Mastering Deep-Fried Chicken: A Tasty, Crispy Guide

Making fried chicken in a deep fryer is a great way to ensure your chicken is extra crispy. Here are the steps to make delicious fried chicken in a deep fryer:

First, prepare the chicken by cutting it into pieces and seasoning it with salt and spices like garlic powder, onion powder, paprika, and pepper. Then, dip the chicken pieces in a wet mixture like buttermilk, egg, or milk, and let it marinate for at least a couple of hours, or ideally, overnight.

Next, prepare the dry mixture by combining flour, cornstarch, and more spices in a separate bowl. Take the chicken pieces out of the wet mixture, letting the excess drip off, and then coat them in the dry mixture. Let the chicken sit for a few minutes until the coating starts to look pasty.

Now, it's time to fry! Fill up your deep fryer with a neutral oil like peanut, canola, or vegetable oil, and preheat it to around 325-350°F. Carefully add a few pieces of chicken to the fryer, being careful not to overcrowd it. Fry the chicken in batches until it is golden brown and the internal temperature reaches 165°F. This should take around 7-8 minutes per side, or 8-14 minutes in total, depending on the size of the chicken pieces.

Once the chicken is done, place it on a paper towel-lined tray and sprinkle with a little salt. Enjoy your delicious, crispy fried chicken!

Preparing the chicken

Firstly, gather your chicken. You can use a whole chicken cut into pieces, or opt for specific parts such as breasts, drumsticks, wings, legs, and thighs. The choice is yours, but having a variety of white and dark meat is always a good option.

Now, it's time to brine or marinate your chicken. This step is optional but highly recommended, as it adds flavour and tenderness to the meat. You can use a simple brine of water, salt, garlic, black peppercorns, and bay leaves. Pierce the chicken with a knife, then submerge it in the brine for 2-3 hours or overnight for the best results. If you want to add more flavour, you can also marinate the chicken with your favourite spices before proceeding to the next step.

Once your chicken is nicely brined or marinated, it's time to prepare the coating. In a large mixing bowl, combine all-purpose flour, cornstarch (if you want that extra crispiness) , salt, pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk these ingredients together until they are well combined. You can adjust the spices according to your taste preferences.

Now, you'll create a wet batter for the chicken to be dipped in. Take a separate bowl and combine cold water with some of your seasoning mix, stirring until smooth. This batter will help the flour coating stick to the chicken.

Take your chicken pieces and dip them in the wet batter, letting any excess drip off. Then, it's time for dredging! Dredge the chicken pieces in the flour mixture, making sure they are completely coated. Shake off any excess flour and let the chicken rest on a baking sheet for a few minutes. This resting period allows the coating to become paste-like, which is crucial for achieving that juicy and crispy texture.

At this point, your chicken is almost ready for the fryer! Before frying, you can let the chicken sit uncovered in the refrigerator for a while, as this helps the flour coating adhere better. This step is entirely optional, but it can enhance the crispiness of your final product.

Making the batter

Dry Ingredients:

Firstly, you will need to gather your dry ingredients. The exact measurements may vary depending on your personal preference and the size of your chicken, but the standard dry ingredients include:

• All-purpose flour (2 cups or more)
• Cornstarch (1 cup or less)
• Salt (to taste)
• Pepper (to taste)
• Other seasonings (optional)

Mixing the Dry Ingredients:

In a medium-sized bowl, combine the flour, cornstarch, salt, pepper, and any other seasonings you wish to add. Mix these ingredients together until they are completely combined and uniform in colour and texture. You can use a whisk or a fork to mix the ingredients together.

Wet Ingredients:

For the wet ingredients, you will need:

• Buttermilk (2 cups or more)
• Hot sauce (optional)
• Eggs (optional)

Combining Wet and Dry Ingredients:

In a separate bowl, combine the buttermilk and hot sauce (if using). Stir until they are fully mixed. Then, take each piece of chicken and coat it generously in the wet mixture. After coating, let the excess drip off.

Next, take the chicken and coat it in the dry mixture. Ensure that the chicken is well-coated by pressing the mixture onto the surface of the chicken. Shake off any excess flour mixture and set the coated chicken aside.

Resting the Coated Chicken:

Allow the coated chicken to rest for a few minutes. During this time, the flour mixture will start to look pasty as it absorbs the moisture from the wet ingredients. This step is crucial, as it helps the batter stick to the chicken and ensures a crispy texture.

Frying the Chicken:

Once your chicken is coated and rested, you can begin frying. Heat your deep fryer to the recommended temperature, usually around 350°F. Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the fryer. Fry the chicken in batches if needed.

Fry the chicken until it is golden brown and reaches an internal temperature of 165°F. This should take around 7-to-14 minutes, depending on the size and type of chicken piece.

Tips for a Crispier Batter:

For an even crispier batter, you can make a few adjustments:

• Add baking powder to the dry mixture. Baking powder reacts with the oil to create tiny air bubbles, resulting in a crispier coating.
• Pierce the chicken with a knife before coating. This allows the wet mixture to penetrate deeper into the meat, tenderising the flesh.
• Marinate the chicken in the wet mixture for at least 2 hours or overnight for maximum flavour and tenderness.

Frying the chicken

Now that your chicken has been prepared and coated, it's time to fry!

If you're using a deep fryer, fill it up with your choice of oil (peanut, canola, vegetable, or avocado oil are all good options) and preheat to 325°F–350°F. You can also use a cast-iron skillet or a Dutch oven, but be aware that these can be more difficult to control the temperature of, and you may need to turn down the heat to 300°F to prevent the chicken from burning.

Once your oil is hot, carefully place your chicken pieces into the fryer. Don't overcrowd the fryer—fry in batches if necessary. Fry until golden brown, turning the chicken every few minutes to ensure even cooking. Depending on the size of your chicken pieces, this should take around 8–14 minutes for white meat and 12–14 minutes for dark meat. The chicken is done when it reaches an internal temperature of 165°F.

When the chicken is done, remove it from the fryer and place it on a paper towel-lined tray to absorb any excess oil. Sprinkle with a little flaked salt, if desired. Repeat this process until all your chicken is cooked.

You can keep fried chicken warm in an oven set to 200°F while you cook the remaining batches.

Storing the chicken

Firstly, let the chicken cool completely. This will help the coating stay crisp. While the chicken is cooling, get a clean, airtight container and line the bottom and sides with paper towels to soak up any juices from the chicken.

Once the chicken has cooled to room temperature, place it in the container and lay another paper towel on top before sealing. Alternatively, you can store the chicken in a resealable plastic bag. Create a makeshift vacuum seal by folding the bag over itself to remove any excess air. You can also wrap the chicken in a few layers of aluminium foil, ensuring there are no air bubbles or tears in the wrapping.

If you want to freeze fried chicken, place it in an airtight container and store it in the freezer, where it will stay good for up to six months.

Reheating the chicken

Reheating fried chicken in a deep fryer is an excellent way to restore its initial crispiness. Here is a detailed, step-by-step guide on how to do it:

Preparation

Take the fried chicken leftovers out of the fridge and let them come down to room temperature. This usually takes about half an hour. You can use this time to do any other prep work, such as setting the table or making side dishes. It is important to let the chicken reach room temperature because if you put cold chicken into hot oil, it will significantly reduce the temperature of the oil, preventing you from achieving a crispy exterior.

Reheating in the Deep Fryer

Preheat the fat fryer to 375°F (191°C). The ideal oil temperature for frying chicken is between 325°F and 350°F (163°C and 177°C).

Put the chicken pieces in the deep fryer. Be careful not to overcrowd the fryer, as this can cause the oil temperature to drop below 325°F (163°C). Fry the chicken in batches if necessary.

Let the chicken cook until it turns golden brown. Since the chicken is already cooked, it should only take a few minutes to reheat. Avoid overcooking the chicken and making it dry by testing the internal temperature every minute or so. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C).

Tips for Success

• Brush the chicken with olive oil or another type of oil before reheating for an extra crisp.
• Always measure the internal temperature of the chicken with a meat thermometer. Insert the thermometer into the fleshy part, avoiding the bone.
• Store leftovers in an airtight container, such as a Tupperware container, to absorb moisture and keep the chicken crispy.
• Sauce or gravy on top of chicken leftovers can also help improve the texture and taste.

What to Avoid

• Do not leave leftover chicken out at room temperature for too long, as this can lead to bacteria growth and food safety issues.
• Do not reheat fried chicken in the microwave, as it will make the chicken soggy and unappealing.
• Avoid using a toaster oven, as it can heat the chicken unevenly, resulting in a piece of meat that is hot on the outside and cold on the inside.
• Do not sear the chicken in a skillet, as it is difficult to evenly heat the irregularly shaped pieces of fried chicken, and the meat can dry out as its fat leaches into the dry pan.

Frequently asked questions