Tiffany Haney
Cooking chicken in an oilless fryer is a great option for a juicy, tender, and flavourful meal without the grease. The Big Easy Oil-Less Fryer is a popular choice for this method, with many recipes available online. The cooking time varies depending on the size of the chicken and weather conditions, but it generally takes around 2 to 2.5 hours to cook a whole chicken. The chicken is done when it reaches an internal temperature of 165°F in the breasts and 175°F in the thighs.
Cooking a Chicken in an Oilless Fryer
| Characteristics | Values |
|---|---|
| Cook Time | 1 hour and 10 minutes |
| Internal Temperature | 165°F |
| Temperature Check | After 40-50 minutes |
| Rest Time | 15 minutes |
| Chicken Weight | 4 pounds |
| Chicken Parts | Whole chicken, breasts, drumsticks, thighs, wings |
| Chicken Preparation | Dry brine, inject with herb and honey wine mixture |
| Seasoning | Salt, baking powder, Everglades Fish and Chicken seasoning |
| Oil-less Fryer Type | Char-Broil Big Easy, The Big Easy® Oil-Less Turkey Fryer |
| Cooker Settings | Gas knob fully open, temperature set to High |
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What You'll Learn
Injecting the chicken with a herb and honey wine mixture
To cook a chicken in an oilless fryer, you should first dry brine the chicken for moisture. Then, inject it with a herb and honey wine mixture for flavor and moisture. Finally, cook the chicken in the oilless fryer.
The injection mixture can be made by melting butter in a pan over medium-high heat. Add wine and stir well. Mix in the dry ingredients and simmer for about 15 minutes. Remove the mixture from the heat and strain it to prevent the herbs from clogging your injection needle. While the mixture is cooling, season the chicken with chicken seasoning.
The chicken should be injected at a 45-degree angle about every inch to two inches. Be sure to inject the breasts, as the legs are optional since dark meat tends to stay juicier during the cook.
Cooking the chicken in the oilless fryer
Place the chicken in the oilless fryer basket with the breast side up. Do not use the lid. The cook time will vary depending on your specific cooker and the outside air temperature. It is recommended to take a temperature check at 40 to 50 minutes to gauge the remaining cooking time. Cook the chicken until it reaches an internal temperature of 165 degrees F.
Remove the chicken from the oilless fryer and let it rest for 15 minutes. Use caution when handling the chicken and the basket as they will be very hot.
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Dry brining the chicken
Dry brining is a simple process that can greatly improve the taste of your chicken. It involves rubbing chicken (or any meat) with salt (and sometimes spices and other aromatics) and letting it sit before cooking. This technique is much less messy than wet brining and helps to keep the exterior of the chicken dry, facilitating better browning.
To dry brine a chicken, start by patting it dry and placing it on a paper towel-lined dish. Then, salt both sides generously. As a general rule, the higher the ratio of meat to surface area, the more salt you should use. For example, if you are roasting a whole bird, be generous with the salt and season every crack and under the wings and legs. On the other hand, if you are preparing chicken wings, use a little less salt. It is recommended to use about 3/4 teaspoon of coarse or kosher salt per pound of chicken. You can also add baking powder to the brine, which will help to crisp the skin when cooked. The ratio of salt to baking powder should be about 3:1.
Once the chicken is salted, place it in the refrigerator, uncovered, for at least an hour or up to about 12 hours. If you are brining overnight, it is best to use a loose tent of foil or parchment. Keep in mind that it is not recommended to dry brine for much longer than 24 hours for anything smaller than a turkey, as you only want to draw moisture from the skin and not the actual meat.
After brining, you can cook the chicken in the oilless fryer according to the manufacturer's instructions. For the Char-Broil Big Easy Oil-Less Fryer, this involves starting the fryer with the gas knob fully open and injecting the chicken with a flavourful mixture at a 45-degree angle, about every inch to two inches. Be sure to inject the breasts, as the legs are optional since dark meat tends to stay juicier during cooking. Then, place the chicken in the basket with the breast side up and cook until it reaches an internal temperature of 165 degrees Fahrenheit. The cook time will vary depending on your cooker and the outside air temperature, but it typically takes around 1 hour and 10 minutes. It is recommended to take a temperature check at 40 to 50 minutes to gauge the remaining cook time. Finally, remove the chicken from the fryer and let it rest for 15 minutes before handling it with caution, as it will be very hot.
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Cooking time and temperature
The cooking time and temperature for a chicken in an oilless fryer depend on the type of oilless fryer you are using, the outside air temperature, and the size of the chicken.
If you are using the Char-Broil Big Easy Oil-Less Fryer, the fryer only has one heat setting: "On". All recipes for this fryer are based on operating the fryer at full power. It takes about an hour to cook a chicken in this fryer, but you should check the internal temperature of the chicken after 40-50 minutes to get an idea of the remaining cooking time. The chicken is done when it reaches an internal temperature of 165 °F.
If you are using the Char-Broil Smoker-Roaster Grill, you should cook with the lid open and the temperature set to "High". You will likely need to adjust the cooking time. It is recommended that you check the temperature after 15 minutes per pound or even earlier.
If you are using a different type of oilless fryer, refer to the product instructions to determine the appropriate cooking time and temperature.
It is important to note that the cooking time and temperature can also be affected by factors such as the size of the chicken and the outside air temperature. For example, larger chickens will take longer to cook, and cooking in cold weather conditions may require a longer cooking time.
Additionally, the cooking time can be influenced by the cooking method and the desired level of crispness. For example, placing the chicken on a beer can stand or leaning it against the sides of the rack can result in a more uniformly crispy chicken, but may require a longer cooking time.
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Using a Char-Broil Big Easy Oil-Less Fryer
The Char-Broil Big Easy Oil-Less Fryer is a propane-powered air fryer that can cook a variety of meats, including chicken, turkey, beef, and pork. It is known for producing juicy and flavourful results, with crispy skin, and is especially popular for cooking Thanksgiving turkeys.
To cook a chicken in the Char-Broil Big Easy, first, prepare a brine of 1 quart of water, salt, red pepper flakes, and garlic. You can also add brown sugar to your brine for a rotisserie-style chicken, but this may cause the chicken to darken or char in places. After brining, rinse the chicken and pat it dry with paper towels. Apply compound butter under and on top of the chicken skin, and season with salt and pepper.
Next, prepare the fryer by coating the wire frame of the cooking basket with oil to minimise sticking. Place the chicken in the basket and insert a meat thermometer into the thickest part of the breast, ensuring the tip does not touch the bone. Lower the basket into the cooking chamber and cover with the wire mesh lid.
Cooking time will vary based on weather conditions and the size of your chicken, but it typically takes around 2 to 2.5 hours to reach the desired internal temperature of 165°F in the breasts and 175°F in the thighs. To achieve crispy skin, use the lid during the first or last 15 minutes of cooking to reflect infrared heat back into the cooking chamber.
Once the chicken is cooked, remove the basket from the cooking chamber and let the chicken rest for 10 minutes before slicing and serving.
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Chicken preparation
To cook a chicken in an oilless fryer, you'll first need to prepare the chicken. Here's a step-by-step guide on how to do this:
Start by removing any innards from the chicken and giving it a rinse. Next, dry brine the chicken to keep it moist and juicy during cooking. To make the brine, mix kosher salt and baking powder in a ratio of about 3:1. The salt will brine the chicken, while the baking powder will help to crisp the skin. You can also season the chicken with a rub of your choice at this point. A simple option is to use a mixture of paprika, salt, and pepper, but you can also experiment with other spices like garlic powder, rosemary, sage, or red pepper.
Once the chicken is brined and seasoned, it's time to inject it with a flavourful liquid. A popular option is to use a mixture of herb, honey, and wine (specifically mead). This will add flavour and help keep the chicken juicy. Be sure to inject the breasts, and you can optionally inject the legs as well, though dark meat tends to stay juicier during cooking.
Now, your chicken is ready to be cooked in the oilless fryer. Place the chicken in the fryer basket with the breast side up, and do not use the lid. The cooking time will vary depending on your specific cooker and the outside air temperature, but it will likely take around an hour or so. It's a good idea to check the temperature of the chicken after 40 to 50 minutes to get an idea of the remaining cooking time. You're aiming for an internal temperature of 160-165°F.
Once the chicken has reached the desired internal temperature, remove it from the fryer and let it rest for 15 to 20 minutes. During this time, the internal temperature will continue to rise, ensuring the chicken is cooked through. Finally, carve and serve your juicy, tender, and flavourful oilless-fried chicken!
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Frequently asked questions
The cooking time will vary depending on the size of the chicken and the outside air temperature. As a rule of thumb, it takes around 10-20 minutes per pound to cook chicken in an oilless fryer.
You can cook chicken in an oilless fryer at 375 to 400 degrees Fahrenheit.
Chicken is considered cooked at an internal temperature of 165 degrees Fahrenheit.
Yes, brining chicken before cooking it in an oilless fryer can help keep it moist and juicy. You can use a wet brine (saltwater solution) or a dry brine (sprinkling the meat with salt).
No, it is not recommended to cook frozen chicken in an oilless fryer. The chicken should be thawed and brought to room temperature before cooking.
