Frying Chicken In An Oster Deep Fryer: Time And Techniques

Frying chicken in an Oster deep fryer is a straightforward process. The key to success is maintaining the right temperature and not overcrowding the fryer. The oil temperature should be around 350°F (175°C), and the internal temperature of the chicken should reach 165°F. Depending on the size of the chicken pieces, the frying time will vary, with dark meat taking about 12-14 minutes and white meat taking 8-10 minutes. It's important to let the oil come back up to temperature before adding the next batch. Additionally, it's recommended to use oils with a high smoke point, such as vegetable, peanut, or canola oil.

Oil temperature and type

The type of oil you use for frying chicken is important, as some oils are better suited for deep frying than others due to their high smoke point. A smoke point is the temperature at which the oil starts to smoke and turn acrid.

Peanut oil is a popular choice for frying chicken, as it has a neutral flavour that won't compromise the taste of the chicken. It also has a high smoke point. Other good choices include vegetable oil, canola oil, safflower oil, rice bran oil, sunflower oil, and corn oil.

The temperature of the oil is also crucial to achieving the perfect fried chicken. Deep frying is usually done at high temperatures, typically between 350 and 375 °F. The ideal temperature for frying chicken is around 350°F, and you should maintain this temperature as much as possible. This means not overcrowding the pan, frying only a few pieces of chicken at a time, and ensuring the oil returns to the correct temperature before starting a new batch.

If you're using a deep fryer, simply set the temperature and wait for the pre-heat light to illuminate. If you're frying on a stovetop, heat the oil over a medium-high heat until it reaches the desired temperature, then turn down the heat to medium before adding your chicken.

Chicken preparation

Ingredients

You will need:

• Chicken (a whole chicken, cut up, or your preferred cuts of chicken)
• Buttermilk
• Hot sauce (optional)
• Cornstarch
• Flour (all-purpose or non-gluten-based)
• Spices (e.g. salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper)
• Oil for frying (vegetable, canola, peanut, or another neutral oil)

Marinating the Chicken

In a large bowl, combine the chicken with the buttermilk, hot sauce (if using), and spices. Stir until everything is well mixed and the chicken is coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, but preferably overnight for maximum juiciness.

Preparing the Breading

In a separate medium-sized bowl, combine the flour, cornstarch, and spices. Whisk the mixture until it is completely combined and uniform in colour.

Coating the Chicken

Take each piece of chicken out of the buttermilk mixture one at a time, letting the excess buttermilk drip off. Coat each piece of chicken thoroughly in the flour mixture, then shake off any excess. Place the coated chicken on a wire rack or baking sheet, and let it sit for a few minutes until the coating starts to look a little pasty. This will help the breading stick to the chicken.

Frying the Chicken

Fill your Oster deep fryer with oil, following the manufacturer's instructions for the correct amount. Preheat the oil to 325°F–350°F. Carefully place the chicken pieces into the hot oil, working in batches of 2–4 pieces at a time to avoid overcrowding. Fry the chicken until it is golden brown and the internal temperature reaches 165°F. This should take around 8–10 minutes for white meat and 12–14 minutes for dark meat. Use a meat thermometer to check the temperature if you are unsure.

Remove the chicken from the oil and place it on paper towels or a wire cooling rack to rest for at least 10 minutes before serving. Sprinkle with a little flaked salt, if desired.

Cooking time and temperature

The cooking time and temperature for frying chicken in an Oster deep fryer will depend on the type of chicken you are cooking. White meat will take less time to cook than dark meat. The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different, so make sure you cook each one to a minimum internal temperature of 165 °F. White meat will be at its juiciest at 165 °F, while dark meat can be cooked to 170-175 °F for the best texture.

Chicken strips and chicken tenders will take 12 to 15 minutes to cook (finish cooking in a 200 °F oven if needed). You can also blanch them first at 325 °F for 3 to 4 minutes, then fry at 400 °F for another 3 to 4 minutes, until the flesh is white, opaque, and firm.

Chicken thighs will take about 12-18 minutes to fry. The safe internal temperature for chicken thighs is 165 °F.

When frying chicken, it is important to maintain the oil temperature at around 325-350 °F. This can be challenging, as adding chicken to the oil will lower the temperature. To minimize the temperature drop, only fry a few pieces of chicken at a time and make sure to bring the oil back up to temperature before starting a new batch.

It is also important to avoid overcrowding the pan, as this can cause the oil temperature to drop, resulting in longer cooking times and soggy, greasy chicken.

Breading techniques

Breading chicken is easy once you get the hang of it. The key to making the breading stick to the chicken is to shake off the excess flour. The breading should be thin and even.

Preparation

Before you start breading, prepare your ingredients and lay them out in an assembly line: raw chicken, a plate of flour, a plate of beaten egg, a plate of breadcrumbs, and finally, the cooking pan. Pat the chicken dry with a paper towel to remove excess moisture. You can use a meat mallet to gently pound out your chicken until it is of even thickness.

Seasoning

Season the flour and cornmeal mixture, as well as the chicken itself. Seasoning each component ensures bold, savory flavor in every bite.

Dredging

Dredge each piece of chicken in the flour mixture, then dip it in the egg mixture, and return it to the flour mixture. Shake off the excess flour to ensure a thin, even layer is left.

Breadcrumbs

Cover the chicken in breadcrumbs and press firmly to help them adhere. You can use store-bought or homemade breadcrumbs. Homemade breadcrumbs are made with just one ingredient and don't have any added fillers, making the recipe more wholesome.

Resting

Lay the breaded chicken out for 15-20 minutes to allow the breadcrumbs to absorb the moisture. This will result in more even cooking.

Cooking

You can cook the chicken by baking, frying, or air frying. If frying, don't overcrowd the pan. Each piece of chicken should have some space around it. Adding too much cold chicken will drop the temperature of the oil and inhibit even cooking, affecting the crispiness of the breading.

Troubleshooting

If your breading keeps falling off, make sure to tap off the excess buttermilk and flour. Give the chicken a gentle pat after coating with the flour mixture to ensure it sticks. Don't flip the chicken more than once while frying, as this can disturb the crunchy coating.

Storage

Breaded chicken is best when fresh, but leftovers will keep in the fridge for up to three days. For best results, reheat in a 350-degree oven for 15-20 minutes.

Frying tools

Frying chicken at home is a simple process that can be made easier with the right tools. Here are some essential frying tools to help you get started:

Heavy, Deep Pot

A heavy, deep pot is ideal for deep frying. Look for a pot with a capacity of 4 to 6 quarts, such as a 5.5-quart enameled cast iron pot. Cast iron is a great choice as it retains heat well, ensuring consistent frying temperatures. The light enamel interior of an enameled cast iron pot also makes it easier to monitor your food and prevent overcooking. Alternatively, you can use an uncoated cast iron pot, but be extra cautious to avoid overcooking. Remember, the larger the pot, the more oil you'll need. However, using more oil has the advantage of maintaining a stable temperature and quicker recovery. Ensure your pot is deep enough to hold at least 3 inches of oil, with an additional 3 inches of space between the oil and the top of the pan.

Thermometer

A thermometer is essential for monitoring the oil temperature during frying. Look for a thermometer that can accurately register temperatures between 350 to 400 °F. Deep-fry thermometers typically clip to the side of the pot, or you can use a probe thermometer.

Spider or Skimmer

A spider or skimmer is a useful tool for removing cooked chicken from the hot oil. A spider is a wok tool with a wooden handle and a wire mesh basket. Regular-sized spiders may be too large for some pots, so check the dimensions before purchasing. Alternatively, you can use a skimmer, which is designed to skim foam and is generally smaller with a flatter basket and tighter mesh. The tighter mesh of a skimmer leaves less oil on the food, but a spider is a slightly better choice if it fits your pot.

Splatter Screen

Although not essential, a splatter screen helps minimize the mess during frying. Some newer models even have filters to reduce frying odors.

Rack and Sheet Pan

A rack placed over a sheet pan is ideal for draining excess oil from fried chicken. This setup helps prevent soggy or greasy food, which can occur when using paper towels or plates for draining. Additionally, a rack and pan setup allows you to keep the first batch of fried chicken crisp while you finish frying the rest. You can find these items sold separately or as a set, with the racks often marketed as cooling racks for baked goods.

Oil for Frying

When it comes to oil, there are several options available. Common choices include peanut oil, vegetable oil, canola oil, safflower oil, and corn oil. Each of these oils has a smoke point above 400 °F, making them suitable for deep frying. Vegetable oil is a recommended option for a neutral flavor.

Frequently asked questions