Tiffany Haney
Deep-fried chicken is a delicious, versatile dish that can be prepared in many ways. While it is not considered a healthy option, there are ways to make it more nutritious, such as using vegetable oils like canola, corn, or peanut oil instead of butter, lard, or palm oil. You can also try air frying, which produces crispy chicken without the need for oil. This guide will focus on how to cook breaded chicken in a deep fryer.
Characteristics and Values Table for Deep-Frying Breaded Chicken
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F (180°C) |
| Oil type | Vegetable oil, canola oil, corn oil, peanut oil, clarified butter, frying oil |
| Chicken type | Boneless, skinless chicken breast |
| Chicken preparation | Pound chicken with a mallet, marinate in buttermilk, pat dry with paper towels |
| Breading | Flour, cornstarch, cornmeal, breadcrumbs, panko, Parmesan cheese, spices |
| Breading process | Dip chicken in flour, egg, and breadcrumbs; use wet and dry hands |
| Frying | Fry a few pieces at a time without overcrowding the pan, for 7-8 minutes on each side |
| Frying technique | Maintain oil temperature, swirl the pan, rotate chicken pieces |
| Drain | Use paper towels or a wire rack |
| Reheat | In the oven at 350°F for 15 minutes, then increase to 400°F to crisp |
| Storage | Refrigerate in an airtight container for up to 3-4 days |
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What You'll Learn
Oil temperature and type
The ideal temperature for frying breaded chicken is between 350°F and 375°F. The oil should be very hot before adding the chicken. The temperature will drop when the chicken is added, so it is important to adjust the heat to maintain a temperature of around 350°F while cooking. The chicken is fully cooked when the thickest part of the meat reaches an internal temperature of 160°F to 165°F. If you do not have a thermometer, check that the juices run clear, not pink, when sliced into.
When it comes to the type of oil, vegetable oil is a good option, especially canola, corn, and peanut oil. These vegetable-based oils are healthier alternatives to fats like butter, lard, and palm oil, as they are rich in monounsaturated and polyunsaturated fats. Clarified butter, which has had its water content and milk solids removed, can also be used and will add a rich, nutty flavor to the chicken.
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Chicken preparation
Firstly, decide whether you want to use boneless or bone-in chicken. Boneless chicken cooks faster and is more convenient for frying, but you can also use bone-in chicken if preferred. If you choose boneless, you can either buy chicken breasts or prepare the cutlets yourself by pounding the chicken with a mallet to flatten them.
The next step is to season the chicken. You can use salt and pepper or a specific fried chicken seasoning blend. If you want to add extra flavour, you can marinate the chicken in buttermilk, yoghurt, or a mixture of milk and lemon juice. However, do not marinate for longer than 48 hours, as the meat can become too soft.
Now, it's time for the breading process. The traditional process involves three steps: flour, egg, and breadcrumbs. Set up a dredging station with three wide, shallow bowls. In the first bowl, place the flour and your chosen seasonings. In the second bowl, beat one or more eggs with a fork and add a little water if desired. In the third bowl, place the breadcrumbs, or panko breadcrumbs for a lighter, flakier texture. You can also add Parmesan cheese to the breadcrumbs for extra flavour.
Start the breading process by dredging the chicken in flour, making sure to coat it evenly. Then, using your other hand, dip the chicken into the egg, letting the excess drip off. Finally, coat the chicken with the breadcrumbs, using your dry hand to pile them on and your wet hand to turn the chicken, which will prevent the dry hand from getting sticky.
Once all the chicken pieces are breaded, you can start frying. Heat your oil of choice in a deep-fat fryer or a large, heavy skillet to 350-375°F (180°C). You can use vegetable oils like canola, corn, or peanut oil, or clarified butter for a nuttier flavour. Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 7-8 minutes on each side, or until the juices run clear and the chicken is golden brown.
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Breading and coating
Firstly, coat the chicken in flour. This step helps absorb any excess moisture on the surface of the chicken, which is crucial as it ensures the breading will stick. You can season the flour with spices like paprika, salt, and pepper to taste. The flour coating also gives the egg something to cling to in the next step.
The second step is to dip the chicken in beaten egg. The egg acts as a binding agent, helping the outer layer of breadcrumbs stick to the chicken. You can also use milk instead of eggs, which, in combination with flour, will create a sticky coating for the breadcrumbs to adhere to.
Finally, dredge the chicken in breadcrumbs. Fresh breadcrumbs are traditional, but panko, a light and flaky Japanese-style breadcrumb, is a great alternative and can be purchased at most grocery stores. Panko breadcrumbs will give your chicken a crunchier texture and a slightly sweeter flavor. You can also add a small amount of Parmesan cheese to the breadcrumbs for extra flavor.
Once the chicken is coated, it is ready to be carefully lowered into the deep fryer.
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Frying technique
Frying breaded chicken in a deep fryer is a straightforward process, but there are a few key things to keep in mind to ensure your chicken is cooked perfectly. Firstly, it is important to use the right type and amount of oil. Vegetable oils such as canola, corn, and peanut oil are recommended due to their healthier fat composition compared to butter, lard, or palm oil. Heat around 5 litres of oil in your deep fryer to a constant temperature of 180°C (350°F) for crispy results.
Before frying, the chicken should be prepared with a coating. This typically involves a three-step breading process of flour, egg, and breadcrumbs, with seasonings of your choice. The chicken is first dredged in flour, which absorbs moisture and helps the next layer stick. It is then dipped in beaten egg, which allows the outer layer of breadcrumbs to adhere. Finally, the chicken is coated in breadcrumbs, which can be substituted with alternatives like panko, sesame seeds, or tempura. This three-step process ensures each layer adheres effectively.
When frying, do not overcrowd the pan, as this will cause the oil temperature to drop and hinder even cooking. Fry the chicken in batches, ensuring each piece has some space around it. Carefully place the chicken into the hot oil and fry for around 7-8 minutes per side, or until the juices run clear and the exterior is golden brown. The exact cooking time will depend on the size and thickness of the chicken pieces.
During frying, you may need to adjust the heat to maintain a constant oil temperature of 350°F. After frying, remove the chicken from the oil with tongs and drain the excess oil by placing the chicken on paper towels or a wire rack. For the best results, keep the chicken elevated on a rack set over a baking sheet to maintain crispiness.
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Storing and reheating
When storing breaded chicken, it's important to let it cool down to room temperature before placing it in an airtight container and then into the refrigerator. This will ensure that the chicken stays fresh and doesn't become soggy.
If you're planning on reheating breaded chicken, there are a few methods you can use. One popular method is to use an oven. Preheat your oven to 400 degrees Fahrenheit. Take the chicken out of the refrigerator and let it come to room temperature, which will ensure that it reheats evenly. Place a wire rack inside a baking sheet and arrange the chicken on the rack. This allows hot air to circulate and crisp the chicken on all sides. Bake for 15 to 20 minutes, or until the chicken is thoroughly cooked and crisp.
Another option is to use an air fryer. Preheat your air fryer to 375 degrees Fahrenheit. Let the chicken come to room temperature and then arrange it in a single layer in the air fryer basket. Cook for 2 to 4 minutes, flipping the chicken once to ensure even cooking.
You can also reheat breaded chicken in a skillet. Fill a cast-iron skillet with about two inches of vegetable oil and heat the oil to 300 degrees Fahrenheit. Place a few pieces of chicken in the skillet, making sure not to overcrowd it, and cook for 2 to 3 minutes per side.
It is not recommended to reheat breaded chicken in the microwave, as it can make the chicken soggy and unevenly heated. If you do choose to use a microwave, place the chicken on a paper towel and heat in 30-second intervals, flipping it intermittently.
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Frequently asked questions
Vegetable oils such as canola, corn, and peanut oil are healthier options for deep frying. These vegetable-based oils are rich in monounsaturated and polyunsaturated fats.
The traditional three-step process of dredging chicken in flour, followed by an egg wash, and finally breadcrumbs, helps each layer adhere to the chicken.
The oil should be heated to around 350°F to 375°F.
Fry the chicken for about 7-8 minutes on each side, or until the juices run clear and the exterior is golden brown.
Leftover chicken can be stored in an airtight container in the fridge for up to 3-4 days.
