Frying Chicken: How Long Should You Deep Fry?

Frying chicken in a deep fryer is a great way to get juicy meat and a crispy golden crust. The time it takes to fry chicken in a deep fryer depends on the type of chicken and the desired level of doneness. For example, dark meat chicken thighs will take about 12-18 minutes to reach an internal temperature of 165 °F, while white meat chicken breasts will take about 8-10 minutes to reach the same temperature. It's important to note that the oil temperature should be maintained at around 325°F and the chicken should be fried in batches to avoid overcrowding the fryer, which can result in soggy and greasy chicken.

Oil temperature

The oil temperature is crucial to achieving that perfect, crispy fried chicken. The ideal temperature range for frying chicken is 325°F to 375°F (162°C to 190°C). This temperature ensures the chicken cooks evenly, with a crunchy exterior and moist, tender meat.

When frying chicken, it's important to use an oil with a high smoke point, such as vegetable shortening, lard, peanut oil, canola oil, or safflower oil. These oils can withstand the high temperatures required for frying without smoking or burning.

Before adding the chicken to the oil, ensure the oil has reached the desired temperature. You can use a deep-fry thermometer to monitor the temperature and make adjustments as needed.

Once the oil is hot enough, carefully lower the chicken pieces into the oil, working in batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature, resulting in greasy, undercooked chicken.

During frying, the oil temperature will drop, especially when adding chicken. It's important to maintain the temperature at around 325°F to 350°F. If your fryer doesn't have automatic temperature control, you may need to adjust the heat source to maintain the desired temperature.

For smaller pieces of chicken, such as wings, a lower temperature of 275°F to 300°F may be used initially, followed by a higher temperature of 350°F to 375°F to achieve a crispy finish.

The cooking time will depend on the size of the chicken pieces and the temperature of the oil. For example, chicken thighs typically take 12 to 18 minutes to reach the safe internal temperature of 165°F.

A meat thermometer is a useful tool to ensure your chicken is cooked thoroughly. Insert the thermometer into the thickest part of the meat to check if it has reached 165°F.

By maintaining the correct oil temperature and following these tips, you'll be well on your way to frying chicken like a pro!

Chicken temperature

The temperature of the oil and chicken is crucial when frying chicken. The oil should be hot enough to create a crispy, golden crust while ensuring the chicken is cooked thoroughly. Here are some detailed instructions and tips to help you achieve the perfect chicken temperature when using a deep fryer.

Oil Temperature

The ideal temperature for the oil in your deep fryer will depend on a few factors, including the type of oil used and the size of your chicken pieces. A common temperature range for frying chicken is between 325°F and 375°F (162°C-190°C).

When using a deep fryer, it is important to preheat the oil to the desired temperature before adding the chicken. The oil temperature will drop when you add the chicken, so you may need to adjust the heat to maintain a consistent temperature during cooking. If your deep fryer has a large volume of oil, the temperature drop may not be as significant.

Some recipes suggest heating the oil to 375°F initially and then lowering it to 325°F once the chicken is added. This two-temperature approach helps ensure that the oil remains hot enough during cooking.

It is essential to use a reliable thermometer to monitor the oil temperature and make adjustments as needed. A deep-fry thermometer or a separate deep-fat thermometer can help you keep an eye on the temperature and make necessary adjustments.

Chicken Cooking Temperature

To ensure that your chicken is cooked safely, it is crucial to achieve an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature of the thickest part of the meat. This temperature applies regardless of the type of cut you are frying, be it chicken breasts, thighs, wings, or legs.

For chicken thighs specifically, an internal temperature of 165°F is not only safe but also yields juicy and tender meat.

Cooking Time and Appearance

The cooking time will depend on the size and type of chicken pieces you are frying. Darker meat, such as thighs, typically takes longer to cook than white meat. As a guide, chicken breasts may take 8-10 minutes, while chicken thighs can take 12-18 minutes.

However, it is essential to rely on the internal temperature as the primary indicator of doneness rather than cooking time. The chicken is ready when it reaches the safe internal temperature and has a deep golden-brown colour.

Tips for Maintaining Temperature

To maintain the desired temperature during frying, avoid overcrowding the deep fryer. Fry only a few pieces of chicken at a time, allowing enough space for the oil to circulate and recover its temperature between batches.

Additionally, bring the oil back up to temperature at the end of each batch before starting a new one. This practice helps ensure that each batch of chicken is cooked consistently.

Safety and Storage

Always allow the chicken to cool before storing it. Place the cooked chicken in an airtight container and store it in the refrigerator, where it will stay fresh for up to five days.

When reheating fried chicken, aim for an oven temperature of around 350°F-400°F. This temperature range will help crisp up the skin while heating the chicken through.

In summary, achieving the perfect chicken temperature when deep frying involves monitoring both the oil temperature and the internal temperature of the chicken. By using a thermometer and following the guidelines above, you can ensure that your chicken is cooked safely and has that mouth-watering crispy texture.

Oil type

The type of oil you use for deep-frying chicken is important, as it can affect the flavour and texture of the meat. There are three main considerations when choosing an oil for deep-frying: flavour transfer, smoke point, and the flavour of the oil itself.

Flavour Transfer

You'll want an oil with minimal flavour transfer, so that the taste of the chicken and its seasoning comes through.

Smoke Point

The smoke point is the temperature at which a fat will stop shimmering—a sign that it is hot and ready to be used—and start burning, creating smoke and leading to a situation that’s not so tasty and potentially dangerous. You'll want an oil with a high smoke point for high-heat frying.

Flavour of the Oil

A neutral-flavoured oil is best for deep-frying chicken, as it won't impart any strong flavours of its own.

Best Oils for Deep-Frying Chicken

• Canola oil: With a high smoke point and neutral flavour, canola oil is a versatile option that can also be used for frying fish. It also has high levels of omega-3 and omega-6 fatty acids while being low in saturated fats, making it a healthier option.
• Vegetable shortening: A solid fat that is commonly used for frying chicken, vegetable shortening has a high smoke point, making it ideal for achieving a crispy and golden-brown finish.
• Lard: Lard is a traditional option for Southern-fried chicken recipes. It gives chicken a rich, savoury flavour and an unparalleled crispy crust.
• Peanut oil: Known for its high smoke point and nutty flavour, peanut oil adds a unique taste to fried chicken and prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, it is less popular in commercial kitchens due to its high price point and potential to cause reactions in those with nut allergies.
• Coconut oil: Coconut oil has high levels of lauric acid and healthy fats, and is a healthier option for deep-frying than other oils. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer.
• Vegetable oil: A blend of different plant-derived oils, such as corn oil, soybean oil, and sunflower oil, vegetable oil is cost-effective and has a high smoke point, making it ideal for deep-frying.

Tips for Deep-Frying Chicken

• Pat your chicken with a paper towel before tossing it in breading to ensure a crispy texture.
• Bring your chicken to room temperature before breading and frying to avoid reducing the oil temperature and ending up with an uneven fry.
• Let the chicken rest after frying to allow excess oil to drain away and the crust to get extra crispy.
• Cool your fried chicken on a wire rack, rather than paper towels, so that the oil can drain away.
• Fry your chicken between 350 and 375 degrees Fahrenheit, and ensure the oil temperature doesn't fall below 325 degrees.
• Check the internal chicken temperature to ensure it has reached 165 degrees Fahrenheit.

Chicken coating

The coating is the key to delicious fried chicken. It is what gives the chicken its signature crunch and helps seal in the juices, ensuring the meat remains tender and flavourful. Here are some tips and tricks for achieving the perfect chicken coating:

Brining

Brining the chicken before coating and frying will enhance the flavour and moisture of the meat. To make a brine, mix water, salt, and sugar in a large bowl until dissolved. Add the chicken, cover, and chill for about an hour.

Dry Brining

If you are short on time, dry brining is an option. Simply sprinkle salt over the chicken pieces and let them sit at room temperature for 30 minutes, or cover and refrigerate overnight. This step is crucial for achieving moist and well-seasoned chicken.

Battering

For a crisp and golden coating, prepare a batter by mixing together flour, cornstarch, and seasonings. You can also add an egg to the batter for a richer flavour and a more cohesive coating. The batter should have a thin, pancake-like consistency. If it becomes too thick, add water, a tablespoon at a time, until the desired consistency is reached.

Seasoning

A well-seasoned chicken coating will elevate your fried chicken. Feel free to experiment with different spices and herbs to suit your taste. Some popular options include garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and poultry seasoning. Don't be afraid to be generous with the spices, as some will be left behind in the coating process.

Double Dipping

For an extra crispy coating, try double dipping your chicken. First, dip the chicken in the seasoned flour, shake off the excess, then dip it in the batter, and finally, dip it back into the seasoned flour. This technique ensures a thicker, crunchier coating.

Oil Temperature

Frying at the right temperature is essential for a well-cooked chicken with a perfect coating. Heat your oil to 350°F (177°C) before carefully adding the chicken pieces. The temperature will drop when you add the chicken, so adjust the heat as needed to maintain a frying temperature of around 325°F (163°C).

Frying Technique

When frying, use long tongs to gently lower the chicken into the hot oil. Fry in batches to avoid overcrowding, which can cause the oil temperature to drop too much. Fry the chicken until it is golden brown and crispy, with an internal temperature of 165°F (74°C).

Resting

Allow the fried chicken to rest on a wire rack set over a baking sheet. This setup ensures that the chicken stays crisp as it cools. Let the chicken rest for at least 10 minutes before serving to allow the coating to set and the meat to finish cooking.

Storing

Fried chicken is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or air fryer to maintain the crispness of the coating.

Troubleshooting

If your batter falls off during frying, it may be due to excess moisture on the chicken. Ensure that you thoroughly pat each piece dry before coating it in the batter. Additionally, make sure your oil is at the correct temperature, as frying in cool oil can result in a soggy coating.

Now that you know the secrets to a mouth-watering chicken coating, it's time to fire up that deep fryer and get cooking!

Chicken preparation

Ingredients

You can use a whole chicken and cut it up yourself, or buy your favourite cuts of chicken. You will also need:

• Salt
• Pepper
• Garlic powder
• Onion powder
• Buttermilk
• Hot sauce (optional)
• Cornstarch
• Flour
• Peanut oil (or another neutral frying oil)

Marinade

Place the chicken in a large bowl and add salt, garlic powder, and onion powder. Toss the chicken to ensure it is coated in the spices. Add buttermilk and hot sauce, and stir until everything is combined. Cover the bowl with plastic wrap and leave to marinate in the fridge for at least two hours, but preferably overnight.

Coating

In a medium-sized bowl, mix flour, cornstarch, salt, and black pepper. Take the chicken pieces one at a time, letting the excess buttermilk drip off. Coat the chicken in the flour mixture, ensuring it is well covered. Shake off any excess and set aside. Leave the chicken to sit for a few minutes until the coating starts to look a little pasty.

Frying

Fill up a deep fryer with oil and preheat to 325°F–350°F. You can also use a large, heavy-bottomed pot or a cast-iron skillet, but be aware that these can get very hot and may need to be turned down to 300°F. Carefully add the chicken pieces to the fryer, frying in batches so as not to overcrowd. Fry until golden brown, turning every few minutes. The chicken is done when it is golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12–14 minutes and white meat takes 8–10 minutes.

Serving

When the chicken is done frying, place it on a paper towel-lined tray and sprinkle with a little flaked salt. Keep the finished pieces warm in the oven at 200°F if frying in batches.

Frequently asked questions