
• Pat the chicken dry: Before frying, pat the chicken dry with paper towels to remove excess moisture. This helps the breading adhere better and prevents the oil temperature from dropping too much.

By following these tips, you can ensure that your chicken is cooked evenly and safely, resulting in a crispy, juicy, and delicious final product.

Food safety considerations

Deep frying raw chicken is a common practice, but it's important to be aware of the risks and take the necessary precautions to ensure food safety. Raw chicken can harbour harmful bacteria such as Salmonella and Campylobacter, which can cause severe food poisoning if not cooked properly. Therefore, it is crucial to cook the chicken to a safe internal temperature to kill these bacteria. The recommended internal temperature for chicken is 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, without touching bone or fat. Using a food thermometer is essential to ensure that the chicken reaches this temperature.

To avoid undercooked or overcooked chicken, it is important to monitor the oil temperature carefully. The oil should be preheated to the correct temperature, usually between 350°F and 375°F, and maintained within this range during cooking. Oil that is too hot will burn the exterior of the chicken before the interior is fully cooked, while oil that is too cold can result in greasy, undercooked chicken. Therefore, a thermometer should be used to monitor the oil temperature and adjust the heat as needed.

Another important consideration is to avoid overcrowding the fryer basket. Fry chicken in batches if necessary, to ensure even cooking and proper oil circulation. This will help maintain the oil temperature and prevent the chicken from becoming greasy. Additionally, it is important to pat the chicken dry with paper towels before coating it in breading or seasonings, as this helps the breading adhere better and prevents excess moisture from affecting the cooking process.

When preparing raw chicken, it is crucial to follow safe food handling practices to prevent cross-contamination. Wash hands thoroughly before and after handling raw chicken, and keep utensils and surfaces clean and sanitised. If marinating or seasoning the chicken, keep it refrigerated at 40°F (4°C) or below, and do not use raw eggs or other high-risk ingredients in the marinade. Always cook chicken thoroughly to kill harmful bacteria and prevent foodborne illnesses.

Frying frozen chicken is not recommended, as it can lead to uneven cooking and the inside may not reach a safe internal temperature. Instead, thaw the chicken in the refrigerator or under cold running water before frying. By following these food safety considerations, you can safely enjoy delicious, crispy, and juicy deep-fried chicken.

Chicken preparation

When preparing chicken to be deep-fried, there are several important steps to follow to ensure food safety, optimal flavour, and texture. Here is a detailed guide on how to prepare chicken for deep frying:

Choose the Right Chicken:

Start by selecting the right cut of chicken for deep frying. While you can use various parts of the chicken, such as drumsticks, thighs, wings, or breasts, it is important to ensure they are cut into similar-sized pieces. This will help ensure even cooking. If using breasts, consider cutting them into smaller, thinner pieces as they tend to be thicker and can take longer to cook through.

Bring to Room Temperature:

Before cooking, let the chicken sit at room temperature for about 30 minutes. Placing cold chicken into hot oil can cause the temperature of the oil to drop, affecting the cooking process and the crispiness of the coating.

Season and Marinate:

At this stage, you can season the chicken with salt and let it sit while you prepare a spice rub. You can combine spices like black pepper, cayenne pepper, garlic powder, or other seasonings of your choice. Apply the seasoning generously to the chicken pieces and let them sit in the refrigerator, uncovered, for at least 4 hours or overnight. You can also choose to marinate the chicken in a mixture of buttermilk and Italian seasoning or other herbs and spices. This step will add flavour and moisture to the chicken.

Prepare the Breading:

For a crispy coating, prepare a breading station with two separate mixtures. In one bowl, whisk together flour, cornstarch, and the remaining spice mixture. In another bowl, whisk together buttermilk, egg, and, optionally, a splash of bourbon. Dunk the chicken pieces first into the wet mixture, then into the dry mixture, pressing the flour mixture into the chicken. Let the chicken rest for at least 10 minutes to allow the coating to adhere and hydrate, resulting in a crispier crust.

Heat the Oil:

For deep frying, it is crucial to choose an oil with a high smoke point, such as peanut oil, avocado oil, vegetable shortening, lard, canola oil, or coconut oil. Heat the oil in your deep fryer or a heavy cast-iron pot to a temperature between 350°F and 375°F. Use a thermometer to monitor the oil temperature, as this is critical to ensuring the chicken cooks properly.

Fry the Chicken:

Carefully lower the chicken pieces into the hot oil, being cautious of splatters and splashes. Fry the chicken in batches to avoid overcrowding, which can result in uneven cooking and a drop in oil temperature. Turn the chicken pieces occasionally to ensure even cooking on all sides. Depending on the size of the pieces, the chicken should fry for 5-10 minutes until golden brown. Use a food thermometer to ensure the chicken reaches an internal temperature of at least 165°F to guarantee food safety.

Rest and Serve:

Once the chicken is cooked, remove it from the oil and let it rest on a wire rack placed over a paper towel-lined baking sheet. This will allow the chicken to cool slightly and help drain any excess oil. Serve the chicken while it's still hot and crispy, pairing it with your favourite sides.

Remember, when preparing and handling raw chicken, it is essential to maintain good food safety practices to prevent any foodborne illnesses. Wash your hands thoroughly before and after handling the chicken, and ensure all utensils and surfaces are cleaned and sanitised to avoid cross-contamination.

Chicken temperature

Recommended Chicken Temperature

The ideal internal temperature for fried chicken is at least 165°F (74°C). This temperature ensures that harmful bacteria like Salmonella and Campylobacter are eliminated, making the chicken safe to consume. It is crucial to utilize a food thermometer to verify the internal temperature, especially when cooking chicken to the desired level of doneness.

The internal temperature of the chicken should be measured in the thickest portion of the breast and the innermost section of the thigh, avoiding any bones or fat. If you are unsure about the temperature, it is always preferable to cook the chicken a little longer until it reaches the safe internal temperature.

Oil Temperature Control

Frying raw chicken necessitates precise control of the oil temperature to ensure even and safe cooking. If the oil is excessively hot, the exterior will burn before the interior is thoroughly cooked. Conversely, if the oil is too cold, the chicken may become greasy and undercooked.

The recommended temperature range for deep-frying is typically between 350°F and 375°F. When adding chicken to the oil, the temperature will drop significantly, so you must adjust the heat to restore it to the appropriate range.

Tips for Maintaining Chicken Temperature

To ensure your chicken reaches the desired temperature and is cooked evenly:

• Use a reliable food thermometer to monitor the internal temperature of the chicken.
• Fry chicken in batches to avoid overcrowding the basket, which allows for proper oil circulation.
• Before coating the chicken, blot it dry with paper towels. This helps the breading adhere better and prevents excess moisture from interfering with the cooking process.
• Monitor the oil temperature using a thermometer and adjust the heat as needed to maintain the ideal temperature range.
• Choose an oil with a high smoke point, such as peanut oil or avocado oil, to withstand the high temperatures required for frying chicken.

Oil type

When deep-frying chicken, it is important to choose the right oil to achieve the desired crispy, golden-brown exterior and juicy interior. The best oils for deep-frying chicken should have minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour that allows the flavour of the chicken and seasoning to come through.

Canola Oil

Canola oil has a high smoke point and a neutral flavour, making it excellent for frying chicken. It also contains high levels of omega-3 and omega-6 fatty acids while being low in saturated fats, making it a healthier option than some other oils. Canola oil is a versatile choice that can also be used for frying fish. However, it may not be suitable for those with nut allergies.

Vegetable Shortening

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

Lard

Lard is another traditional choice for Southern-style fried chicken recipes. It gives chicken a rich and savoury flavour, as well as an unparalleled crispy crust. Most of the fatty acids in lard are saturated and monounsaturated, making them resistant to high heat. However, the fatty acid content can vary depending on the animal's diet, so it is best to choose lard from pasture-raised or grass-fed animals.

Peanut Oil

Peanut oil, or groundnut oil, is known for its high smoke point and nutty flavour. It adds a unique taste to fried chicken and prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, peanut oil has a high price point and may cause a reaction in individuals with nut allergies.

Coconut Oil

Coconut oil is a healthy option for deep-frying due to its high levels of lauric acid and healthy fats. It is odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer. Over 90% of the fatty acids in coconut oil are saturated, making it highly resistant to heat. However, some people may not enjoy the flavour or smell of coconut oil, so it is best to try a few brands to find one that suits your taste.

Vegetable Oil

Vegetable oil is a cost-effective option for deep-frying chicken. It typically has a high smoke point between 400° and 450°, which is ideal for frying chicken at around 350°. Vegetable oil is usually a blend of different plant-derived oils, such as corn oil, soybean oil, and sunflower oil. It has a neutral flavour and can be reused multiple times, making it a convenient and economical choice for home cooks.

Frequently asked questions