Frying Chicken Legs: Turkey Fryer Time And Techniques

Frying chicken legs in a turkey fryer is a great way to cook juicy and tender meat with a crunchy exterior. The process involves heating oil to 350°F, coating the chicken legs in a variety of seasonings and spices, and then frying them for approximately 12 to 15 minutes, or until they reach an internal temperature of 165°F. This method can be adapted for different types of frying setups, such as deep frying or pan frying, and the chicken can be seasoned in a variety of ways to suit personal preferences.

Frying Chicken Legs in a Turkey Fryer

Oil temperature: heat oil to 350°F before frying

Frying chicken legs in a turkey fryer requires heating the oil to 350°F. This is a crucial step to ensure the chicken is cooked properly, with a crispy exterior and moist interior. Here is a detailed guide:

Oil Temperature Control:

• Fill the turkey fryer halfway with oil: Most recipes recommend using peanut oil or vegetable oil for frying chicken legs. Peanut oil is flavourful and has a high smoke point, while vegetable oil is flavourless, allowing the chicken's seasonings to shine through.
• Heat the oil to 350°F: Use a frying thermometer to monitor the oil temperature. Depending on outdoor conditions, this can take up to an hour. It is essential to be patient and ensure the oil reaches the desired temperature before adding the chicken.
• Adjust the heat source as needed: To maintain a steady temperature of 350°F, you may need to adjust the heat source under the fryer.

Chicken Preparation:

• While the oil is heating, prepare the chicken legs: You can inject the chicken legs with a marinade for added flavour, or simply add spices, coatings, or batter.
• Coat the chicken: For an extra crispy texture, coat the chicken legs in a dry mixture (flour and spices) and then dip them in a wet mixture (eggs, milk, and seasonings). Repeat this process for a thicker coating.

Frying the Chicken:

• Once the oil reaches 350°F, you can carefully lower the chicken legs into the hot oil using long-handled tongs. Always exercise caution when working with hot oil.
• Fry the chicken legs for approximately 9 minutes per pound: The total frying time will depend on the weight of the chicken legs. A meat thermometer inserted into the thickest part of the leg should read 165°F to 180°F when the chicken is done.
• Remove the chicken from the oil: When the chicken is golden brown and cooked to the desired temperature, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil.

By following these steps and maintaining the oil temperature at 350°F, you will achieve delicious, crispy fried chicken legs with a moist and tender interior.

Cooking time: fry chicken legs for 9 minutes per pound

Frying chicken legs in a turkey fryer is a great way to cook juicy and tender meat with a crunchy exterior. Here is a detailed guide to help you achieve the perfect fried chicken legs:

Preparation:

Before frying, it is essential to prepare the chicken legs and ensure you have the right equipment. Here are the key steps:

• Use a marinade injector (optional): If desired, you can inject your choice of internal flavouring into the chicken legs. This adds an extra layer of taste to the meat.
• Prepare the brine or marinade: While the previous step is optional, brining or marinating the chicken is a great way to add flavour and moisture to the meat. You can use buttermilk, hot sauce, or a combination of spices and seasonings.
• Coat the chicken: After brining or marinating, coat the chicken legs in a mixture of flour and seasonings. You can also dip them in an egg-and-milk mixture for a thicker coating.
• Heat the oil: Fill your turkey fryer halfway with peanut oil or another suitable frying oil. Heat the oil to a temperature of 350 degrees Fahrenheit. This may take up to an hour, depending on outdoor conditions.

Cooking time:

Now, for the main event – frying the chicken legs! Here are the key steps:

• Fry for 9 minutes per pound: Lower the prepared chicken legs into the hot oil using long-handled tongs. Be very careful during this step to avoid any splashing or accidents. Fry the chicken legs for approximately 9 minutes per pound.
• Maintain oil temperature: Adjust the heat under the fryer as needed to maintain an oil temperature of 350 degrees Fahrenheit. This is crucial for even cooking and achieving the perfect crispiness.
• Check for doneness: You can determine if the chicken legs are done by inserting a meat thermometer into the thickest part of the meat. Ensure the internal temperature reaches 165 to 180 degrees Fahrenheit.

Safety and serving:

Once your chicken legs are cooked, there are a few final steps to ensure safety and optimal taste:

• Drain excess oil: Remove the chicken from the fryer and place it on paper towels or a wire rack to drain any excess oil. This will help the chicken maintain its crispiness.
• Rest and serve: Allow the chicken to rest for a few minutes before serving. Frying can be a messy process, so make sure to clean your fryer and surrounding area thoroughly after cooking.

By following these steps, you should be able to fry delicious and crispy chicken legs in your turkey fryer, ensuring a tasty treat for yourself and your guests!

Internal temperature: ensure chicken reaches a minimum internal temperature of 165°F

Ensuring that your chicken has reached a safe internal temperature is a crucial step in frying chicken legs. Food safety is paramount when cooking, and checking the internal temperature of your chicken is the best way to ensure your chicken is cooked properly and avoid foodborne illnesses.

The United States Department of Agriculture (USDA) recommends that poultry be cooked to a minimum internal temperature of 165°F (74°C). This temperature kills harmful bacteria that may be present in the meat, such as salmonella.

To check the internal temperature of your chicken, you should use a meat thermometer. Simply insert the thermometer into the thickest part of the chicken leg, away from the bone or fat, and check the reading. If you do not have a meat thermometer, you can also check the doneness of your chicken by cutting into the thickest part of the meat. If the juices run clear, your chicken is likely done. However, using a meat thermometer is the most accurate way to ensure your chicken has reached the safe internal temperature of 165°F.

It's important to note that the cooking time for chicken legs can vary depending on their size and the method of frying. A larger chicken leg will take longer to cook than a smaller one. Additionally, if you are frying multiple chicken legs at once, you may need to increase the cooking time to ensure even cooking. Therefore, it is crucial to rely on a meat thermometer to determine doneness, rather than relying solely on cooking time.

Once your chicken legs have reached an internal temperature of 165°F, you can remove them from the fryer and let them rest for a few minutes before serving. This resting period allows the juices to redistribute and results in juicier, more tender meat. Enjoy your delicious and safely cooked fried chicken legs!

Oil type: use vegetable oil, peanut oil, or another alternative

When frying chicken legs in a turkey fryer, the type of oil you use is important. You need an oil with a high smoke point that can sustain high temperatures without burning and creating smoke. A smoke point is the temperature at which an oil will start to smoke. A high smoke point is important for deep frying because you need to heat the oil to around 350°F.

Peanut oil is a popular choice for deep frying because it has a high smoke point, a neutral flavour, and adds a crisp texture to foods. It's also reusable if stored properly. However, if you have peanut allergies or sensitivities, you may want to use an alternative oil.

Vegetable oil is another good option for deep frying chicken legs. It usually consists of a blend of plant-derived oils such as corn oil, soybean oil, and sunflower oil, which are all suitable for deep frying on their own as well. Vegetable oil is cost-effective, has a high smoke point, and a neutral flavour, allowing the flavour of the chicken to shine through. Other oils with high smoke points that you can use include:

• Refined avocado oil (smoke point: 520°F)
• Safflower oil (smoke point: 510°F)
• Refined soybean oil (smoke point: 450°F)
• Sunflower oil (smoke point: 450°F)
• Grapeseed oil
• Canola oil
• Corn oil
• Olive oil
• Sesame seed oil

Safety: fry outside on a non-flammable surface

Frying chicken legs in a turkey fryer can be a delicious way to cook, but it's important to put safety first. Here are some detailed instructions to ensure you fry your chicken legs safely outside on a non-flammable surface:

Choose a Safe Location:

• Select an outdoor area with plenty of ventilation for frying. Avoid enclosed spaces, such as a garage, to minimise the risk of smoke inhalation and fire hazards.
• Ensure you are on level ground to prevent accidental spills or tip-overs of the fryer.
• Set up your fryer on a non-flammable surface, such as a driveway or paved patio area. Avoid wooden decks or any combustible materials that could catch fire.

Prepare the Chicken:

• Before frying, ensure the chicken legs are fully thawed and brought to room temperature. Do not fry frozen chicken, as it can lead to uneven cooking and an unsafe temperature drop in the oil.
• Pat the chicken legs dry with paper towels. Removing excess moisture will help reduce oil splatter and help achieve a crispier crust.
• If desired, you can inject the chicken legs with a marinade or spices using a marinade injector. This step is optional but can add extra flavour to your chicken.

Safe Frying Techniques:

• Always use long-handled tongs when inserting or removing chicken from the hot oil. Stand back as far as possible to avoid any hot oil splashes.
• Maintain a safe distance from the fryer, especially when lowering or removing food, to prevent burns or accidents.
• Avoid overcrowding the fryer. Give the chicken legs space to fry evenly and maintain the desired oil temperature.
• Use a thermometer to monitor the oil temperature regularly. Keep the oil temperature between 350-365°F for optimal frying results.
• Be cautious of oil smoke points. Different oils have varying smoke points, so choose an oil suitable for high-temperature frying, such as peanut oil or vegetable oil.

By following these safety guidelines and frying your chicken legs outside on a non-flammable surface, you can enjoy your delicious fried chicken legs with peace of mind!

Frequently asked questions