Frying Chicken Breasts: Time And Temperature Guide

Frying chicken breast in a deep fryer is a great way to cook chicken, but it can be a messy, hot, and time-consuming process. The length of time it takes to fry chicken breast in a deep fryer depends on several factors, including the size of the breast, the temperature of the oil, and the type of pan used. Typically, the frying process takes about 4 minutes on each side, or 10-12 minutes in total for a medium-sized chicken breast at 350°F/175°C. It's important to ensure that the oil is at the right temperature, as oil that is too cold will result in soggy chicken, while oil that is too hot may smoke and burn the chicken.

Oil temperature: 350°F-375°F/175°C-190°C

When deep-frying chicken breasts, the oil temperature should be between 350°F-375°F/175°C-190°C. This temperature range is ideal for achieving a crispy, golden-brown, and non-greasy fried chicken breast.

To ensure the chicken is cooked through, it should be fried for around 10-12 minutes at 350°F/175°C, or 4-5 minutes at 350°F-375°F/176°C-190°C. The exact cooking time will depend on the thickness of the chicken breasts and whether they are boneless or bone-in. Thicker pieces and bone-in chicken will take longer to cook, up to 10-15 minutes.

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 at least 165°F/74°C to be safe to eat. You can also cut into the thickest part of the chicken and ensure that the juices run clear and there is no pink meat.

It is important to note that the oil temperature should not be too hot or too cold. If the oil is too hot, it may smoke and burn the chicken on the outside while leaving it raw inside. On the other hand, if the oil is too cold, the chicken will become soggy. Therefore, it is crucial to maintain the oil temperature within the recommended range.

Additionally, it is recommended to fry the chicken in batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy chicken. By frying in batches, you ensure that the chicken cooks evenly and becomes crispy and well-browned.

Frying time: 10-15 minutes

Frying chicken breasts in a deep fryer is a fast and easy way to cook a family-approved meal. The frying time depends on the size of the chicken breasts, the temperature of the oil, and the pan used for frying. A meat thermometer is a useful tool to check if the chicken is cooked through. The chicken is done when the internal temperature at the thickest part reaches 165ºF/74ºC.

A deep-fried chicken breast recipe that yields juicy and tender results involves a simple process. First, prepare the chicken by patting it dry and seasoning it. Next, dip the chicken in a wet mixture, such as buttermilk or egg wash, and then dredge it in a dry mixture, typically consisting of flour and seasonings. Finally, fry the chicken in a deep fryer at around 350ºF/175ºC for 10-15 minutes, or until golden brown.

It is important to note that the cooking time may vary depending on the size and thickness of the chicken breasts. For thicker pieces or bone-in chicken, the frying time can be extended to up to 15 minutes. To ensure even cooking, avoid overcrowding the pan and fry the chicken in batches if necessary. Additionally, use a thermometer to monitor the oil temperature, ensuring it stays within the ideal range of 350-375ºF/176-190ºC.

Once the chicken is cooked, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain the excess oil. Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute and ensures a juicy and tender bite.

Chicken preparation: pat dry, season, and coat

Before frying your chicken breasts, there are a few key steps to follow to ensure your chicken is juicy and tender on the inside, with a crispy coating on the outside.

Firstly, pat your chicken breasts dry with a paper towel or kitchen towel. This step is important as it helps the seasoning and coating adhere to the chicken.

Next, it's time to season your chicken. In a small bowl, combine your chosen spices and seasonings. You can use a variety of seasonings such as paprika (smoked or regular), garlic powder, onion powder, cayenne pepper, black pepper, dried oregano, thyme, white pepper, salt, and chicken bouillon. Mix your spices well, and then add them generously to the chicken breasts, rubbing them in until the chicken is well coated.

Some recipes suggest creating a wet mixture of buttermilk, eggs, salt, and pepper, in which you can dip the chicken before coating it in the dry spice mix. Buttermilk helps to tenderize the chicken and adds moisture. It also helps the flour coating stick better. You can also try marinating the chicken in buttermilk for a deeper flavour.

Now it's time to coat your chicken. In a separate bowl, mix together your dry ingredients: flour, cornflour or cornstarch, and baking powder. You can also add any remaining spice mix to this flour mixture. Dip each chicken breast into the flour mixture, ensuring the chicken is well coated. Gently shake off any excess flour and set the chicken aside on a plate.

Your chicken breasts are now ready to be fried!

Oil type: vegetable, canola, peanut, or grapeseed

When deep-frying chicken, it's important to choose an oil with a high smoke point, minimal flavour transfer, and a neutral flavour that won't overpower the taste of the chicken.

Vegetable Oil

Vegetable oil is a popular choice for deep-frying chicken due to its high smoke point and neutral flavour. It is widely available and affordable, making it a convenient option for many home cooks.

Canola Oil

Canola oil has a high smoke point, a neutral flavour, and is known for its health benefits. It is high in omega-3 and omega-6 fatty acids while being low in saturated fats, making it a healthier alternative to other frying oils.

Peanut Oil

Peanut oil is another excellent option for deep-frying chicken. It has a high smoke point, prevents flavour transfer, and adds a unique nutty flavour to the chicken. However, peanut oil is generally more expensive and may not be suitable for individuals with nut allergies.

Grapeseed Oil

Grapeseed oil has a high smoke point, a neutral flavour, and is a common choice for deep-frying. It is also a healthy option, as it contains high levels of polyunsaturated fats and antioxidants.

When deep-frying chicken, it is important to maintain the oil temperature between 350-375ºF/176-190ºC. If the oil is too cold, the chicken will be soggy, and if it is too hot, the chicken may burn. Additionally, avoid overcrowding the pan, as this can lower the oil temperature and result in soggy chicken.

Chicken type: boneless, skinless

Frying chicken breasts in a deep fryer is a great way to get that crispy, golden exterior and juicy, tender meat. Here is a detailed guide for frying boneless, skinless chicken breasts in a deep fryer.

Preparation

Before frying, there are a few steps to ensure your chicken is flavoursome and well-coated. Firstly, if your chicken breasts are thicker than 1-1.5 inches, it is recommended to either butterfly them or use a meat mallet to flatten them. This will ensure even cooking.

Next, you will need to prepare your breading or batter. A simple breading can be made with flour, salt, pepper, garlic powder, and paprika. You can also add in other spices like cayenne pepper, dried oregano, or Italian seasoning. For a batter, you can use buttermilk, eggs, and a little milk or water. If you are using buttermilk, it is recommended to marinate the chicken for at least 30 minutes, or up to 6 hours.

Once your chicken and breading/batter are ready, it's time to coat the chicken. For a simple breading, you can dip the chicken in the flour mixture, pressing the coating onto the chicken to ensure it sticks. For a batter, you can dip the chicken in the liquid mixture, let the excess drip off, and then coat it with flour.

Frying

Now it's time for the main event – frying! Heat your oil in a deep fryer to between 325-375°F (163-190°C). You can test the temperature by dropping in a 1-inch cube of bread; if it browns within about a minute, the oil is ready. Be careful not to let the oil get too hot, as this will burn the outside of the chicken before the inside is cooked.

Once the oil is at the right temperature, carefully lower the chicken into the hot oil. Depending on the size of your fryer, you may need to cook the chicken in batches so as not to overcrowd the fryer. Fry the chicken for about 4-5 minutes for thinner pieces, or up to 10-15 minutes for thicker pieces. You can check if the chicken is done by using a meat thermometer – it should reach an internal temperature of 165°F (74°C).

Serving

Once your chicken is cooked, place it on a wire rack to drain and cool slightly before serving. Fried chicken goes well with a variety of sides, including buttermilk biscuits, mashed potatoes, corn salad, steamed vegetables, or fries. Enjoy your delicious, crispy fried chicken!

Frequently asked questions