Deep Frying Chicken: How Long Should You Fry?

Frying chicken is a quick and simple way to cook the bird. The cooking time depends on the size of the chicken pieces and the temperature of the oil. The chicken is done when it floats to the top of the fryer, which should take around 12 to 20 minutes. The ideal temperature for the oil is between 350°F and 375°F.

How to prepare chicken for frying

Frying chicken is a simple yet controversial dish, with debates over brining, coating, and frying methods. Here is a step-by-step guide on how to prepare chicken for frying, so you can achieve that perfect, crispy and juicy fried chicken.

Step 1: Cut the Chicken

Start by cutting a whole chicken into parts for frying. You can cut it into 10 parts: two drumsticks, two thighs, two wings, and the two breasts cut in half. Alternatively, you can buy pre-cut parts, such as drumsticks, bone-in thighs, or bone-in breasts, to save time or cater to specific preferences.

Step 2: Brine the Chicken (Optional but Recommended)

Brining the chicken is optional but highly recommended as it adds moisture and flavour to the meat. You can use a basic brine of kosher salt dissolved in lukewarm water, or get creative with buttermilk, pickle juice, cola, or apple cider. For buttermilk brine, dissolve 2 tablespoons of kosher salt in 4 cups of buttermilk, add black pepper, and soak the chicken for a few hours or overnight.

Step 3: Prepare the Coating

In a large bowl or a big paper bag, combine flour with seasonings like salt, pepper, paprika or cayenne pepper, and garlic powder. You can also use alternative starches like gluten-free flour, breadcrumbs, panko, or potato starch.

Step 4: Coat the Chicken

Pat the chicken pieces dry with paper towels if they were brined. Then, coat the chicken pieces with the flour mixture. You can do this by dipping the chicken in the bowl or shaking it in the paper bag. Make sure each piece is thoroughly coated.

Step 5: Rest the Coated Chicken

Let the coated chicken rest for about 10 minutes before frying. This step is important as it ensures the flour doesn't get gummed up, reducing the chances of crisping up in the oil.

Step 6: Heat the Oil

Use a heavy, wide, high-sided skillet or a Dutch oven for frying. Heat about 1.5 inches of oil to 350°F (or 375°F if using a deep fryer). You can use peanut, canola, or vegetable oil, which have high smoke points. Olive oil and butter are not suitable.

Step 7: Fry the Chicken

Carefully place the chicken pieces into the hot oil, making sure not to crowd the pan. Fry in batches if needed. Fry the chicken for about 12 to 15 minutes, turning occasionally, until the coating is golden brown and the internal temperature of the chicken reaches 165°F.

Step 8: Drain and Rest the Chicken

Remove the chicken from the oil and drain the excess oil on a wire rack set on a baking sheet or paper towels. Let the chicken rest for a few minutes before serving.

How to get the oil temperature right

The key to delicious fried chicken is getting the oil to the right temperature. This ensures your chicken is cooked properly, with a light, crisp exterior, and a juicy interior. Here are some tips to help you get the oil temperature just right:

Choose the Right Oil

Select an oil with a high smoke point, such as peanut, corn, canola, sunflower, or vegetable oil. These oils have neutral flavours and high smoke points, making them ideal for deep frying.

Preheat the Oil

Before adding the chicken to the oil, preheat it to a temperature slightly higher than your desired frying temperature. For fried chicken, heat the oil to between 350-375°F or 177-191°C. This is because the temperature of the oil will drop when you add the chicken.

Monitor the Oil Temperature

It is crucial to maintain the oil temperature throughout the cooking process. Use a deep fryer or a stainless steel fry thermometer to monitor the temperature. If you're using a deep fryer, set a High Temp Alarm for 350°F (177°C) and a Low Temp Alarm for 320°F (160°C). If you're using a saucepan, attach the thermometer to the pan and adjust the heat as needed to maintain the desired temperature.

Adjust the Heat as Needed

When frying the chicken, adjust the heat to maintain a temperature of around 325°F (163°C). You may need to turn up the heat after adding the chicken, as the oil temperature will drop.

Fry in Batches

Avoid overcrowding the pan or fryer, as this can cause the oil temperature to drop too much. Fry the chicken in small batches, giving the oil temperature a chance to recover between batches.

Turn the Chicken Frequently

For even cooking, turn the chicken pieces every few minutes. This ensures that all sides cook evenly and helps prevent burning.

Allow the Chicken to Rest

After frying, remove the chicken from the oil and place it on a wire cooling rack set over a paper towel-lined baking sheet. Allow the chicken to rest for at least 10 minutes. This helps the internal temperature continue to rise and lets the chicken reach the ideal collagen-breakdown temperature of 175°F (79°C).

By following these tips, you'll be able to get the oil temperature just right and fry delicious, crispy, and juicy chicken at home.

How long to fry chicken for

Frying chicken is a quick and simple way of cooking chicken, with two methods to choose from: pan-frying and deep-fat frying. Both use hot oil to cook the chicken, resulting in a crispy brown outside and juicy, flavoursome meat inside.

Pan-Frying Chicken

When pan-frying, use a heavy skillet with deep sides. Coat the chicken pieces with seasoned flour (salt, pepper and sometimes paprika work well) or other spices such as chilli, curry powder, marjoram, oregano, basil, thyme or rosemary.

Once coated, place the chicken on a rack for 20-30 minutes to dry. This will ensure a more even browning. Heat 5-6 tablespoons of oil in the skillet over a medium-high heat until very hot. Place the chicken pieces in the oil, skin side down, one at a time, leaving space between each piece. Continue cooking over a medium heat, turning the chicken until all sides are golden brown and the meat is cooked.

As the chicken cooks, remove the pieces and place them on a paper towel to drain the grease. Check the chicken is cooked using a meat thermometer (chicken breast should be 170°F and other pieces 180°F). If you don't have a thermometer, pierce the chicken with a fork – if the juices run clear, it is cooked. You can also cut into the thickest part of the chicken to check the meat is opaque.

Deep-Fat Frying Chicken

For deep-fat frying, coat the chicken with a crumb coating or batter. If using a crumb coating, allow the chicken to dry for 20-30 minutes after coating. If using a batter, coat the chicken just before frying. Ensure the chicken pieces are not too large, as this will affect how well they cook.

Fill a deep pan half-full with oil and heat to between 350°F and 375°F. Test the temperature by dropping in a cube of bread – if the oil is at 365°F, it should brown in 50 seconds. Place 3-4 pieces of chicken in the oil, being careful not to overcrowd the pan. Cook until golden brown, which should take approximately 6-10 minutes. As the chicken cooks, remove the pieces and place them on a paper towel to drain the grease.

Whether pan-frying or deep-fat frying, the most important part of the process is keeping the oil at the correct temperature. The ideal temperature range for frying chicken is between 350°F and 375°F. When the chicken is added to the oil, the temperature will drop, so you may need to turn the heat down slightly as the chicken browns to prevent the outside burning. However, ensure the oil stays hot enough – if it's not, the chicken will be greasy.

The length of time it takes to fry chicken will depend on the size of the chicken pieces and the temperature of the oil. For example, chicken cooked in oil at 365°F will take approximately 6-10 minutes, while chicken cooked at 375°F will take 12-18 minutes. Therefore, it's important to keep an eye on the chicken as it cooks and adjust the temperature as necessary.

How to check if chicken is cooked

Frying chicken in a deep fryer is a great way to get that crispy, golden texture. But how can you be sure that your chicken is cooked through?

Using a Thermometer

The best way to check if your chicken is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure it doesn't touch the bone, and wait for a steady temperature reading. For chicken, the internal temperature should reach 165 °F (74 °C). Dark meat can be cooked up to 190 °F (88 °C) for a better texture.

Checking the Juices

You can also check the juices that have collected in the pan or dish. If they are clear or white, then your chicken is cooked. If the juices are pink, your chicken needs more time. If there are no juices to check, make a small cut in the thickest part of the chicken and see what colour the juices are.

Checking the Meat

Cutting into the thickest part of the chicken will also give you a good indication of whether it is cooked. If there are any pink or red areas, it needs more time. The meat should be white or very light brown, depending on whether it is breast or thigh meat.

Other Signs

Your chicken will shrink during cooking as it loses moisture and the muscle fibres contract. When fully cooked, it will be about 25% smaller than when it was raw. You can also check by poking the chicken with your finger. Raw chicken will feel rubbery, while cooked chicken will feel firmer and spring back from your touch.

How to drain excess oil from fried chicken

Frying chicken is a great way to make a tasty meal, but dealing with excess oil can be a challenge. Here are some tips to help you drain the excess oil from fried chicken:

Use Paper Towels

Place the fried chicken on paper towels to absorb the excess oil. This method is often used, as it is simple and effective. Lay out some paper towels on a plate or baking sheet, and once your chicken is cooked and removed from the fryer, place it on the paper towels. The towels will absorb the excess oil, helping to reduce the grease and make the chicken less oily.

Reheat and Blot

If you want to remove excess oil from chicken that has already been cooked and is no longer hot, you can reheat it and then blot the oil. Reheat the chicken in an oven or microwave to melt the oil, and then use paper towels to blot and absorb the oil. This method can help refresh the chicken and make it easier to remove the oil.

Use a Cooling Rack

Place the fried chicken on a cooling rack after frying. This allows the oil to drip off the chicken and helps it cool down. The excess oil will drip off and collect below, helping to separate it from the chicken.

Shake and Blot

After removing the chicken from the fryer, you can gently shake it to let the excess oil drip off. Then, use paper towels to blot the chicken and absorb any remaining oil. This method helps remove the excess oil immediately and prevents it from pooling on the chicken.

Air Fry or Bake

Instead of deep frying, consider using an air fryer or oven to cook your chicken. These methods use little to no oil, reducing the excess oil issue. Air fryers circulate hot air around the food, creating a crispy texture similar to deep frying but with less oil. Baking is also a healthier alternative, and with the right seasonings, your chicken can still be delicious and crispy.

Remember, when dealing with hot oil, always exercise caution to avoid burns. It is advisable to use tongs or heat-resistant gloves when handling freshly fried chicken to protect yourself from the hot oil.

Frequently asked questions