Ella Walter
Cooking a whole fryer chicken is a quick and easy way to get delicious, juicy meat with a crispy skin. There are a few different ways to cook a whole chicken, including in an air fryer, deep fryer, or oven. The cooking time will depend on the method and the size of the chicken, but generally, a whole chicken will take around 45 minutes to an hour to cook.
| Characteristics | Values |
|---|---|
| Chicken parts | Breasts, drumsticks, thighs, and wings |
| Chicken type | Skin-on, bone-in |
| Oil type | Vegetable oil, canola oil, or peanut oil |
| Oil temperature | 350ºF to 375°F |
| Oil quantity | 1½ inches of oil or about 5 liters |
| Chicken coating | Buttermilk, flour, cornstarch, or breadcrumbs |
| Chicken marination time | 2 to 4 hours or up to 48 hours |
| Cooking time | 12 to 15 minutes or 7 to 8 minutes per side |
| Cooking temperature | 165ºF |
| Reheating temperature | 350ºF, then 400ºF |
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Oil temperature and type
The type of oil you use for frying chicken is important. It should have a high smoke point, meaning it can be heated to a high temperature without burning. Good options include vegetable oil, canola oil, or peanut oil. You should avoid olive oil or butter, as these have lower smoke points.
When frying chicken, it is best to use a lot of oil—about 5 litres—to ensure the chicken is fully submerged. Heat the oil to a temperature of between 180°C (350°F) and 375°F. You can use a deep-fry thermometer to test the oil temperature.
Once the oil is hot, carefully add the chicken to the pot, being careful not to overcrowd the pan. The oil temperature will drop when you add the chicken, so you may need to adjust the heat to maintain the correct temperature. Fry the chicken for 12 to 15 minutes, or until the coating is golden and the juices run clear. This should take about seven to eight minutes per side.
If you are using an air fryer, preheat the unit to 350°, spray each side of the chicken with cooking spray, and cook, flipping every three minutes until each piece reaches an internal temperature of 165°.
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Chicken preparation
Firstly, decide whether you want to use a whole chicken and cut it into pieces yourself (breasts, drumsticks, thighs, and wings), or simply buy a package of your favourite parts. If you're a dark-meat lover, opt for drumsticks and thighs; if you prefer white meat, go for breasts. It's worth noting that breasts take slightly longer to cook.
Next, prepare your coating. Many recipes recommend a buttermilk bath to get the chicken juicy, but regular milk or eggs can also be used. In a large bowl, combine buttermilk, coarse salt, and sugar. Cut chicken breasts in half crosswise, then add the chicken pieces to the mixture. Chill for 2 to 4 hours. Drain and discard the buttermilk mixture, then pat the chicken dry with paper towels.
Now, it's time to prepare the flour mixture. Place the flour in a large plastic bag (the amount of flour you use will depend on the amount of chicken you are cooking). Season the flour with paprika, salt, and pepper to taste. You can also add garlic salt and poultry seasoning. Seal the bag and shake to coat the chicken well. Place the coated chicken on a tray and cover with a clean dish towel or waxed paper. Leave it to sit until the flour has a paste-like consistency.
If you want to use batter instead of a flour coating, combine flour with spices, and add cornstarch or baking powder to the mix. This will help the flour adhere to the chicken so it won't fall off after cooking.
For an alternative, healthier option, you can use an air fryer. Preheat the unit to 350°, spray each side of the chicken with cooking spray, and cook, flipping every three minutes until each piece reaches an internal temperature of 165°.
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Cooking time
The cooking time for fried chicken depends on the method and equipment used, as well as the size and cut of the chicken.
Skillet/Pan-Frying
If you're using a skillet or pan, the cooking time will depend on the size of your skillet and the number of chicken pieces you're cooking. First, brown the chicken on both sides in hot oil, which should take around 2 to 3 minutes per side. Then, reduce the heat to medium-low, cover the skillet, and cook for about 25 to 30 minutes. Finally, remove the cover, increase the heat again, and cook for an additional 5 to 10 minutes, or until the chicken is extra crispy.
Deep-Frying
Deep-frying chicken in a Dutch oven or deep-fat fryer typically takes around 12 to 15 minutes at 350°F (180°C). However, the time can vary depending on the size and thickness of the chicken pieces. The chicken is fully cooked when the thickest part of the meat reaches an internal temperature of 165°F (74°C).
Air-Frying
When using an air fryer, it is recommended to cook the chicken for about 3 minutes per side, flipping it every 3 minutes, until it reaches an internal temperature of 165°F (74°C).
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Crispy skin
To achieve crispy skin when cooking fried chicken, there are several techniques you can use. Firstly, consider using a combination of flour and cornstarch for the coating. While traditional recipes use flour, cornstarch can enhance crispness. You can replace up to a quarter of the flour with cornstarch or use a half-and-half mixture.
Another key factor is the consistency of the coating. Allow the flour and buttermilk mixture to reach a paste-like consistency before frying. This will ensure a crispy exterior and juicy interior. Additionally, ensure that you don't overcrowd the pan or skillet, as this can lower the oil temperature and impact the crispness of the chicken skin. Fry the chicken in batches to avoid this issue.
When frying, heat the oil to around 350°F to 375°F in a deep-fat fryer, skillet, or Dutch oven. You can use a combination of shortening, lard, or oil, choosing options with a high smoke point such as vegetable, canola, or peanut oil. Avoid olive oil or butter due to their lower smoke points. Fry the chicken pieces for about seven to eight minutes on each side, or until the skin is golden brown and the juices run clear.
If you're using an air fryer, preheat the unit to 350°F. Spray each side of the chicken with cooking spray and cook, flipping the chicken every three minutes, until an internal temperature of 165°F is reached. For crispy chicken skin chips, set the air fryer to 400°F and cook for about 12 minutes, flipping the skins halfway through.
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Juicy meat
Frying a whole chicken or chicken pieces can be intimidating, but it's a fairly straightforward process that yields juicy, tender meat with a crispy exterior. Here are some tips to achieve that juicy meat:
Brining:
Brining the chicken in buttermilk is a crucial step to achieving juicy fried chicken. Buttermilk contains lactic acid, which helps tenderize the meat and enhances its ability to retain moisture during cooking. It also serves as a flavour base, infusing the chicken with a tangy taste. For optimal results, brine the chicken for at least four hours, but brining overnight is ideal for maximum juiciness and flavour. You can make your own buttermilk by mixing two cups of milk with two tablespoons of lemon juice or white vinegar.
Seasoning:
A well-seasoned chicken not only adds flavour but also helps to create a juicy end product. Season the chicken generously with a blend of spices such as garlic, onion, pepper, smoked paprika, celery salt, ground mustard, and dried herbs like thyme, basil, and oregano. These spices will permeate the meat, ensuring that every bite is packed with flavour.
Cooking Method:
When frying chicken, it's essential to use a suitable cooking vessel and oil. A deep fryer, Dutch oven, or heavy-bottomed pot can be used, filled with peanut oil or another neutral frying oil. Preheat the oil to 350°F, carefully add the chicken pieces, and fry until golden brown, turning occasionally. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of each piece. Depending on the size and type of meat, this process can take 8-15 minutes.
Resting:
Allowing the chicken to rest after frying is crucial to retaining moisture and juiciness. Place the fried chicken on a wire rack set over a baking sheet in a warm oven (around 200°F) to keep it warm and prevent sogginess. This technique helps the juices redistribute throughout the meat, ensuring a juicy bite every time.
Reheating:
Fried chicken is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to four days. To reheat, preheat the oven to 375°F and place the chicken on a wire rack over a baking sheet. Heat for 10-15 minutes, flipping halfway through, to retain the crispy crust and juicy meat.
By following these steps and paying attention to the cooking process, you'll be able to enjoy juicy, tender fried chicken with a crispy exterior that rivals any restaurant or fast-food offering.
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Frequently asked questions
It takes about 10 to 14 minutes to cook chicken breasts in an air fryer. A whole chicken weighing 3-4 lbs will take about an hour.
Small batches of chicken pieces will take 6 to 8 minutes in a deep fryer heated to 375°F (190°C).
A 3-pound whole chicken will take a little over an hour to cook in an oven preheated to 350°F. If you prefer crispier skin, you can roast the chicken at 425°F for 50 to 60 minutes.
You can use an instant-read thermometer to check if your chicken is cooked. The internal temperature should be a minimum of 165°F (74°C).
