Frying Chicken: Timing For Perfect Crispy Results

Frying chicken is a straightforward process that can be done in a home kitchen. The time it takes to fry chicken depends on the type of chicken and the method of frying. For example, boneless chicken thighs will take around 15 minutes to fry, whereas bone-in chicken thighs can take between 25 to 30 minutes. The average frying time for a piece of chicken is around 14 minutes, but it's important to ensure that the internal temperature reaches 165°F for white meat and 170-175°F for dark meat.

Oil temperature

The ideal temperature for frying chicken is between 300°F and 375°F.

When frying chicken, it's important to heat the oil to the right temperature to ensure the chicken cooks evenly and safely. A deep-fat fryer or skillet can be used to heat the oil, and a meat thermometer can be used to monitor the temperature.

If frying at too high a temperature, the outside of the chicken will burn before the inside is cooked. On the other hand, if the oil temperature is too low, the chicken will take longer to cook, and the batter may absorb too much oil, resulting in greasy chicken.

To get the best results, it's recommended to use a cooking thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature throughout the cooking process.

Additionally, it's important to note that the temperature of the oil will drop when the chicken is added, so it's crucial to allow the oil to come back up to temperature before adding more chicken.

Chicken pieces

Frying chicken pieces in a fryer is a straightforward process, but there are a few things to keep in mind to ensure juicy, tender, and flavourful results. Here's a step-by-step guide to help you achieve perfectly fried chicken pieces:

Step 1: Prepare the Chicken

Start by cutting the chicken into pieces. You can use boneless, skinless chicken breasts or thighs, cutting them into 1-inch cubes or thin strips. Place the chicken pieces in a resealable plastic bag or a large bowl.

Step 2: Create a Marinade

In a separate container, prepare a marinade by combining buttermilk, salt, and sugar. You can also add other ingredients like hot sauce, garlic powder, or your favourite seasonings. Whisk or mix the ingredients until they are well combined.

Add the marinade to the chicken, ensuring that all pieces are coated evenly. Seal the bag or cover the bowl, and refrigerate for 2 to 4 hours. This step helps to tenderise the meat and infuse it with flavour.

Step 3: Coat the Chicken

After the chicken has marinated, it's time to coat it. Prepare two separate mixtures: one with flour, salt, and ground black pepper, and another with about 3/4 cup of buttermilk.

First, coat the chicken pieces with the flour mixture, then dip them into the buttermilk, and finally, coat them with the flour mixture again. This double-coating technique helps to create a crispy and flavourful crust.

Step 4: Heat the Oil

Choose an oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil. Heat about 1½ inches of oil in your fryer to a temperature of 350ºF (175ºC). Maintaining the right temperature is crucial for achieving the best results.

Step 5: Fry the Chicken

Carefully place a few pieces of chicken into the hot oil, being mindful not to overcrowd the fryer. Fry the chicken for 12 to 15 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165ºF (74ºC).

It's important to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature. You may need to fry the chicken in batches to avoid overcrowding.

Step 6: Drain and Rest

Once the chicken pieces are cooked, remove them from the oil and place them on paper towels or a wire rack to drain any excess oil. Allow the chicken to rest for at least 10 minutes before serving.

Tips for Success:

• When coating the chicken, tap off any excess buttermilk and flour to ensure a crispier coating.
• Avoid overcrowding the fryer, as this can lower the oil temperature and result in greasy chicken.
• Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked thoroughly.
• For extra flavour, experiment with different seasonings, spices, or brine solutions.

Marinating

It is recommended that you marinate your chicken for at least 4 hours, but no longer than 48 hours. Marinating for less time may result in the flavors not penetrating the meat, while exceeding 48 hours can lead to mushy meat due to prolonged exposure to acid in the marinade.

Marinade Options

You can use a variety of liquids and spices to create a marinade. A common option is buttermilk, which helps keep the chicken juicy and can add flavor. You can also use milk mixed with lemon juice or yogurt. The lactic acid in yogurt penetrates the meat deeply without breaking down muscle fibers. If you're feeling adventurous, you can try a cajun spice blend or a mixture of paprika, cumin, garlic powder, onion powder, black pepper, and salt.

Preparing the Chicken for Marinating

Before adding your chicken to the marinade, make sure to pat it dry with a paper towel. This will help the marinade adhere better to the surface of the chicken. You can also score the chicken by making shallow cuts across the surface. This will allow the marinade to penetrate deeper into the meat.

Place your chicken in a large bowl or a resealable plastic bag. Add enough marinade to completely cover the chicken. If using a bowl, cover it with plastic wrap. Place the chicken in the refrigerator and let it marinate for the desired amount of time.

Post-Marinating Tips

After removing the chicken from the marinade, let it sit on a baking screen or wire rack for about 5 minutes. This will allow any excess marinade to drip off. You can also gently shake or tap the chicken to remove any excess. Then, proceed to coat the chicken with flour or breading before frying.

Breading

Step 1: Coat in Flour

First, lightly coat the chicken in flour. This absorbs excess moisture and helps the next layer adhere. Make sure to shake off any excess flour.

Step 2: Dip in Egg

Next, dip the chicken in beaten egg. The egg will help the outer layer of breadcrumbs stick to the chicken.

Step 3: Coat in Breadcrumbs

Finally, coat the chicken in fresh breadcrumbs. The breadcrumbs will cling evenly to both sides thanks to the coating of egg.

Tips:

• Always start with a layer of flour. The flour also gives the egg something to cling to—otherwise, it would slide right off the chicken.
• Use tongs to avoid a sticky mess.
• Season the flour and breadcrumb mixture as well as the chicken itself.
• Don't overcrowd the pan. Adding too much cold chicken will inhibit even cooking and affect the texture.
• If you don't have breadcrumbs, you can use crushed-up slices of white bread or panko, the light and flaky Japanese-style breadcrumbs.

Cooking time

The cooking time for fried chicken depends on the type of chicken, the cooking method, and the desired level of doneness. Here are some general guidelines for cooking times:

Deep Frying

If you are deep frying your chicken, the cooking time will depend on the type of chicken you are using.

• For boneless chicken thighs, it typically takes 15 minutes at 350°F (175°C). The chicken is done when it is golden brown and crispy on the outside, and cooked through on the inside.
• For bone-in chicken thighs, the cooking time is longer, around 25-30 minutes at 350°F (175°C). Again, the chicken is done when it is golden brown and crispy, with an internal temperature of at least 165°F.
• For chicken tenders, fry in small batches for 6 to 8 minutes at 375°F (190°C), or until the pieces are golden brown.
• For chicken breasts, it is recommended to fry for about 7 to 8 minutes per side at 375°F. The chicken is done when it is golden brown and the juices run clear.

Pan Frying

Pan frying chicken thighs will generally take 15-25 minutes. This method is suitable for both bone-in and boneless chicken thighs.

Air Frying

When using an air fryer, preheat the unit to 350°F and cook the chicken for about 3 minutes per side, or until it reaches an internal temperature of 165°F.

Oven Baking

If you are cooking your fried chicken in the oven, it is recommended to bake at 350°F for 15-20 minutes, and then increase the temperature to 400°F to crisp the skin.

Internal Temperature

Regardless of the cooking method, it is important to ensure that your chicken is fully cooked before serving. The internal temperature of the chicken should reach a minimum of 165°F for white meat, and 170-175°F for dark meat. White meat will be at its juiciest at 165°F, while dark meat can be cooked slightly longer for the best texture.

Additionally, visual indicators that your chicken is done include a crispy, golden-brown skin and clear juices.

Frequently asked questions