Deep-Frying Chicken Breasts: How Long Until They're Golden?

Deep-frying chicken breasts is a popular cooking method, but it's not the healthiest option due to the high fat content. The cooking time depends on various factors, including the size, depth, and temperature of the oil, as well as the thickness of the chicken pieces and whether they are boneless or bone-in. For a medium-sized chicken breast, it typically takes around 10 to 15 minutes to deep fry at 350°F/175°C. The ideal oil temperature for frying chicken is between 350-375°F/175-190°C.

Oil temperature: 350-375ºF/176-190ºC

When deep-frying chicken breasts, the ideal oil temperature is between 350-375ºF/176-190ºC. This temperature range ensures that your chicken cooks evenly and results in a crispy exterior without drying out the interior.

To achieve this temperature, heat several inches of oil in a large, heavy-bottomed saucepan or Dutch oven, or use a deep-fat fryer. Vegetable oil, canola oil, or peanut oil are recommended for frying chicken. Heat the oil over medium heat, and use a thermometer to monitor the temperature.

Once the oil reaches the desired temperature, carefully lower the chicken pieces into the hot oil. It is important not to overcrowd the pan, as this can lower the oil's temperature and affect the crispiness of the chicken. Fry the chicken for approximately 4-5 minutes for thinner pieces, and up to 10-15 minutes for thicker or bone-in pieces.

To check if the chicken is cooked, insert a meat thermometer into the thickest part of the meat. It should reach an internal temperature of 165ºF/74ºC to be safe to eat.

After frying, place the chicken pieces on a cooling rack to rest for about 5 minutes before serving. This allows the juices to redistribute, resulting in a juicier and more flavorful chicken breast.

Chicken prep: flatten, marinate, and dry

Preparing chicken for deep frying involves several steps to ensure the meat cooks evenly and retains moisture. These include flattening, marinating, and drying the chicken.

Flattening the Chicken

Flattening the chicken breast helps tenderise the meat and ensures even cooking. Place the chicken breast on a clean, durable, flat surface, such as a cutting board. You can use a meat mallet or a rolling pin to pound the chicken gently. Start from the thickest part of the breast and work outwards towards the edges, using even and controlled force. A thickness of about 1/4 to 1/2 inch is ideal, so continue pounding until this thickness is achieved, then flip the breast over and repeat on the other side. If you don't have a meat mallet, a heavy object like a rolling pin, skillet, or even a wine bottle can be used.

Marinating the Chicken

Marinating adds moisture and flavour to the chicken. Seal the chicken in a marinade for a minimum of two to three hours, but preferably overnight. This allows the chicken to absorb the flavours and moisture. Pierce the chicken breasts with a fork to allow the marinade to seep into the meat. A good marinade can be made with extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, garlic, salt, and pepper. Alternatively, use a blend of aromatic spices and liquid flavourings, such as soy sauce, lime, rosemary, buttermilk, or yoghurt.

Drying the Chicken

Before frying, it is important to dry the chicken breast. This can be done by simply letting the chicken sit at room temperature for a while or by using paper towels to pat it dry. Removing excess moisture will help create a crispy exterior when fried.

Breading: flour, egg, and breadcrumbs

The breading is a crucial step in achieving that perfect, crispy, golden fried chicken. The standard breading process involves three steps: flour, egg, and then breadcrumbs. This process helps to ensure that each layer adheres to the chicken effectively.

Step 1: Flour

Always start with a layer of flour. This step helps to absorb any excess moisture on the surface of the chicken, which is essential as it prevents the breading from becoming soggy and sliding off during frying. The flour also gives the egg something to cling to, so it doesn't just slide off the chicken. Make sure to coat the chicken lightly and evenly, and then shake off any excess flour. You can use regular all-purpose flour or gluten-free flour if needed.

Step 2: Egg

The next step is to dip the floured chicken into a beaten egg mixture. The egg acts as a binding agent, helping the outer layer of breadcrumbs stick to the chicken. It also adds richness and moisture to the chicken. Allow any excess egg to drip off before moving on to the next step.

Step 3: Breadcrumbs

Finally, it's time to coat the chicken with breadcrumbs. Fresh breadcrumbs are traditional, but panko, the light and flaky Japanese-style breadcrumbs, also work very well and can be purchased at most grocery stores. You can use plain or seasoned breadcrumbs, depending on your preference. This step ensures your chicken will have that crispy, crunchy texture and golden colour. Make sure to coat the chicken evenly, patting or pressing the breadcrumbs to ensure they adhere well.

Tips:

• Use tongs: Breading can be a sticky process, so using tongs can help keep things neat and mess-free.
• Don't overcrowd the pan: When frying, don't add too many pieces of chicken at once. Adding too much cold chicken will lower the oil temperature, impacting the cooking process and potentially resulting in soggy, unevenly cooked chicken.
• Shake off excess flour: After dredging the chicken in flour, shake off any excess to ensure a thin, even layer remains.
• Season each component: Don't forget to season the flour, breadcrumbs, and chicken itself to enhance the flavour.
• Let the chicken come to room temperature: Before frying, allow the breaded chicken to sit for a few minutes to come to room temperature. This helps ensure even cooking.
• Meat thermometer: To check if your chicken is cooked through, insert a meat thermometer into the thickest part. It should reach an internal temperature of 165°F/74°C.

Frying time: 10-15 minutes

How Long to Deep Fry Chicken Breasts in a Deep Fryer

The time it takes to deep fry chicken breasts depends on several factors, including the size of the chicken breasts, the temperature of the oil, and the method of frying. On average, it takes around 10-15 minutes to deep fry chicken breasts at a temperature of 350°F (175-177°C). However, it's important to ensure that the chicken is cooked thoroughly before serving.

Factors Affecting Frying Time

Size of Chicken Breasts

The size of the chicken breasts will impact the frying time. Larger or thicker chicken breasts will take longer to cook than smaller or thinner ones. If you prefer thinner chicken breasts, you can slice them in half lengthwise or use a mallet to flatten them.

Oil Temperature

The ideal oil temperature for deep frying chicken breasts is between 350°F to 375°F (175°C to 190°C). Frying at a lower temperature will result in soggy chicken, while a higher temperature may burn the exterior without thoroughly cooking the interior.

Bone-in vs. Boneless

Bone-in chicken breasts will take longer to cook than boneless chicken breasts. This is because the bone conducts heat, affecting the cooking time. Therefore, if you're using bone-in chicken breasts, you should allow for a longer frying time.

Tips for Deep Frying Chicken Breasts

Use a Meat Thermometer

To ensure that your chicken is cooked thoroughly, insert a meat thermometer into the thickest part of the chicken breast. It should reach an internal temperature of 165°F (74°C) to be safe to eat.

Avoid Overcrowding

When frying, avoid overcrowding the chicken pieces in the pan or deep fryer. This can lower the oil temperature and result in greasy, soggy chicken. Fry the chicken in batches if necessary.

Allow for Resting Time

After frying, place the chicken breasts on a cooling rack and allow them to rest for about 5 minutes before serving. This allows the juices to redistribute, resulting in a moister and more flavorful chicken.

Resting time: 5 minutes

Once your chicken breasts are golden brown and cooked inside, it's time to take them out of the oil and place them on a plate. It's important to let the chicken rest for a few minutes before serving, and this particular recipe recommends 5 minutes of resting time.

Resting the chicken allows the juices to redistribute, resulting in a moister and more flavorful end product. This step is crucial in ensuring that your chicken is juicy and tender.

While the chicken rests, you can prepare any side dishes you plan to serve with it. Some popular options include mashed potatoes, coleslaw, potato salad, fries, potato wedges, sweet potato fries, mashed sweet potato, steamed vegetables, grilled vegetables, baked vegetables, or air-fried vegetables.

If you're looking to add some extra flavor to your chicken, you can season it with additional salt and pepper after it has finished resting. This step is optional but can enhance the taste of your fried chicken breasts.

After the resting period, your chicken breasts will be ready to serve and enjoy! Remember to practice portion control and not to overindulge, as fried foods are typically high in fat and calories.

Frequently asked questions