Deep-Frying Chicken In A Turkey Fryer: Is It Possible?

Deep-frying a whole chicken is common in several Asian countries, including Korea, China, and Pakistan, where a dish called chargha involves steaming and then frying a whole chicken. In the West, deep-fried whole turkeys have become increasingly popular, and some people have begun to experiment with frying chickens in their turkey fryers. While it can be a messy and costly process, it is certainly possible, and may be more convenient for those who already have a turkey fryer set up.

Cooking time for chicken in a turkey fryer

Deep-frying a chicken in a turkey fryer is possible and can be a delicious way to cook your bird. However, it is important to exercise caution when dealing with large amounts of hot oil. The cooking time for chicken in a turkey fryer will depend on the size of the bird and the desired level of doneness.

When deep-frying a whole chicken, it is recommended to cook it for about 20 minutes for a 5-pound chicken. This translates to about 3-4 minutes per pound of chicken. However, it is important to monitor the chicken's internal temperature to ensure it reaches the desired level of doneness. The recommended internal temperature for chicken is 165°F (74°C).

For fried chicken pieces, the cooking time will be shorter. For example, chicken wings typically take about 10-12 minutes to fry. It is important to ensure that the oil temperature is maintained at around 350°F (177°C) during the frying process.

When using a turkey fryer, it is crucial to follow safety precautions. This includes drying the chicken thoroughly before frying, avoiding overcrowding the fryer, and monitoring the oil temperature to prevent overheating. Additionally, it is important to set up the fryer in an open area, away from any combustible materials.

Deep-frying a chicken in a turkey fryer can be a fun and tasty way to cook your bird. By following the recommended cooking times and safety precautions, you can ensure that your chicken turns out juicy and crispy.

Oil type and temperature

When deep-frying a chicken in a turkey fryer, choosing the right oil is essential. The oil should have a high smoke point, a neutral flavour, and be affordable. A high smoke point means the oil can handle the high temperatures required for deep-frying without breaking down or smoking. Oils with a low smoke point, such as extra-virgin olive oil, can become bitter and affect the flavour of the chicken.

Peanut oil is the most commonly recommended oil for deep-frying turkey, and it is also suitable for chicken. It has a high smoke point of 450°F, a mild nutty flavour, and can be reused up to three to five times if stored properly. Other oils with high smoke points that can be used for deep-frying include:

• Safflower oil (smoke point: 510°F)
• Refined avocado oil (smoke point: 520°F)
• Refined soybean oil (smoke point: 450°F)
• Sunflower oil (smoke point: 450°F)
• Canola oil
• Corn oil (smoke point: 450°F)
• Cottonseed oil
• Vegetable oil
• Sesame seed oil (smoke point: 410°F)
• Grapeseed oil (smoke point: 445°F)
• Olive oil (smoke point: 410°F)

When deep-frying a chicken, the ideal temperature for the oil is between 375°F and 400°F. This temperature range ensures that the chicken cooks evenly and achieves a crispy exterior. If the temperature is too low, the chicken may absorb excess oil, resulting in a greasy texture. Therefore, it is important to preheat the turkey fryer for at least 30 minutes before adding the chicken and to use a thermometer to monitor the temperature, adjusting the heat as needed.

It is also crucial to avoid overcrowding the fryer, as this can lower the temperature and affect the cooking process. The amount of oil used will depend on the size of the chicken and the fryer, but a general rule of thumb is to use 3-4 gallons of oil for a 12-14 pound chicken.

Chicken preparation and coating

Chicken Preparation:

Start by cutting a four-pound whole chicken into pieces, or purchase four pounds of your preferred combination of breasts, drumsticks, wings, legs, and/or thighs. Removing the skin from the chicken pieces is optional but recommended, especially for larger pieces like thighs and drumsticks, as it can affect the texture and crispiness of the final product.

Buttermilk Marinade:

Submerge the chicken pieces in a buttermilk marinade. Buttermilk is slightly acidic, which helps tenderize the chicken and make it juicier without making it too tough. It also ensures that the flour mixture adheres well to the chicken. You can add eggs to the buttermilk to further enhance the adhesion of the coating. Additionally, you can spice up your buttermilk marinade with seasonings like paprika, garlic powder, onion powder, black pepper, ground ginger, and poultry seasoning. Allow the chicken to sit in the buttermilk marinade for at least 8 hours or overnight in the refrigerator.

Coating the Chicken:

For the coating, you'll need all-purpose flour, baking powder, and seasonings. Combine the flour, baking powder, and seasonings in a large bowl or resealable plastic bag. The seasonings can include paprika, salt, pepper, ground mustard, dried thyme, ground ginger, and dried oregano. You can adjust the amounts of these seasonings to your taste preferences.

Take the marinated chicken pieces and dip them in the buttermilk again, ensuring they are completely coated. Then, place them in the bag with the flour mixture and shake well to coat evenly. Transfer the coated chicken to a baking sheet or tray and let it sit, uncovered, until the flour coating turns into a paste-like consistency. This step is crucial for achieving the desired crispiness.

Frying the Chicken:

For frying, use a skillet or pot, and fill it about halfway with vegetable oil. Heat the oil to 350°F before carefully placing the chicken pieces in the hot oil. Fry the chicken in batches to avoid overcrowding the skillet, which can result in a soggy and greasy crust.

For juicy and flavourful chicken, employ a two-step frying process. First, fry the chicken at a very high temperature until browned on both sides. Then, reduce the heat, cover the skillet, and cook for about 30 minutes. Finally, uncover the skillet, increase the heat again, and fry until the chicken is extra crispy.

Drain the fried chicken on paper towels to absorb excess oil, and keep the cooked chicken warm in the oven while you prepare the remaining batches.

Your chicken is now ready to be served! Enjoy the juicy and tender meat with a delightfully crispy coating.

Frying methods

Frying chicken in a turkey fryer is a great way to cook a large amount of chicken at once. It is also a good option if you are looking for a juicy chicken with a crispy crust. Here are the steps to frying chicken in a turkey fryer:

Preparation

Before frying the chicken, it is important to prepare the chicken and the fryer. Choose a fresh chicken that has not been frozen, as frozen chickens will not cook as evenly. The ideal weight for the chicken is between 10 and 12 pounds, as this will ensure that the chicken cooks evenly and fits well in the fryer basket.

Brining the chicken is an important step as it helps to make the meat more moist and flavourful. To brine a chicken, soak it in a saltwater solution for several hours or overnight. You can also add other ingredients to the brine, such as sugar, garlic powder, onion powder, and dried herbs.

After brining, dry the chicken thoroughly with paper towels or a hairdryer. This step will help prevent the chicken from sticking to the fryer basket.

Filling the Fryer with Oil

Use a high-quality frying oil with a high smoke point, such as peanut oil or canola oil. Do not use olive oil or butter, as these will smoke at high temperatures. Fill the fryer with oil to a depth of about 3 inches, or enough to cover the chicken halfway.

Preheating the Oil

Preheat the oil to 350 degrees Fahrenheit. This step is crucial, as it ensures that the chicken cooks evenly and prevents it from becoming overcooked. Allow the oil to heat for at least 15 minutes before adding the chicken.

Frying the Chicken

Carefully place the chicken in the fryer basket, ensuring that the fryer is not overcrowded. Lower the basket into the oil and fry the chicken for 15-20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Use a meat thermometer to check the temperature in the thickest part of the thigh.

Removing the Chicken from the Fryer

Once the chicken is cooked, carefully remove the fryer basket from the oil and transfer the chicken to a platter or baking sheet lined with paper towels. Allow the chicken to rest for a few minutes before serving.

Caring for the Fryer

After frying the chicken, clean the fryer by pouring hot water and dish soap into it and scrubbing with a brush. Rinse the fryer thoroughly and store it in a dry, well-ventilated area.

Tips for Frying Chicken in a Turkey Fryer:

• Use a good-quality oil with a high smoke point.
• Preheat the oil to the correct temperature before adding the chicken.
• Season the chicken generously before frying.
• Don't overcrowd the fryer basket.
• Cook the chicken for the recommended time.
• Let the chicken rest for a few minutes before serving.

Alternative Frying Methods:

If you don't have access to a turkey fryer, there are other methods you can use to fry chicken:

• Deep-Fry Method: Use a deep fryer to cook dark meat for 15-17 minutes or until golden brown. Chicken breasts cook faster, typically taking about 10-12 minutes.
• Pan-Fry Method: Heat 1/2 inch of oil in a skillet over medium-high heat. Cook the chicken skin side down for about 10 minutes or until golden brown. Then, turn and cook for another 15 minutes or until the chicken is golden brown.

Safety Precautions:

Deep-frying a turkey can be dangerous, so it is important to take the following precautions:

• Keep children and pets away from the frying setup.
• Read and follow the manufacturer's instructions and warnings for your deep fryer.
• Never use an outdoor frying setup indoors or an indoor fryer outdoors.
• Plan to be outside in the cold for a couple of hours, as responsible turkey fryers do not leave the setup unattended.
• Do not drink and fry.
• Always dry the turkey thoroughly inside and out to guard against oil flares.
• Turn off the burner when lowering the turkey into the oil to prevent flare-ups.
• Have a fire extinguisher nearby that is rated for grease fires.

By following these steps and safety precautions, you can safely fry chicken in a turkey fryer and enjoy a delicious, juicy, and crispy meal.

Safety and cleanup

Safety should be a top priority when using a turkey fryer for chicken. Here are some essential safety precautions to follow:

Safety Precautions:

• Always place the fryer on a level surface and avoid moving it once it's in use.
• Keep a safe distance from structures, and never use a turkey fryer on a wooden deck, in a garage, or under any structure that can catch fire.
• Be cautious of the weather and avoid operating the fryer in the rain or snow to prevent steam and splattering of hot oil.
• Ensure there is enough space between the burner and the tank—approximately 2 feet.
• Carefully follow the manufacturer's instructions to avoid overfilling with cooking oil. Overfilling can lead to oil spillage and increase the risk of fire.
• Never leave the fryer unattended. Always have someone watching it to prevent accidents and respond quickly if something goes wrong.
• Avoid deep-frying frozen chicken. Ice or water mixing with hot oil can cause flare-ups and splattering. Make sure the chicken is completely thawed and dry before placing it in the fryer.
• Wear protective gear, including goggles to shield your eyes and oven mitts to protect your hands and arms from hot oil.
• Keep children and pets away from the fryer at all times.

Cleanup:

After frying, turn off the burner and carefully remove the pot from the heat source. Place it on a level surface, cover it, and let the oil cool overnight before disposing of it. Remember to keep the pot covered while the oil cools to prevent any accidents.

Additionally, consider using an oil-less or air fryer as an alternative. These appliances use infrared heat instead of oil to cook the chicken, reducing the risk of fire and making cleanup easier.

Frequently asked questions