Frying Chicken In A Turkey Fryer: Time And Techniques

Deep-frying a whole chicken or turkey is a popular cooking method that yields juicy meat with a crispy skin. While it can be dangerous, the process can be made safer by following the manufacturer's instructions and taking precautions to avoid oil spills and fires. Before frying, the chicken or turkey should be dried thoroughly and covered with a marinade or seasoning. The oil should be heated to around 350°F (177°C) before the poultry is slowly lowered into it. The cooking time depends on the weight of the bird, but it is typically between 3 and 8 minutes per pound. The ideal internal temperature for a chicken is 165°F, while a turkey should reach 145°F. After frying, the poultry should be allowed to rest for at least 10 minutes before serving.

Oil temperature

The oil temperature is one of the most important factors when frying chicken in a turkey fryer. It is crucial to follow the manufacturer's instructions carefully to ensure safe handling of the equipment and avoid any injuries.

When frying chicken in a turkey fryer, the ideal oil temperature is between 325 to 350 degrees Fahrenheit (163 to 177 degrees Celsius). This temperature range allows for even cooking and ensures that the chicken is cooked through without burning the exterior. It is important to maintain a consistent temperature throughout the frying process.

To achieve the desired oil temperature, preheating is essential. Depending on the type of fryer and the amount of oil used, it may take some time for the oil to reach the target temperature. It is recommended to use a thermometer specifically designed for deep frying, such as a deep-frying thermometer or an instant-read thermometer, to accurately monitor the oil temperature.

Once the oil has reached the desired temperature, you can slowly and carefully lower the chicken into the hot oil. It is important to wear protective gear, such as oven mitts and sturdy shoes, to avoid any splatters or spills of hot oil. Ensure that there is no exposed skin when handling the chicken to prevent any burns.

During the frying process, it is crucial to maintain the oil temperature within the desired range. Adjust the heat source as needed to keep the oil temperature consistent. Frying the chicken at the correct temperature ensures that the exterior achieves a crispy texture while the meat remains moist and tender on the inside.

Additionally, it is important to note that the oil temperature may fluctuate when frying multiple batches of chicken. In such cases, allow the oil to come back up to the desired temperature before adding the next batch. This ensures that each piece of chicken is cooked evenly and consistently.

Marinade

Before frying your chicken, you can marinate it to add flavour and moisture. A marinade is a mixture of ingredients such as oil, spices, herbs, and/or acid, which is rubbed or injected into the chicken.

How to Marinate

There are two main ways to marinate your chicken:

• Rub: Mix your chosen spices and herbs with oil and rub the mixture all over the chicken, making sure to cover every surface, including the cavity.
• Injection: Mix your chosen spices and herbs with oil, lemon juice, and/or butter, and inject the mixture into the chicken using a meat injector. Try to make as few holes as possible in the chicken, and move the needle in different directions through each hole to inject as much marinade as possible.

Option 1

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup prepared yellow mustard
• 1/2 cup minced fresh chives
• 1/2 cup minced fresh sage
• 1/2 cup minced fresh oregano
• 1/2 cup chopped fresh parsley
• 1/4 cup minced fresh thyme
• 2 teaspoons minced garlic
• 1 tablespoon paprika
• 3 tablespoons salt-free herb seasoning blend

Option 2

• 3/4 bottle Italian dressing
• 1/2 cup cayenne pepper
• 1 cup Creole seasoning
• 2 tablespoons garlic powder

Marinating Time

Leave your chicken to marinate for at least 8 hours or overnight. For best results, leave it for 24 hours, repositioning the bag every 4 hours or so.

After Marinating

After removing your chicken from the marinade, transfer the leftover marinade to a saucepan and boil it. Use the boiled marinade to baste the chicken every 30 minutes while roasting.

Cooking time

The cooking time for frying a chicken in a turkey fryer depends on the weight of the chicken and the temperature of the oil. It is recommended that the oil be heated to 350°F (177°C) before lowering the chicken into it. The cooking time is then around 3 to 8 minutes per pound of chicken. For example, a 3-pound chicken would need to fry for around 9 to 24 minutes, while a 5-pound chicken would need 15 to 40 minutes.

It is important to monitor the temperature of the oil during frying, as it may drop when the chicken is added. If the oil temperature drops and stays below 300°F (150°C), it is recommended to remove the chicken and allow the oil to come back up to 350°F before continuing.

When frying a whole chicken, it is important to ensure that the chicken is fully cooked. This can be checked by inserting a meat thermometer into the thickest part of the meat, usually the thigh. The internal temperature should reach 165°F (74°C) to be fully cooked. It is also recommended to let the chicken rest for at least 10 to 20 minutes before carving, to allow the juices to redistribute and ensure a juicy and tender bird.

When frying chicken pieces, such as thighs, drumsticks, and breasts, the cooking time will vary depending on the size and type of piece. For example, drumsticks may take around 10 minutes per side, while thighs could take 4 to 5 minutes per side. It is important to adjust the heat to maintain a temperature of 325°F (163°C) during frying. The minimum safe temperature for cooked chicken is 165°F (74°C).

Deep-frying a chicken is a relatively quick process, but it is important to take the necessary precautions to ensure food safety and avoid overcooking.

Safety precautions

Frying a chicken in a turkey fryer can be dangerous due to the amount of hot oil and high temperatures involved. Here are some safety precautions to follow when frying chicken in a turkey fryer:

Setup:

• Always read and follow the manufacturer's instructions and warnings for your specific turkey fryer.
• Use the fryer outdoors on a solid, level surface, away from any structures, combustible materials, or flammable objects. Maintain a safe distance of at least 10 feet from anything flammable, including trees.
• Ensure there is at least 2 feet of space between the burner and the propane tank.
• Set up a grease-rated fire extinguisher nearby. Water should never be used on a grease fire, as it will cause the grease/oil to spread.
• Keep children and pets away from the fryer at all times.

Preparing the Chicken:

• Fully thaw and pat dry the chicken before frying. A wet or icy chicken can cause oil flares or splatter when placed in hot oil.
• Do not stuff the chicken before frying.

Frying:

• Wear protective clothing, such as oven mitts, a BBQ apron, and eye protection to shield yourself from potential hot oil splashes.
• Turn off the burner before carefully and slowly lowering the chicken into the oil. Once the chicken is submerged, turn the burner back on.
• Maintain a proper oil temperature of around 350°F (177°C). Do not allow the temperature to exceed 375°F (191°C).
• Never leave the fryer unattended while in use.

After Frying:

Allow the pot to cool completely before moving or disposing of the oil.

Resting time

Firstly, after removing the chicken from the fryer, it is crucial to let it rest for a minimum of 10 minutes before carving. This allows the juices to settle and helps prevent them from running out when the chicken is cut, keeping the meat juicy and flavourful.

During the resting time, it is important to keep the chicken in a warm place. You can loosely tent it with foil to retain heat. This will ensure the chicken stays warm and doesn't cool down too much before serving.

The resting time can vary depending on the size of the chicken. For a smaller chicken, 10 to 15 minutes of resting time is usually sufficient. However, for a larger bird, you may want to consider resting it for 20 minutes or more. This longer resting time helps ensure that the juices have time to redistribute throughout the larger volume of meat.

While resting, it is important to monitor the internal temperature of the chicken. Insert a meat thermometer into the thickest part of the thigh or breast to check. The internal temperature should reach 165°F to ensure the chicken is fully cooked and safe to eat.

If you are frying multiple chickens, it is best to rest them individually. Resting the chickens on a wire rack allows excess oil to drip off and helps keep the chicken crispy. You can also blot the surface of the chicken with paper towels to absorb any excess oil.

Lastly, it is important to note that the resting time starts as soon as the chicken is removed from the fryer. So, if you are frying multiple batches, factor in the resting time for each batch when planning your cooking process.

Frequently asked questions