Deep-Frying Chicken: How Long Does It Take?

Deep-fried chicken is a popular dish, but how long does it take to cook? In this article, we will explore the best methods for cooking chicken in a deep fryer, including the ideal temperature and cooking time to ensure your chicken is cooked through and golden brown.

Cooking time depends on the type of chicken

The cooking time also depends on the temperature of the oil. For example, if you're cooking chicken wings, you can coat and fry them at 130-140°F for 10 minutes, then cool them and cook them at 180°F until they're golden brown and crispy. If you're cooking chicken pieces, you can fry them at 350°F for 12-15 minutes.

It's important to note that overcrowding the basket can affect the cooking time. Commercial fryers are usually set to 350°F, and you should fry the chicken until it's brown, then finish it in the oven until it reaches an internal temperature of 165°F.

Oil temperature

The oil temperature is key to getting the best results when deep-frying chicken. The oil should be heated to around 350°F (or 180°C) before the chicken is added. This is the temperature that commercial fryers are usually set to.

It's important to get the oil to the right temperature before adding the chicken. One way to do this is to attach a deep-fry thermometer to the side of the pot and heat the oil over a medium-high heat until it reaches 325°F. Then, carefully add the chicken, a few pieces at a time, and turn halfway through cooking to ensure even cooking.

The chicken should be cooked for around 12-15 minutes, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F when it is done.

One way to avoid the chicken becoming oily and greasy is to deep-fry at a constant temperature, rather than starting with high heat and then lowering it. This seals the outside of the chicken, preventing oil from penetrating the meat and leaving it only on the outer crust.

Chicken coating

Chicken should be cooked in a deep fryer for 12-15 minutes at 350⁰F.

Before you start frying your chicken, you'll need to coat it in a mixture. This will give your chicken a delicious, crispy texture and help seal in the juices. There are a few different options for coatings, and you can experiment to find your favourite.

One popular choice is a simple flour and spice mixture. Combine all-purpose flour with a blend of your favourite spices, such as paprika, garlic powder, onion powder, and black pepper. You can also add a little salt to taste, but be careful not to overdo it, as too much salt can be overpowering. Mix the flour and spices together in a shallow bowl, then dredge your chicken pieces in the mixture, making sure they're evenly coated on all sides.

Another option is to use a batter, which will give your chicken a thicker, crunchier coating. You can make a basic batter by whisking together flour, water, and a little baking powder. You can also add spices to your batter if you like. Dip your chicken pieces into the batter, letting any excess drip off, then carefully place them into the hot oil.

If you're looking for a gluten-free option, you can try coating your chicken in a mixture of cornstarch and spices. Cornstarch will give your chicken a light, crispy texture without the gluten. Simply combine cornstarch with your favourite spices, then dredge your chicken pieces in the mixture before frying.

Finally, don't forget to let your chicken rest after coating and before frying. This will help the coating adhere to the chicken and ensure a crispy, golden brown finish. Place the coated chicken pieces on a wire rack or baking sheet and let them sit for about 10-15 minutes before carefully lowering them into the hot oil.

Chicken colour

When deep frying chicken, the colour of the meat is an important indicator of whether it is cooked or not. You should aim for the chicken to be golden brown when it is cooked. This will take around 12 to 15 minutes at 350°F, or 10 to 12 minutes at 325°F. The internal temperature of the chicken should be 165°F.

The colour of the chicken can vary depending on the temperature of the oil and the cooking time. If the oil is too hot, the chicken can become dark brown or even black. This can happen if the oil is heated above 350°F, or if the chicken is cooked for too long. On the other hand, if the oil is not hot enough, the chicken may not turn golden brown.

It is important to note that the colour of the chicken is not the only indicator of doneness. Checking the internal temperature of the chicken is the best way to know if it is cooked through. This can be done with an instant-read thermometer. The chicken is cooked when the internal temperature reaches 165°F.

Additionally, the thickness of the chicken pieces can affect the cooking time and the final colour of the meat. Thicker pieces may take longer to cook and may not turn as golden brown as thinner pieces. It is important to adjust the cooking time accordingly and to check that the chicken is cooked through before serving.

In summary, when deep frying chicken, aim for a golden brown colour by cooking at 350°F for 12 to 15 minutes, or 325°F for 10 to 12 minutes. However, always check the internal temperature of the chicken to ensure it is cooked properly.

Internal temperature

The internal temperature of the chicken is the best way to know if it is cooked. You should use a deep-fry thermometer to check the temperature. The chicken is cooked when the internal temperature reaches 165°F. This should take around 10 to 15 minutes, depending on the size of the chicken pieces.

To get the best results, heat the oil to 350°F in a deep fryer and drop the chicken pieces in one at a time. Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through. Drain the chicken on racks for 5 minutes.

If you are cooking chicken thighs, they will take a little longer – around 12 to 18 minutes.

Frequently asked questions