Frying Chicken: Time In A Deep Fat Fryer

Frying chicken in a deep-fat fryer is a straightforward process that yields juicy, flavourful results. The key to success is maintaining the right temperature and knowing how long to fry the chicken. So, how long should you fry chicken in a deep-fat fryer?

Frying Chicken in a Deep Fat Fryer

Oil temperature

The ideal temperature for frying chicken in a deep fat fryer is around 350°F (175°C). This temperature range is known as the "goldilocks zone" for fried chicken, as it ensures the chicken is cooked through without burning the exterior.

When frying chicken, it is important to note that the oil temperature will drop when the chicken is added due to the cooler temperature of the food. This is why many recipes suggest heating the oil to 375°F before adding the chicken, as the temperature will then drop to the desired range of 325°F-350°F.

For those using an auto-regulating deep fryer, the process is slightly different. With these fryers, you can set the temperature to 375°F, add the chicken, and then let the fryer regulate itself to maintain a consistent temperature close to 325°F during cooking.

The oil temperature is crucial to achieving the perfect fried chicken. If the oil is too cold, the chicken will absorb more oil, resulting in greasy, soggy chicken. On the other hand, if the oil is too hot, the exterior will burn while the interior remains raw.

It is also important to note that the oil volume matters. If you are using a large amount of oil, the temperature drop when adding the chicken may not be as significant, so you may need to adjust your starting temperature accordingly.

A deep-fat thermometer can be a useful tool to monitor the oil temperature and ensure it stays within the desired range.

Additionally, it is recommended to fry the chicken in batches to avoid overcrowding the fryer, as this can also affect the oil temperature and the overall cooking process.

Cooking time

The cooking time for fried chicken in a deep fat fryer depends on several factors, including the type of chicken, the size and thickness of the pieces, the desired level of doneness, and the temperature of the oil. Here is a detailed guide to help you achieve perfectly cooked fried chicken:

Oil Temperature:

It is crucial to heat your oil to the right temperature before adding the chicken. Most recipes recommend heating the oil in a deep fryer to around 350°F (175°C). However, when you add the chicken, the oil temperature will drop, and it is important to manage this temperature change. If your fryer doesn't have auto-temperature regulation, you may need to lower the temperature to around 325°F manually to ensure the chicken cooks through without burning the coating. An oil thermometer can help you monitor the temperature.

Cooking Duration:

The average cooking time for fried chicken pieces is around 12 to 15 minutes, but this can vary depending on the size and type of chicken pieces. For example, smaller or thinner pieces may take less time, while larger or thicker pieces may require a few extra minutes. It is important to cook the chicken until the juices run clear, and the thickest part of the meat reaches the desired internal temperature.

Checking for Doneness:

To ensure your fried chicken is cooked properly, use an instant-read thermometer to check the internal temperature of the thickest part of the meat. The recommended minimum internal temperature for chicken is 165°F (74°C). White meat will be at its juiciest at this temperature, while dark meat can be cooked slightly higher, between 170-175°F, for the best texture.

Cooking in Batches:

To maintain the oil temperature and ensure even cooking, it is recommended to fry the chicken in batches. Avoid overcrowding the fryer, as this can lower the oil temperature, resulting in soggy and greasy chicken. Fry a few pieces at a time, allowing enough space between them for the oil to circulate properly.

Resting and Reheating:

Once the chicken is cooked, remove it from the oil and drain it on a wire rack or paper towels. It is important to let the chicken rest for at least 10 minutes before serving to allow the juices to redistribute and ensure the meat stays moist. If you are frying multiple batches, keep the finished pieces warm in an oven set to a low temperature, such as 200°F. For best results, serve fried chicken fresh, as the skin will be crispier.

Double Frying:

Some people prefer to use a technique called double frying, where the chicken is fried at a lower temperature first and then finished at a higher temperature to achieve a crispier texture. This method helps render some of the fat and produces a crispier exterior.

In conclusion, the cooking time for fried chicken in a deep fat fryer can vary depending on various factors, but by following these guidelines, you can ensure your chicken is cooked safely, evenly, and to your desired level of doneness.

Chicken preparation

Preparing the chicken for frying is a crucial step in the process and involves a few key stages. Firstly, decide whether to use a whole chicken or individual pieces. If opting for a whole chicken, cut it into pieces of similar size, ensuring a mix of white and dark meat. For example, you can use a whole drumstick and thigh, but chop the breast into two pieces.

Next, prepare the chicken coating. This can be done in several ways, such as usingsection: a seasoned flour coating, a batter, or a buttermilk brine. For a basic flour coating, mix flour with seasonings like garlic salt, paprika, black pepper, and poultry seasoning. You can also add cornstarch to the flour for extra crispiness. If using a batter, combine flour, eggs, and water, and dip the chicken pieces before coating them in seasoned flour. This two-step process helps the coating adhere better and creates a crispier texture.

For a buttermilk brine, whisk together buttermilk, hot sauce, salt, and pepper in a mixing bowl. Add the chicken pieces, cover, and refrigerate for several hours. After brining, coat the chicken pieces in a flour mixture or breadcrumbs before frying.

Once the chicken is coated, it's important to let it rest before frying. This allows the coating to adhere better and helps the chicken cook more evenly. Place the coated chicken on a wire rack or parchment-lined baking sheet, and refrigerate if not frying within 30 minutes.

Whensection: you're ready to fry, heat your oil to the desired temperature, typically between 350°F and 375°F. Use a deep fryer, cast iron skillet, or Dutch oven, ensuring the oil is about one inch deep and comes halfway up the food. Carefully lower the chicken pieces into the hot oil, being careful not to overcrowd the pan, as this can lower the oil temperature and affect the cooking. Fry the chicken in batches if needed, and use tongs for safe handling.

Chicken coating

The key to a great fried chicken coating is a crispy texture and a tasty blend of spices. Here are some tips and tricks to achieve that perfect chicken coating:

Dry the Chicken

Before coating the chicken, it is important to ensure that the chicken pieces are completely dry. Pat them gently with paper towels to remove any excess moisture. This step is crucial because excess moisture can cause the batter or coating to fall off during cooking, resulting in a less crispy final product.

Brining (Optional)

Brining the chicken is an optional step but can help enhance the juiciness and flavour of the meat. To brine, simply combine water, salt, and sugar in a large bowl and whisk until dissolved. Add the chicken, ensuring it is fully covered, then refrigerate for about an hour. Discard the brine and pat the chicken pieces dry before proceeding to the next step.

Battering or Dredging

There are two main approaches to coating your chicken: battering and dredging.

Battering involves dipping the chicken in a seasoned batter, usually made with a combination of flour, cornstarch, and liquid (such as water, milk, or beer). This creates a crispier coating and is often used for a Southern-style crust. You can also add baking powder to the batter to create an airy, fluffy texture.

On the other hand, dredging involves dipping the chicken in a dry mixture, typically consisting of flour, cornstarch, and seasonings. This method results in a thinner, crispier coating.

For an extra crispy texture, you can try "triple-dipping" your chicken. First, moisten the chicken with water, then dip it in the seasoned flour. Next, dip it in the batter, and finally, dip it again in the seasoned flour.

Seasonings

The right blend of seasonings can elevate your fried chicken to the next level. Here are some common spices used in fried chicken coatings:

• Garlic salt
• Black pepper
• Paprika
• Poultry seasoning
• Cayenne pepper
• Onion powder
• Oregano
• Basil
• White pepper
• Celery salt
• Ground ginger
• Ground mustard
• Dried thyme
• Dried basil
• Dried oregano

Feel free to experiment with different combinations and quantities of spices to find your perfect blend. You can also try adding a small amount of alcohol, such as vodka, to the batter. The alcohol evaporates quickly when the chicken is fried, creating a flakier, crispier coating.

Coating Application

When applying the coating to your chicken, work with one piece at a time. If battering, ensure you allow any excess batter to drip off before carefully placing the chicken into the hot oil. If dredging, shake off any excess flour and use your fingers to press the coating onto the chicken, ensuring it is fully covered.

Frying Tips

To maintain the crispiness of your coating, avoid overcrowding the pan or fryer. The chicken pieces should not be touching each other, as this can cause the coating to knock off. Additionally, only flip your chicken once during frying to avoid disturbing the crunchy coating.

Let the chicken rest on a wire rack or paper towels after frying to allow excess oil to drain. For optimal crispiness, it is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to four days.

Frying technique

Frying chicken is a delicate process that requires precision and attention to detail. Here is a step-by-step guide to help you achieve the perfect fried chicken:

Step 1: Prepare the Chicken

Before frying, it is essential to prepare the chicken pieces properly. Ensure that the chicken pieces are not too big. For example, use a whole drumstick or thigh, but chop the breast part into two or more pieces. This ensures even cooking and prevents undercooked or overcooked sections.

Step 2: Create a Breading Station

Set up a "dredging station" with your chosen ingredients and mixtures in large shallow bowls or baking dishes. This minimizes mess and makes cleanup easier. The standard breading procedure follows a dry-wet-dry method. Start with seasoned flour, then dip the chicken into an egg batter or buttermilk mixture, and finally, coat it with breadcrumbs, crushed saltines, or a flour mixture.

Step 3: Coat the Chicken

Use one "wet hand" and one "dry hand" when transferring chicken pieces from the wet mixture to the dry coating. This helps the ingredients adhere better. After coating, gently pat the chicken and let it rest on a wire rack to allow the coating to set. This step is crucial for ensuring the breading doesn't fall off during frying.

Step 4: Heat the Oil

Use a deep fryer or a heavy-bottomed pot, such as a Dutch oven or cast-iron skillet, to heat the oil. The amount of oil needed will depend on the size of your fryer or pot. As a general rule, the oil should be about one inch deep or halfway up the food. Heat the oil to 350°F (175°C) before adding the chicken.

Step 5: Fry the Chicken

Use tongs to carefully lower each piece of chicken into the hot oil, starting with the edge closest to you and working away from yourself to avoid splatters. Fry in batches, being careful not to overcrowd the fryer or pot, as this can lower the oil temperature and result in greasy chicken. The cooking time will depend on the size and thickness of the chicken pieces, but on average, it takes about 12-15 minutes to fry chicken in a deep fryer. Aim for a minimum internal temperature of 165°F (74°C) to ensure the chicken is cooked through.

Step 6: Drain and Rest

Once the chicken is golden brown and cooked through, remove it from the oil and place it on a wire rack or paper towels to drain the excess oil. Let the chicken rest for at least 10 minutes before serving to allow the juices to redistribute and ensure a juicy, tender texture.

Tips for Success:

• Use oils with a high smoke point, such as vegetable oil, peanut oil, canola oil, safflower oil, or corn oil.
• Maintain a consistent oil temperature during frying. If using a deep fryer that doesn't auto-regulate the temperature, you may need to adjust the heat to maintain a temperature of around 325°F during cooking.
• Double-frying is a technique where you fry the chicken at a lower temperature first, then again at a higher temperature to achieve a crispier texture.
• If frying in batches, keep the finished pieces warm in the oven at 200°F while you cook the remaining chicken.

Frequently asked questions