Emilie Meyer
Deep-fried chicken is a popular dish that can be made in several ways, depending on your preferences and equipment. The basic process involves coating chicken pieces in a mixture of flour and spices, then frying them in hot oil until they're golden brown and cooked through. The type of oil, frying temperature, and cooking time can vary, but it's important to monitor the chicken closely to avoid overcooking or burning. Here's a step-by-step guide to achieving crispy, juicy deep-fried chicken.
How do you cook chicken in a deep fryer?
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F-375°F (180°C) |
| Oil type | Peanut oil, neutral frying oil, vegetable oil, lard, soybean oil, or Crisco |
| Chicken coating | Flour, cornstarch, buttermilk, eggs, spices |
| Chicken type | Drumsticks, whole chicken, chicken pieces |
| Frying time | 7-8 minutes per side, 12-15 minutes total, or until golden brown |
| Frying technique | Fry in batches, avoid overcrowding the fryer, turn every few minutes |
| Drain method | Paper towels, wire rack, or rack |
| Serving size | 5 ounces of cooked chicken |
| Nutrition | 543 calories, 33g fat, 798mg sodium, 41g protein |
| Reheating | Reheat in a 350°F oven for 15 minutes, then increase to 400°F to crisp the skin |
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What You'll Learn
Oil temperature
The ideal temperature for frying chicken is between 350°F and 375°F (180°C). If you are using a Dutch oven or cast-iron skillet, preheat the oil to 300°F to 325°F instead. You can use a meat thermometer to check that the chicken is cooked through. The internal temperature of the chicken should be 165°F.
If you are new to frying, it can be challenging to maintain the correct temperature. An electric deep fryer can be helpful in this case, as it automatically maintains the temperature. Alternatively, you can use a separate deep-fat thermometer to monitor the temperature of the oil.
If the chicken is browning too quickly, it means the oil is too hot. You may need to turn down the heat, especially if you are using a cast-iron pan, as it retains heat well and can easily get too hot.
Some recipes suggest frying at a lower temperature first (around 275°F) and then increasing the heat to 350°F-375°F for a crispier texture. This allows more moisture to escape from the skin.
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Marinating the chicken
Choosing a Marinade
The most commonly used marinade for fried chicken is buttermilk. The acid in buttermilk helps break down the proteins in the chicken, resulting in tender and juicy meat. You can make your own buttermilk by mixing regular milk with vinegar or lemon juice. Let the mixture sit for 5-10 minutes, and you'll have a DIY buttermilk marinade ready to go.
You can also get creative and experiment with other types of marinades. Some alternatives to buttermilk include milk acidified with lemon juice or yogurt. These options will also help tenderize the chicken and add flavour.
Preparing the Chicken for Marinating
Before adding the chicken to the marinade, it's essential to prepare the meat properly. Start by washing the chicken pieces thoroughly. Then, place the chicken in a large bowl or container. If you're using a bowl, make sure it's deep enough to prevent the marinade from spilling over.
Adding Spices and Seasonings
To enhance the flavour of your fried chicken, you can add various spices and seasonings directly to the marinade. Some popular options include garlic powder, onion powder, paprika, salt, and pepper. You can also get creative and experiment with other spices like thyme, basil, oregano, or celery salt.
Sprinkle the spices generously over the chicken pieces, ensuring each piece is well-coated. You can also add other liquids like hot sauce to the marinade to give your chicken an extra kick.
Combining the Chicken and Marinade
Once you've prepared the marinade and added your desired spices, it's time to combine the chicken and marinade. Place the chicken pieces in the marinade, ensuring that they are fully submerged. You can use a large spoon or spatula to gently move the chicken around, making sure each piece is thoroughly coated.
Cover the container or bowl with plastic wrap or a lid, and then place it in the refrigerator. It's important to keep the chicken chilled during the marination process to prevent bacteria growth and maintain food safety.
Marination Time
The length of time you should leave the chicken in the marinade depends on your preference and the type of marinade used. For buttermilk, it's recommended not to exceed 48 hours, as the acid can make the meat mushy if left too long. However, a minimum of two hours is generally recommended to allow the flavours to penetrate the meat properly.
For best results, aim for somewhere in the middle, like 12-24 hours. The longer the chicken sits in the marinade, the more tender it will become and the more intense the flavours will be.
Final Steps
Once the marination time is complete, remove the chicken from the refrigerator and let it sit at room temperature for a brief period before cooking. This step helps the chicken cook more evenly.
After that, you can proceed with coating the chicken in flour or batter and then deep frying it according to your preferred recipe.
Remember, marinating the chicken is a crucial step in achieving delicious fried chicken, so take your time and experiment with different techniques and flavour combinations.
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Coating the chicken
Firstly, prepare the chicken by cutting it into pieces or buying pre-cut chicken pieces. You can use a whole chicken, or opt for specific parts such as drumsticks or breasts.
Next, prepare the coating mixture. A standard option is to use a flour-based coating. Combine flour with seasonings such as paprika, garlic salt, garlic powder, onion powder, poultry seasoning, salt, and pepper. You can also add cornstarch to the mixture, which helps the chicken get crispier. Place the flour mixture in a large plastic bag or a shallow dish. If you prefer a batter, you can combine eggs, water, and flour, along with seasonings, and dip the chicken pieces into the batter.
Now, it's time to coat the chicken. If using a flour mixture, dip the chicken pieces into buttermilk first. This helps the flour adhere better and ensures a moist and juicy end result. You can also marinate the chicken in buttermilk for a few hours or overnight for extra tenderness. After dipping the chicken in buttermilk, place it in the bag with the flour mixture and shake to coat well. Alternatively, if you're using a batter, dip the chicken pieces directly into the batter, ensuring they are well coated.
Once coated, place the chicken pieces on a tray or cookie sheet. Cover them with a dish towel or wax paper and let them sit until the coating reaches a paste-like consistency. This step is crucial, as it ensures a crispy exterior and juicy interior.
Finally, carefully lower the chicken pieces into the preheated oil in your deep fryer. Fry in batches to avoid overcrowding, and cook until golden brown and cooked through.
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Frying the chicken
Prepare the Chicken
Firstly, prepare the chicken by cutting it into pieces or buying pre-cut portions. The size and thickness of the pieces will impact the cooking time, so try to keep them relatively uniform.
Marinate the Chicken
Some recipes suggest marinating the chicken in buttermilk, which helps tenderise the meat and keep it moist. You can also add other ingredients to the buttermilk, such as hot sauce or lemon juice. Marinate the chicken for at least a couple of hours, but preferably overnight, in the refrigerator.
Prepare the Breading
In a large bowl or plastic bag, combine flour with seasonings like paprika, garlic salt, pepper, and poultry seasoning. You can also add cornstarch to the mixture to help the chicken get crispier. If you prefer a batter, combine the flour with eggs and water, and add the seasonings to this mixture.
Coat the Chicken
Dip the chicken pieces in the buttermilk (if using), then place them in the flour mixture. Ensure each piece is well coated. Leave the coated chicken to sit for about 10 minutes, or until the flour mixture reaches a paste-like consistency, which is key to a crispy exterior.
Heat the Oil
Fill your deep fryer with oil, such as peanut oil or a neutral frying oil. Heat the oil to around 350-375°F (180°C). You can use a meat thermometer to monitor the temperature.
Fry the Chicken
Carefully lower the chicken pieces into the hot oil, one at a time, using tongs to avoid splashing. Fry the chicken in batches to avoid overcrowding, which can affect the temperature and cooking time. Cook until the chicken is golden brown, turning the pieces every few minutes to ensure even cooking. The cooking time will depend on the size and type of chicken pieces, but it typically takes 7-8 minutes per side, or around 12-15 minutes in total.
Drain and Serve
Once the chicken is cooked, remove it from the fryer and drain it on a paper towel-lined plate or wire rack. Sprinkle a little salt on top, if desired. Allow the chicken to cool before serving to prevent burning mouths!
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Storing the chicken
Fried chicken can be time-consuming to make, so it's often prepared in large batches. There are several ways to store fried chicken, but the two main options are the refrigerator and the freezer. It's important to note that chicken should not be left at room temperature for more than 30-60 minutes. It takes time for the chicken to cool completely before it reaches room temperature, so there's no need to rush to store it immediately after cooking.
Before storing, the chicken should be allowed to cool to prevent bacteria growth and to maintain the integrity of the breading. To speed up the cooling process, place the chicken on a drying rack with a fan, which will help prevent the chicken from sitting in its own juices.
Once the chicken is cool, wrap each piece individually in heavy-duty foil or a reusable food wrap, then place it in a freezer bag. If you plan to use the stored chicken for a full meal, it's best to freeze it. Frozen chicken can be stored for up to four days and reheated in the microwave or oven.
If you're storing leftovers for a few days, place the wrapped chicken in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate it. To reheat, use an oven set to 350°F for about 15 minutes, then increase the temperature to 400°F to crisp the skin. Alternatively, use an air fryer, spraying each side of the chicken with cooking spray, and cook, turning every three minutes until the internal temperature reaches 165°F.
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Frequently asked questions
Heat the oil to 350°F (or 180°C) in a deep fryer.
Fry the chicken for 12 to 15 minutes, or until it is golden brown and cooked through.
The chicken is done when it reaches an internal temperature of 165°F (or 74°C).
Dip the chicken in buttermilk, then coat with seasoned flour. Leave until the flour becomes paste-like.
You can use peanut oil or a neutral frying oil, such as vegetable oil.
