Deep Frying Chicken: Optimal Time For Best Results

Frying chicken is an art, and there are many ways to achieve the perfect golden, crispy, juicy fried chicken. The key to success is maintaining the right temperature and not overcrowding the pan. The ideal temperature for the oil is around 325°F-350°F (163°C-177°C), and it's important to let the oil recover its heat between batches. Chicken pieces should be cooked for around 12-18 minutes, depending on their size, and the safe internal temperature for chicken thighs is 165 °F.

Oil temperature

When frying chicken, the oil temperature will drop, especially when adding the chicken to the oil. It is important to be prepared for this drop and adjust the heat accordingly to maintain the desired temperature. This may involve heating the oil to a higher temperature initially, as the chicken will cause the temperature to decrease. For example, some recipes suggest heating the oil to 375°F, and then lowering it to 325°F once the chicken is added.

The volume of oil used also impacts the temperature. A larger volume of oil will be less affected by the addition of chicken, whereas a smaller amount will cool down more quickly. Therefore, it is important to use enough oil to maintain the desired temperature.

Additionally, the type of oil used is important. Choose an oil with a high smoke point, such as peanut, corn, canola, vegetable, or safflower oil. These oils have a smoke point of around 450°F (232°C) and are suitable for deep-frying.

To ensure your chicken is cooked to perfection, use a reliable thermometer to monitor the oil temperature and the internal temperature of the chicken. The internal temperature of the chicken should reach a minimum of 165°F (74°C) for food safety. Dark meat, such as thighs, can be cooked to a higher temperature of up to 200°F (93°C) for the best texture.

Chicken internal temperature

Achieving the perfect internal temperature for chicken is crucial to ensuring it is cooked safely and tastes delicious. The ideal internal temperature for chicken is 165°F (74°C). This temperature guarantees that the chicken is fully cooked, preventing any potential food safety issues.

To ensure your chicken reaches this temperature, use a meat thermometer or an instant-read thermometer. Insert the thermometer into the thickest part of the meat, making sure to poke through the crust to get an accurate reading.

For dark meat, such as chicken legs and thighs, aim for a minimum internal temperature of 168°F (76°C). The meat will continue to cook after being removed from the oil, eventually reaching the ideal range of 175°F to 200°F (79°C to 93°C). This higher temperature range ensures that the collagen breaks down, resulting in tender and juicy meat.

It's important to note that the cooking time and temperature can vary depending on the size and thickness of the chicken pieces. For example, chicken wings require a higher oil temperature but a shorter cooking time compared to chicken tenders or thighs. Additionally, the oil temperature should never fall below 325°F (163°C) to ensure even cooking and prevent the chicken from absorbing excess oil, resulting in a greasy texture.

By monitoring the internal temperature and adjusting the cooking time as needed, you can ensure that your fried chicken is cooked safely and has a juicy interior with a light, crisp exterior.

Oil type

The type of oil you use for deep frying chicken is important. You'll want an oil with minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour so that the taste of the chicken and its seasoning comes through.

Canola Oil

Canola oil has a high smoke point and a neutral flavour, making it an excellent choice for frying chicken. It also contains high levels of omega-3 and omega-6 fatty acids while being low in saturated fats, making it a healthier option than some other oils. Canola oil is a versatile choice and can also be used for frying fish. Its smoke point is 400°F.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken. It has a high smoke point of 360°F, making it ideal for achieving a crispy, golden-brown finish. This solid fat melts as it heats up and is a popular substitute for oil when frying chicken in the South.

Lard

Lard is a great choice for frying chicken as it gives a rich, savoury flavour and an unparalleled crispy crust. Like vegetable shortening, it has a smoke point of 370°F.

Peanut Oil

Known for its high smoke point of 450°F and nutty flavour, peanut oil adds a unique taste to fried chicken. It also prevents flavour transfer, which is excellent for establishments serving multiple fried foods. However, peanut oil is less popular in commercial kitchens due to its high price point and potential to cause allergic reactions in those with nut allergies.

Coconut Oil

Coconut oil contains high levels of lauric acid and healthy fats, making it a healthier option for deep frying than some other oils. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer. Like peanut oil, it has a smoke point of 450°F.

Other Oils

Other oils that can be used for deep frying chicken include vegetable oil, corn oil, rice bran oil, olive oil, avocado oil, and grape seed oil.

Chicken coating

There are many ways to coat chicken for deep frying, and the method you choose will depend on the type of texture and flavour you want to achieve. Here are some options to consider:

Flour Coating:

This is a traditional method for fried chicken. Combine all-purpose flour with seasonings like garlic salt, paprika, pepper, and poultry seasoning. You can also add cornstarch to the flour mixture to make the crust crispier. Dip the chicken pieces into the seasoned flour, shaking off any excess, and then place them carefully into the hot oil.

Egg and Flour Batter:

This method involves a two-step process. First, dip the chicken into a batter made from beaten eggs, water, and a small amount of flour. Then, coat the chicken with seasoned flour as described above. This technique helps the flour adhere to the chicken and creates an extra crispy texture.

Buttermilk Marinade:

Marinating the chicken in buttermilk before coating and frying adds tenderness and moisture to the meat. The acid in buttermilk helps break down the proteins, resulting in juicy and flavourful chicken. You can marinate the chicken for up to 48 hours, but be careful not to exceed this time, or the meat may become too soft.

Spices and Seasonings:

Feel free to experiment with different spices and seasonings to create a unique flavour profile. Smoked paprika, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano are just a few options to consider. You can also try adding hot sauce to the egg mixture or cayenne pepper to the flour for a spicier kick.

Cornflake Coating:

For an extra crunchy texture, you can try coating your chicken with crushed cornflakes. This method will give your chicken a sweet and savoury flavour.

Tips for a Crispy Coating:

• Use egg whites instead of whole eggs to add structure and help the coating stick without the extra fat from the yolks.
• Add a small amount of vodka or other neutral spirit to the batter. It evaporates quickly, setting the coating and creating flaky layers.
• Dry brine the chicken with salt before coating and frying to enhance juiciness and infuse flavour.
• Let the coated chicken rest for at least 10 minutes before frying to allow the coating to set.
• Use a Dutch oven for frying, as it has higher sides that reduce splattering and make it safer than a shallow skillet.

Remember to set up a proper fry station with a thermometer to monitor the oil temperature, and always aim for a minimum internal temperature of 165°F (74°C) in the thickest part of the chicken to ensure food safety.

Frying time

The length of time you should leave chicken in a deep fryer depends on the type of chicken, the temperature of the oil, and the number of pieces being fried at once.

Oil Temperature

The oil temperature will affect how long you should leave the chicken in the fryer. The ideal temperature for the oil is between 325°F and 350°F (163°C-177°C). The oil temperature will drop when the chicken is added, so it may be necessary to heat the oil to 375°F (191°C) before adding the chicken.

Number of Pieces

It's important not to overcrowd the fryer, as this will lower the temperature of the oil and result in greasy, undercooked chicken. Fry the chicken in batches of 2-4 pieces at a time.

Type of Chicken

The type of chicken being fried will also affect the cooking time. White meat should be cooked to a minimum internal temperature of 165°F (74°C). Dark meat can be cooked to an internal temperature of 170-200°F (77-93°C) for the best texture.

Cooking Time

The average cooking time for chicken in a deep fryer is 12-18 minutes for bone-in chicken thighs, and 14 minutes for chicken drumsticks and boneless chicken thighs.

Frequently asked questions