Deep Frying Chicken: How Long Does It Take?

Deep-frying chicken is an art form that requires some skills to get a perfect, crispy, succulent, and golden brown result. The cooking time for deep-frying raw chicken depends on various factors, such as the type of chicken, the temperature of the oil, and the amount of chicken being cooked. Chicken wings, for example, are small, evenly sized, and cook through quickly and evenly. The oil temperature should be between 350° and 375° Fahrenheit, and the chicken should be cooked in small batches to maintain the right temperature and increase control over the end result.

Oil temperature: 180-190°C, don't let it drop below 150°C

When deep-frying chicken, the oil temperature is crucial to achieving that perfect, crispy, succulent, and golden-brown result. The ideal temperature range for your oil is between 180°C and 190°C. This temperature ensures the chicken cooks evenly and safely, giving you a crunchy exterior and juicy interior.

It's important to note that the temperature will drop when you carefully place the chicken into the hot oil, but don't let the temperature fall below 150°C. If the oil temperature drops too low, you may end up with greasy, unappetizing chicken. This can happen if you add too much chicken at once or if the chicken is too cold. To avoid this, fry the chicken in small batches, allowing the oil to maintain the right temperature and giving you better control over the cooking process.

While the ideal temperature range is important, timing also plays a role in achieving the desired result. Chicken breasts should be fried for around 5-7 minutes, while chicken legs and thighs may take a little longer, around 8-10 minutes. The key is to adjust the frying time based on the size and type of chicken you're cooking. Remember, it's crucial to not overcrowd the deep fryer.

Always prioritise food safety by cooking the chicken to the recommended internal temperature of at least 165°F (74°C). Use a reliable food thermometer to check the temperature in the thickest part of the breast and the innermost part of the thigh, avoiding any bones or fat. If you're unsure, it's better to cook the chicken a little longer to ensure it's safe to eat.

Brine the chicken for max taste

Brining is a process that injects flavour and moisture into the chicken while also tenderising it. It's a widely used technique by chefs and restaurants famous for their roast chicken.

The chicken is submerged in a salty liquid ("brine") and left to marinate, which adds flavour, tenderises, and keeps the chicken juicy when roasted. The brine is able to inject flavour and seasoning into the whole chicken in a way that other methods cannot.

The only two essential ingredients are water and salt. Everything else is optional and can be customised to your taste.

• Honey or sugar
• Fresh or dried herbs (parsley, thyme, rosemary, sage)
• Peppercorns
• Lemons, garlic, bay leaves

• Bring all the brine ingredients to a boil with a bit of water to bring out the flavour and dissolve the salt.
• Add cold water to bring the temperature down, then refrigerate until fully chilled.
• Submerge the chicken upside down and brine for 12-24 hours in the fridge.
• Pat the chicken dry, brush with butter, and it's ready to cook!

Brined chicken roasts about 20% faster than chicken that is not brined. As a rule of thumb, it's about 15-20 minutes of cooking time for every 500g/1 lb of chicken. For example, a 2 kg/4 lb chicken will take about 60 minutes to cook.

Tips:

• Don't brine for longer than 24 hours, as the chicken will become too salty.
• Make sure the brine is completely chilled before putting the chicken in.
• Brining is different from marinating in that there is a much higher liquid-to-meat ratio. The chicken is completely submerged in the brine, whereas marinades usually have less liquid and the chicken is mostly coated in it.
• Don't rinse the chicken after brining, as this will wash away the flavour.
• If you're frying the chicken, a brine will keep the chicken moist, and the acidity will help cut through the richness of the batter.

Flour and rest the chicken

Now that you've prepared your chicken pieces, it's time to flour them. This step will give the chicken that delicious crispy texture. You'll need three bowls: one for the flour mixture, one for the egg mixture, and one for the seasoned flour.

First, combine the flour with your chosen seasonings in one bowl. In a separate bowl, beat the eggs and add a little water. You can also add some seasoning to the egg mixture if you like. Now you're ready to start dredging!

Take each piece of chicken and dip it into the egg mixture, making sure it's well coated. Then, place the egged chicken into the bowl of seasoned flour and turn it until it's completely covered. Give the chicken a gentle pat to make sure the flour sticks. Tap off any excess flour—you don't want it too thick.

Once all your chicken pieces are floured, let them rest. This step helps the flour adhere better to the chicken, so it won't fall off during frying. You can also place the floured chicken on a wire rack to dry, which is useful when making large batches.

Now that your chicken is well-coated and rested, it's almost ready for frying! Gather your deep fryer and oil, and get ready for the next step—cooking your chicken to golden perfection!

Chicken wings are easy to cook

Firstly, prepare your chicken wings. It is best to pat them dry and season with salt and pepper, or a seasoning of your choice. You can also brine the chicken before cooking to enhance the flavour and make the meat more tender. To brine, immerse the chicken in a solution of 1 dl of salt in 1 litre of water for about an hour, then ensure the chicken is dry before frying.

Next, prepare your flour. You can use plain flour, or add some flavour with salt and pepper. Dip each chicken wing in the flour and shake off any excess. Leave the wings to rest on a grate for at least 10 minutes. This step is important to ensure the flour doesn't come off in flakes when you start frying.

Now, heat your oil. The ideal temperature for deep frying chicken wings is between 350°F and 375°F (180-190°C). The temperature will drop when you add the chicken, so make sure it doesn't fall below 350°F (150°C).

Once your oil is at the right temperature, carefully place the chicken wings in the fryer, making sure not to overcrowd the pot. Fry the wings for around 8-10 minutes, until they are golden brown and crispy. You can check if they are done by using a meat thermometer – the internal temperature should be 165°F when they are cooked.

Finally, remove the wings from the fryer and place them on a plate lined with paper towels to absorb any excess oil. Now they are ready to serve! You can enjoy them as they are, or with your favourite sauces and dips.

So, there you have it! Chicken wings are a simple, tasty treat that can be cooked in just a few easy steps.

Use a neutral oil

When deep-frying chicken, it's important to use a neutral oil with a high smoke point. This is because you'll be frying at high temperatures—usually between 350°F and 375°F—and you don't want to impart any additional flavour to the chicken.

Vegetable oil is a great choice for deep-frying chicken. It has a neutral flavour and a smoke point of around 400°F–450°F, so it's not likely to smoke when frying chicken. It's also cost-effective, which is important as deep-frying requires a lot of oil.

Canola oil is another good option. It has a neutral flavour and is affordable, especially when bought in bulk. It also has a high smoke point of 400°F.

Peanut oil is a popular choice for frying, thanks to its high smoke point and nutty flavour. It's the oil of choice for the fast-food chain Five Guys, for example. However, it is more expensive than some other options and may cause a reaction in those with a nut allergy.

Other neutral oils with high smoke points that can be used for deep-frying chicken include:

• Safflower oil
• Soybean oil
• Corn oil
• Sunflower oil
• Rice bran oil

Frequently asked questions