Marianne Martinez
Frying chicken is a beloved cooking technique, but deep frying can be intimidating for home cooks. The key to achieving golden, crispy chicken is to use a reliable thermometer to monitor the oil and chicken temperature. Deep-fried chicken is cooked to perfection at an internal temperature of 165°F (74°C). The oil temperature should be set to 350°F-375°F (180°C) for 12-15 minutes, or until the exterior is golden brown.
How long to cook chicken in a deep fryer
| Characteristics | Values |
|---|---|
| Oil Temperature | 350°F-375°F (180°C) |
| Cooking Time | 12-15 minutes |
| Internal Temperature of Cooked Chicken | 165°F (74°C) |
| Oil to Food Ratio | Depends on the amount of oil in the fryer |
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What You'll Learn
Oil temperature
The ideal oil temperature for deep-frying chicken depends on several factors, including the type of oil used, the size of the chicken pieces, and the desired level of crispiness. While some sources recommend a constant temperature throughout the cooking process, others suggest starting with a higher temperature to brown the chicken and then reducing the heat to cook it through.
When deep-frying chicken, it is important to use an oil with a high smoke point, such as peanut oil, soybean oil, or vegetable oil. Oils with lower smoke points, like extra virgin olive oil, can start to smoke at temperatures as low as 180°C (350°F). Therefore, it is crucial to choose an oil that can withstand the desired frying temperature without smoking or burning.
For a crispy exterior and juicy interior, some cooks recommend frying chicken at temperatures between 300°F and 375°F (149°C and 191°C). At these temperatures, the chicken will typically take around 12 to 15 minutes to cook. However, it is important to monitor the oil temperature closely, as it can drop significantly when the chicken is added. To compensate for this, some cooks suggest starting with a higher temperature of around 375°F (191°C) and then reducing it to 325°F (163°C) once the chicken is added.
On the other hand, some sources recommend frying chicken at slightly lower temperatures. For example, one source suggests frying at 350°F (177°C) until the chicken is browned and then finishing it in the oven until it reaches an internal temperature of 165°F (74°C). Another source recommends an initial fry at 275°F (135°C) followed by a second fry at 350-375°F (177-191°C) for extra crispiness.
To ensure food safety, it is crucial to achieve a minimum internal temperature of 165°F (74°C) when cooking chicken. This can be monitored using a meat thermometer inserted near the bone. Additionally, it is important to note that the oil temperature can be affected by factors such as the amount of oil used, the size of the chicken pieces, and the efficiency of the deep fryer. Therefore, it may take some experimentation to find the ideal oil temperature and cooking time for your specific setup.
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Chicken temperature
To achieve this internal temperature, deep fryers are typically set to temperatures between 325°F and 375°F (163°C and 191°C). It is recommended to initially heat the oil to a higher temperature, around 375°F, and then lower the temperature to 325°F once the chicken is added. This prevents the oil from cooling down too much when the chicken is introduced.
The duration of frying time depends on the size of the chicken pieces. Larger pieces may require double frying or a longer frying time to ensure thorough cooking. For smaller pieces, frying for about 12-15 minutes at a constant temperature of 350°F (180°C) should be sufficient.
It is important to monitor the temperature of the oil during the frying process. Oils have different smoke points, and heating them above their smoke point will cause them to start smoking. Extra virgin olive oil, for example, has a smoke point of 180°C, so it is not suitable for frying at higher temperatures.
Additionally, the temperature of the oil can affect the texture of the chicken. Frying at a lower temperature first and allowing the chicken to rest between frying sessions helps draw out moisture, resulting in crispier fried chicken.
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Oil type
When deep-frying chicken, selecting the right oil is crucial for achieving the signature crispy, golden-brown exterior and juicy interior. The flavour transfer, smoke point, and flavour of the oil are all factors to consider when choosing an oil for deep frying.
Peanut oil is a popular choice for deep-frying chicken due to its high smoke point and nutty flavour. It also prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, peanut oil is less commonly used in commercial kitchens due to its high price and potential to trigger nut allergies.
Coconut oil is another option, as it contains high levels of lauric acid and healthy fats, making it a healthier alternative for deep frying. It is also odourless and lightly flavoured, adding a subtle sweetness to the chicken without affecting the flavour of the dish.
Other oils that can be used for deep-frying chicken include soybean and olive oil. However, it is important to note that olive oil has a lower smoke point and can start to smoke at around 180°C, so it may not be suitable for deep frying at higher temperatures.
Additionally, the temperature of the oil plays a significant role in the final product. If the oil is too cool, the chicken will absorb more oil and become greasy. On the other hand, if the oil is too hot, you may end up with a burnt exterior and raw interior. Therefore, it is important to maintain the oil temperature within the optimal range for deep frying chicken, typically between 325-375°F.
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Chicken preparation
Step 1: Prepare the Chicken
First, decide on your cut of chicken. Chicken wings, thighs, breasts, and legs are all suitable for deep frying. You can also opt for a whole chicken, cutting it into pieces.
Step 2: Marinate
Place the chicken in a large bowl and add your choice of spices and herbs. A simple combination of salt, garlic powder, and onion powder works well. You can also try dried thyme, dried basil, celery salt, black pepper, paprika, and mustard. Cover the bowl with plastic wrap and leave the chicken to marinate in the refrigerator for at least two hours, but preferably overnight.
Step 3: Prepare the Breading
In a separate bowl, mix together flour, cornstarch, and any additional spices you wish to include. Season with salt and pepper to taste. You can also add paprika, which helps to brown the chicken. Place the flour mixture in a large plastic bag.
Step 4: Coat the Chicken
Dip the chicken pieces in buttermilk, then place them in the bag with the flour mixture. Seal the bag and shake well to ensure the chicken is evenly coated. Place the coated chicken on a tray and cover with a dish towel or wax paper. Leave it to sit until the flour mixture reaches a paste-like consistency. This step is crucial for achieving a crispy exterior.
Step 5: Heat the Oil
Fill your deep fryer with oil, ensuring it is an oil with a high smoke point, such as peanut oil, soybean oil, or vegetable oil. Heat the oil to a temperature between 350°F and 375°F (180°C). Use a deep-fry thermometer to monitor the temperature.
Step 6: Fry the Chicken
Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for approximately 12-15 minutes, or until the exterior is golden brown and crispy. For larger pieces of chicken, you may need to cook for a longer time to ensure the meat is cooked through.
Step 7: Check Doneness
Use a meat thermometer to check the internal temperature of the chicken. It should reach a minimum of 165°F (74°C) to ensure food safety.
Step 8: Drain and Serve
Remove the cooked chicken from the fryer and place it on a paper towel-lined plate or rack to absorb any excess oil. Serve immediately.
Tips:
- If you don't have a deep fryer, you can use a deep, heavy-bottomed pot or a Dutch oven.
- Always monitor the temperature of the oil to prevent burning.
- For extra crispy chicken, you can double fry by cooking at a lower temperature first, then increasing the heat for a second round of frying.
- Allow the chicken to cool completely before storing it in the refrigerator. Consume within four days.
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Deep fryer alternatives
To cook chicken in a deep fryer, heat oil to a high temperature of around 350°F–375°F (180°C). You can then lower the temperature to around 325°F to finish cooking. The length of time will depend on the size of the chicken pieces, but it should take around 12–15 minutes for smaller pieces and up to 30 minutes for larger pieces. Use a thermometer to check that the internal temperature of the chicken has reached a minimum of 165°F (74°C) for food safety.
Deep-Fryer Alternatives
Deep frying is not the healthiest cooking method, so it's understandable that you may want to explore alternatives. Here are some options:
- Oven-baking + Stir-frying: This method involves baking food in the oven and then stir-frying it briefly to make it crispier. First, prepare an oven tray by lining it with parchment paper. Spray the paper and the food with a small amount of oil, then place the food on the tray, being careful not to overcrowd it. Bake for 15–20 minutes at 350°F. After baking, you can briefly stir-fry the food to add crispiness.
- Oven frying: This method is similar to the previous one but without the stir-frying step. Prepare an oven tray with parchment paper and spray with oil. Place the food on the tray, ensuring it's not overcrowded, and spray more oil on the food. Bake at a high temperature (around 450°F) for about 15 minutes. You can cook without oil and add it at the end if you prefer. This method works well with flat foods like cutlets or fish fingers.
- Oven roasting: This technique involves caramelizing food in the oven, which gives it a deep-fried crispiness on the outside.
- Pan-frying: You can fry chicken in a skillet or frying pan on the stovetop. Heat oil in the skillet on high heat, brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, increase the heat again, and fry until extra crispy.
- Air frying: This method uses an air fryer instead of an oven. Prepare the chicken as you normally would, and cook at a high temperature (400°F or higher) for about 30 minutes or more, depending on the size of the chicken pieces. Turn and rearrange the chicken occasionally for even cooking and browning.
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Frequently asked questions
It takes 12-15 minutes to deep fry chicken at 350°F (180°C).
Set your deep fryer to 375°F, then drop in the chicken and set the temperature to 325°F.
Use a thermometer to check the internal temperature of the chicken. It should be a minimum of 165°F (74°C).
You can use peanut oil or soybean oil for deep-frying chicken.
