Tillie Doyle
Frying chicken can be intimidating, but it doesn't have to be. The key to getting it right is maintaining a consistent temperature and not overcrowding the pan. The ideal oil temperature for frying chicken is 325°F, though some sources suggest 180⁰C (350⁰F). The exact cook time will depend on the cut of chicken, but chicken thighs take around 12-18 minutes, while chicken breasts take 15 minutes. The chicken is done when its internal temperature reaches 165°F.
How long to cook chicken in an oil fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 325°F-350°F (180°C) |
| Cook time | 10-18 minutes |
| Oil type | Vegetable oil, canola oil, grapeseed oil, peanut oil, vegetable shortening, lard |
| Chicken type | Skin-on, bone-in, breasts, drumsticks, thighs, wings |
| Chicken coating | Buttermilk, brine, beer batter, seasoned flour, crushed saltines |
| Chicken colour | Deep golden brown |
| Chicken texture | Crispy, juicy, moist, tender |
| Chicken temperature | 165°F |
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What You'll Learn
Oil type and temperature
The type of oil and temperature you use for frying chicken are crucial for achieving the perfect fried chicken. The ideal oil temperature for fried chicken is between 325°F and 375°F (162°C and 190°C). The oil should be preheated to 375°F, and once it reaches this temperature, you can add the chicken. Due to the cooler temperature of the food, the oil temperature will naturally drop, and it should be maintained at around 325°F during the cooking process.
It is important to use an oil with a high smoke point, which means it can be heated to high temperatures without burning. Oils with high smoke points include vegetable oil, canola oil, vegetable shortening, lard, and peanut oil. These oils are suitable for deep frying, as they can withstand the high temperatures required for this cooking method.
On the other hand, oils with low smoke points, such as olive oil, extra virgin olive oil, or butter, are not suitable for frying chicken, as they will burn at the temperatures required for this cooking method.
The amount of oil used is also important. When using a skillet, fill it about 1/3 to 1/2 full with oil, ensuring the oil is about one inch deep and comes about halfway up the food. For a deep fryer, you will need enough oil to completely submerge the chicken pieces, typically around 3.5 to 5 liters.
Additionally, it is crucial to monitor the temperature of the oil throughout the cooking process. Overcrowding the pan or fryer can lower the oil temperature, resulting in soggy and greasy chicken. To avoid this, fry the chicken in batches, ensuring there is enough space for the oil to circulate.
By using the right type of oil, preheating to the correct temperature, and maintaining a consistent temperature during cooking, you can ensure your fried chicken turns out golden, crispy, and delicious every time.
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Chicken parts and prep
When it comes to chicken parts, you can use any part of the chicken for frying, including breasts, drumsticks, thighs, and wings. If you're a fan of dark meat, opt for drumsticks and thighs, while those who prefer white meat can go for chicken breasts. It's worth noting that breasts usually take a little longer to cook. You can either buy pre-cut chicken parts or a whole chicken and cut it into pieces yourself.
For frying, it is recommended to use skin-on, bone-in chicken as the skin turns crispy while keeping the meat juicy. However, you can also fry boneless chicken pieces.
Before frying, bring the chicken to room temperature to ensure even frying. You can coat the chicken pieces with a dry rub of spices, a wet marinade, or a batter. For a simple dry rub, you can use a combination of paprika, salt, and pepper. If you want to marinate the chicken, you can soak it in buttermilk before coating it with a flour mixture. Allow the coated chicken to rest until the flour mixture turns into a paste-like consistency, which is crucial for achieving a crispy exterior.
When preparing chicken, it is important to maintain good hygiene practices. Wash your hands thoroughly before and after handling raw chicken, and ensure that all utensils and surfaces that come into contact with the raw chicken are cleaned and sanitised.
Lastly, when it comes to oil for frying, it is essential to choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid using oils with low smoke points, like olive oil or butter. You can also use a combination of oil and shortening or lard, which is a popular choice for Southern-style fried chicken.
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Frying tools
Frying chicken can be intimidating, but with the right tools and a bit of practice, you'll be frying chicken like a pro in no time. Here's a list of tools that will help you get that crispy, golden chicken:
Dutch Oven:
A Dutch oven is a deep, tall pot with high sides, perfect for frying chicken. It can hold a large amount of oil without the risk of it spilling over. The high sides also help contain oil splatters, keeping your kitchen clean and safe.
Thermometers:
Two types of thermometers are useful for frying chicken: a deep-fry or candy thermometer and a meat thermometer. The former is used to monitor the oil's temperature, ensuring it stays within the ideal range of 300-375°F (150-190°C). The latter is used to check the internal temperature of the cooked chicken; according to ThermoWorks, the ideal temperature is 157°F (69°C).
Spider Strainer:
This tool is essential for safely removing chicken from hot oil. It has a long handle and a curved, sieve-like basket, allowing you to keep a safe distance from the hot oil while scooping out multiple pieces of chicken at once.
Cooling Rack:
Instead of placing fried chicken on paper towels, use a cooling rack to prevent soggy sides. Place the rack over paper towels to collect any excess grease that drips from the chicken.
Tenderizer:
If you want to get fancy, a meat tenderizer can help create juicy, tender chicken. It punctures the meat with small metal spikes, tenderizing the tissue and helping the chicken retain flavor and cook more evenly.
Skillet:
While a Dutch oven is ideal for deep-frying, a skillet can be used for shallower frying. Cast iron skillets are a popular choice for frying chicken, but any large skillet with a non-stick coating will work.
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Frying time
Chicken should be fried for 10–18 minutes, depending on the cut. Wings take around 10 minutes to fry, while breasts take 12–15 minutes. Thighs take 10–12 minutes, and legs take 12 minutes.
It's important to maintain a consistent temperature to ensure the chicken is cooked throughout. Turn the chicken pieces every 1–2 minutes to prevent burning and ensure even cooking. If the temperature drops too low, the chicken will absorb more oil and become greasy. If the oil gets too hot, the chicken will burn on the surface before it cooks through.
To check that chicken is cooked, insert a thermometer into the thickest part. The internal temperature should be 165°F. If you don't have a thermometer, check that the chicken is a deep golden brown colour before removing it from the oil.
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Reheating and storing
When cooking chicken in an oil fryer, it is important to consider the type and size of the chicken cuts, as these will determine the ideal cook time. Breasts typically take longer to cook than other parts.
Fried chicken can be reheated in an oven, air fryer, or microwave. When reheating, it is important to prevent the chicken from drying out or becoming soggy. Here are some specific methods for each option:
- Oven: Take the chicken out of the fridge and let it sit for 10 to 30 minutes to reach room temperature. Use a wire rack fitted inside a baking sheet to allow hot air to circulate, ensuring even cooking. Place the tray in the center of a preheated oven set to 400 degrees F (205 degrees C) and cook for 15 to 20 minutes. Check the chicken after 10 minutes for legs and thighs, and after 15 minutes for breasts, to prevent drying out.
- Air fryer: Preheat the air fryer to 375 degrees Fahrenheit. Let the fried chicken come to room temperature, then arrange it in a single layer in the fryer basket. Cook for about four minutes, flipping once to ensure even cooking.
- Microwave: To minimize sogginess, microwave the chicken in 30-second intervals, flipping it intermittently, and placing it on a paper towel. However, the oven or air fryer is generally recommended over the microwave to avoid sogginess and uneven heating.
When storing fried chicken, it is crucial to let it cool completely before storing it in the refrigerator or freezer. Fried chicken should not be left at room temperature for more than 30-60 minutes. To prevent sogginess, dry the chicken well in a dry space after frying, and use a drying rack in the refrigerator to prevent the chicken from sitting in its juices.
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Frequently asked questions
You should fry chicken for around 12-15 minutes in 5 litres of oil at a constant 180°C (350°F) for it to be cooked through.
Fry the chicken for around 12-18 minutes at 325°F, then increase the heat and fry until it reaches the desired crispiness.
Reheating fried chicken in an oven is recommended instead of a microwave. Bring the chicken to room temperature, then heat it in a 400-degree oven until the internal temperature is 120 degrees F. This will take around 10 minutes for thighs and 15 minutes for breasts.
