Frying Chicken: Deep Fryer Cooking Time And Techniques

Frying chicken in a deep fryer is a great way to get juicy, tender meat with a crunchy exterior. The time it takes to fry chicken in a deep fryer depends on the type of chicken being cooked, the temperature of the oil, and the desired level of doneness. On average, a piece of chicken will need to be fried for around 14 minutes, but this can vary depending on the size and thickness of the meat. White meat is typically cooked for 8-10 minutes, while dark meat can take 12-14 minutes. The optimal temperature for the oil is between 325°F and 375°F, and the chicken is done when it reaches an internal temperature of 165°F.

Oil temperature and duration

The ideal temperature for frying chicken is between 325°F and 375°F (162°C and 190°C). Most recipes recommend heating the oil to 350°F (176°C) and then adding the chicken, which will cause the oil temperature to drop. It is important to ensure that the oil does not get too hot, as this can result in the chicken becoming burnt on the outside while remaining raw on the inside.

The duration of frying will depend on the size and type of chicken being cooked. Smaller pieces, such as wings or tenders, will take less time to cook than larger pieces, such as breasts or thighs. On average, chicken should be fried for about 14 minutes, but this can range from 8 to 15 minutes, depending on the size and type of chicken. It is important to ensure that the internal temperature of the chicken reaches a minimum of 165°F (74°C) to ensure food safety.

When frying chicken, it is important to work in batches to avoid overcrowding the fryer. This will help ensure even cooking and prevent the oil temperature from dropping too much. It is also recommended to flip the chicken only once during frying to avoid disturbing the crunchy coating.

For best results, it is recommended to use a neutral oil with a high smoke point, such as peanut oil, vegetable oil, canola oil, safflower oil, or corn oil. Additionally, allowing the chicken to dry on a wire rack after coating it with the breading can help the breading adhere better and result in a crispier final product.

Chicken preparation

Ingredients

You will need a whole chicken, cut into 8 pieces, or 6 chicken thighs and 6 chicken drumsticks. You can also use your favourite cut of chicken, such as breasts, thighs, wings, or legs.

For the marinade, you will need buttermilk, hot sauce, salt, and pepper.

For the breading, you will need flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt.

For frying, use a neutral frying oil such as peanut oil, vegetable oil, canola oil, safflower oil, or corn oil.

Marinade

In a large mixing bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces and cover the bowl with plastic wrap. Refrigerate for at least 2 hours, but preferably overnight for maximum juiciness.

Breading

In a medium-sized bowl, combine the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt. Whisk the mixture until it is completely combined.

Take the chicken pieces out of the marinade one at a time, letting the excess buttermilk drip off. Coat each piece of chicken in the flour mixture, making sure it is well coated. Shake off any excess breading and set the chicken aside. Let the chicken sit for a few minutes until the coating starts to look a little pasty.

Frying

Preheat your oil in a deep fryer to 350°F–375°F. Carefully add the chicken pieces to the hot oil, a few pieces at a time, being careful not to overcrowd the fryer. Fry the chicken until it is golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat will take about 12–14 minutes, and white meat will take 8–10 minutes.

When the chicken is done frying, place it on a paper towel-lined sheet tray to rest for at least 10 minutes before serving.

Breading and coating

The breading and coating are key to achieving that crispy, crunchy texture and mouth-watering flavour of deep-fried chicken. Here are the steps to achieve that perfect breading and coating:

Brining (Optional but Recommended)

Brining the chicken is not mandatory, but it is a great way to add flavour and make the meat juicier and more tender. You can brine the chicken in milk or water with spices like salt, garlic, black peppercorns, and bay leaves. Pierce the chicken with a knife to allow the brine to penetrate deeper. Leave the chicken in the brine for at least 2 hours, but preferably overnight for the best results.

Dry Brining (Optional but Recommended)

Before coating the chicken, you can also apply a dry brine by sprinkling salt directly onto the chicken pieces. This step helps to tenderise the meat and infuse it with flavour. You can do this for 30 minutes at room temperature or overnight in the refrigerator.

Prepare the Breading Mixture

In a large bowl, combine all-purpose flour, cornstarch, and your choice of seasonings. You can use a variety of seasonings like smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, dried oregano, onion powder, cayenne pepper, or baking powder. Mix everything together until well combined. You can also add in a little vodka or other neutral spirits to help create a flakier coating.

Prepare the Wet Batter

In a separate bowl, prepare a wet batter by whisking together buttermilk, egg whites, and a small amount of cold water. You can also add in some of the leftover brine from the previous step to enhance the flavour. Dip each piece of chicken into the wet batter and let any excess drip off.

Dredge the Chicken

Now it's time to coat the chicken with the breading mixture. Working with one piece at a time, dredge the chicken in the flour mixture. Make sure each piece is well coated, using your fingers to press the flour mixture onto the chicken. Shake off any excess flour and set the coated chicken aside on a rack or baking sheet.

Double Dipping (Optional)

For an even thicker and crispier coating, you can double dip the chicken. After coating the chicken with the flour mixture, let it rest for a few minutes until the coating becomes slightly pasty. Then, dip the chicken back into the wet batter and dredge it in the flour mixture again.

Rest the Coated Chicken

Once all the chicken pieces are coated, let them rest for at least 10 minutes, up to 30 minutes. This step helps the coating set and ensures a crispier texture.

Fry the Chicken

Finally, it's time to fry your perfectly breaded chicken! Heat your oil to 325-350°F (180°C) in a deep fryer or a heavy-bottomed pot. Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the fryer. Fry the chicken in batches if needed. Fry until the chicken is golden brown and the internal temperature reaches 165°F. The cooking time will depend on the size of the chicken pieces, but it typically takes around 8-15 minutes.

Now you know the secrets to achieving that mouth-watering, crispy deep-fried chicken! Enjoy your delicious homemade fried chicken!

Frying technique

Frying chicken in a deep fryer is a relatively straightforward process, but there are some important steps to follow to ensure the best results. Here is a detailed guide on the frying technique for delicious, crispy fried chicken:

Preparation

Before frying, there are some essential preparatory steps to follow. Firstly, cut the chicken into pieces, separating the whole drumstick, whole thigh, and chopping the breast part into two. You can also opt to use your favourite cut of chicken, such as breasts, thighs, wings, or legs. The key is to ensure the chicken pieces are not too big, as this will impact cooking time and evenness.

Next, prepare the buttermilk marinade. Buttermilk is essential for juicy, tender chicken. In a large bowl, combine the buttermilk with salt, pepper, garlic powder, onion powder, and hot sauce (optional). Add the chicken pieces to this mixture, ensuring they are well coated. Cover the bowl and let the chicken marinate in the fridge for at least two hours, but preferably overnight for maximum flavour and tenderness.

While the chicken is marinating, prepare the breading or coating. In a medium-sized bowl, combine flour, cornstarch, salt, and pepper. You can also add other spices to this mixture, such as paprika, onion powder, garlic powder, oregano, basil, or cayenne pepper, according to your preference. Whisk the mixture until it is fully combined.

Frying

Once the chicken has marinated, it's time to start frying. Preheat your deep fryer to between 325°F and 350°F. The optimal frying temperature will depend on the type of oil used and the size of the chicken pieces. If using a cast iron skillet, preheat to a lower temperature of around 300°F to 325°F, as cast iron retains heat very well and can easily get too hot.

Take each piece of chicken out of the buttermilk marinade, letting the excess drip off. Gently shake or tap the chicken to remove any excess buttermilk. Next, coat the chicken pieces in the flour mixture, ensuring they are well coated. Again, shake off any excess flour.

Carefully place the chicken pieces into the hot oil, being cautious not to splash the hot oil. Fry in batches of three to four pieces at a time to avoid overcrowding the fryer, which can affect cooking evenness and cause the coating to fall off. Turn the chicken pieces every few minutes to ensure even cooking.

The chicken is done when it turns golden brown and reaches an internal temperature of 165°F. This should take around 12 to 14 minutes for dark meat and 8 to 10 minutes for white meat. Use a meat thermometer to check the internal temperature for doneness.

Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined tray. Immediately sprinkle a little flaked salt on top. Let the chicken rest for at least 10 minutes before serving.

Tips for Success

• Always use a thermometer to monitor the oil temperature and adjust as needed.
• Avoid overcrowding the fryer to ensure even cooking and prevent the coating from falling off.
• Only flip the chicken once while frying to minimise disturbance to the crunchy coating.
• Marinate the chicken for as long as possible, preferably overnight, for maximum tenderness and flavour.
• Use a wire rack to let the chicken dry after coating, which is especially useful when making large batches.
• For extra crispiness, let the coated chicken sit for a few minutes before frying, allowing the coating to become slightly pasty.
• For cast iron skillets, monitor the temperature closely to prevent the chicken from burning.
• Always use real buttermilk for the marinade, as substitutes will affect the flavour and tenderness.
• Cornstarch is key to achieving an extra crunchy exterior.

Storing and reheating

Storing fried chicken in the refrigerator is a great way to preserve its flavour and texture for future meals. To ensure food safety and maintain optimal quality, follow these steps:

Firstly, allow the chicken to cool completely before storing. This helps retain the crispiness of the coating. Then, place the chicken in an airtight container and refrigerate. Properly stored fried chicken will remain fresh and safe to eat for up to five days.

If you wish to freeze fried chicken, use an airtight container, and it will maintain its quality for up to six months.

Now, let's talk about reheating. There are several methods to reheat fried chicken, each with its pros and cons:

Oven:

The oven is the best option for reheating fried chicken while maintaining a crispy exterior and moist meat. Place a wire rack on a baking sheet, and lay the chicken in a single layer on the rack. Preheat the oven to 400°F, and let the chicken come to room temperature for 20-30 minutes. Then, bake for 12-15 minutes, or until the internal temperature reaches 120°F.

Air Fryer:

The air fryer is the second-best option for reheating fried chicken. Preheat the air fryer to 375°F, and let the chicken come to room temperature. Place the chicken in the air fryer basket in a single layer, ensuring adequate air circulation. Reheat for 3-8 minutes, until the internal temperature reaches 165°F.

Microwave:

While safe, microwaving fried chicken is not recommended, as it tends to make the chicken soggy. If you choose to use the microwave, place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat in 20-40 second intervals, turning the chicken over after each interval.

Stovetop:

You can also reheat fried chicken by frying it again on the stovetop. Heat oil in a heavy-duty pot or Dutch oven to 350°F. Add the chicken without overcrowding the pan, and cook for 3-5 minutes, until crisp and heated through.

Remember, when reheating fried chicken, always ensure that it reaches an internal temperature of 165°F to guarantee food safety. Enjoy your delicious, crispy fried chicken!

Frequently asked questions