Marianne Martinez
There are many ways to cook chicken in a deep fat fryer, and it's a great way to make a delicious, crispy, juicy, and tender dish. The key to success is a combination of preparation, cooking method, and temperature control. You can use a variety of oils, including vegetable, soybean, peanut, and olive oil, but it's important to ensure the oil can handle the temperature. You can also use lard or Crisco for a slightly different result. The oil temperature should be between 325°F and 375°F, and you should aim for a minimum internal chicken temperature of 165°F (74°C) for food safety.
How to cook chicken in a deep fat fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F-375°F (180°C) |
| Oil type | Vegetable oil, lard, crisco, soybean oil, peanut oil, extra virgin olive oil |
| Chicken coating | Flour, cornstarch, eggs, buttermilk, spices |
| Chicken type | Bone-in chicken, preferably drumsticks and thighs |
| Cooking time | 12-15 minutes |
| Internal temperature | Minimum 165°F (74°C) |
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What You'll Learn
Oil temperature and type
When cooking chicken in a deep fat fryer, the type of oil and the temperature at which you heat it are crucial.
Firstly, the type of oil you use is important. Vegetable oil is a popular choice for frying chicken, but other options include soybean, peanut, lard, and Crisco. Extra virgin olive oil should be avoided as it starts to smoke at 180°C, which is too low for frying chicken. The amount of oil you use is also important; a Dutch oven should be around half full of oil.
Secondly, the temperature to which you heat the oil is key to achieving the desired level of crispiness in your chicken. A common temperature mentioned in recipes is 350°F (180°C), although some recipes suggest heating the oil to 375°F before adding the chicken and then lowering the temperature to 325°F. The internal temperature of the chicken should reach a minimum of 165°F (74°C) for food safety. This can be monitored with a thermometer.
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Chicken coating
There are several options for coating chicken before frying it in a deep fat fryer. The coating will help the chicken develop a crispy texture and a golden-brown colour.
One option is to use a flour coating. This can be as simple as coating the chicken in plain flour, or you can season the flour with spices such as paprika, salt, pepper, garlic salt and poultry seasoning. You can also add cornstarch to the flour, which will help the chicken crisp up. Another option is to dip the chicken in a mixture of eggs and water, and then coat it in the flour mixture. This will give the chicken a softer crust due to the fat content of the egg yolks.
Another option for a chicken coating is to use a batter. This can be made by combining flour with spices, and sometimes adding cornstarch or baking powder. The batter should be allowed to come to a paste-like consistency before coating the chicken, which will help to create a crispy exterior and juicy interior.
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Cooking time and heat
When cooking chicken in a deep fat fryer, the cooking time and heat will depend on the size and thickness of the chicken pieces. The internal temperature of the chicken should reach a minimum of 165°F (74°C) for food safety. An instant-read thermometer inserted into the thickest part of the meat, not touching the bone, can be used to monitor this.
One source recommends frying chicken at 350°F (180°C) for 12 to 15 minutes. Another suggests frying at 375°F (190°C) for 7 to 8 minutes on each side. A third option is to heat the oil to 375°F (190°C), add the chicken, and then lower the temperature to 325°F (160°C) for the duration of the cooking time.
It is important to note that the oil temperature will drop when chicken pieces are added to the fryer, so the heat may need to be adjusted during the cooking process. The type of oil used should also be considered, as some oils, such as extra virgin olive oil, cannot handle high temperatures and may start to smoke at 180°C.
For crispy fried chicken, the chicken should be browned on both sides, then cooked at a lower temperature until cooked through, before being fried again at a higher temperature to achieve the desired crispiness. This can be done in a skillet or a deep-fat fryer.
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Chicken seasoning
Seasoning chicken is a crucial step in the process of making delicious fried chicken. While the specific spices and herbs used can vary according to taste preferences, there are some key ingredients that are commonly used to create a flavourful and crispy fried chicken dish.
One popular seasoning mix includes a combination of garlic powder, onion powder, salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, and powdered ginger. This blend of spices provides a robust and savoury flavour to the chicken. The proportions of each ingredient can be adjusted to suit individual tastes, and additional spices can be added to create a unique blend.
Another essential component of chicken seasoning is the use of a flour coating. All-purpose flour is typically used, as it provides a crispy texture and a golden-brown colour to the fried chicken. Cornstarch can also be added to the flour to enhance crispiness. The flour is seasoned with a variety of spices, such as paprika, salt and pepper, and garlic powder. This seasoned flour mixture is then combined with the chicken pieces to create a delicious crust.
Additionally, buttermilk plays a vital role in the seasoning process. Chicken pieces are dipped in buttermilk before being coated with the seasoned flour. Buttermilk helps to tenderise the meat, making it juicier and more flavourful. It also aids in the adhesion of the flour coating, ensuring a consistent and crispy texture.
Brining the chicken in a milk brine is another technique to enhance its flavour and juiciness. The lactic acid in dairy breaks down the proteins and collagen in the chicken, resulting in tender meat. This step can be done by piercing the chicken and soaking it in a mixture of milk and spices, such as garlic and red pepper, for several hours or overnight.
Overall, the key to successful chicken seasoning lies in combining a variety of spices and ingredients to create a unique flavour profile that appeals to individual tastes. By experimenting with different blends of herbs and spices, and utilising techniques like flour coating and brining, home cooks can create delicious and crispy fried chicken comparable to popular restaurant versions.
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Storing and reheating
Storing
Before storing your deep-fried chicken, it's important to let it cool down to room temperature. This should take about an hour. Then, place the chicken in an airtight container and put it in the refrigerator. If you have a lot of chicken, you can use the following foil-wrapping technique: place a few pieces of chicken on the edge of a long strip of foil, without overlapping them. Then, wrap the edge of the foil over those pieces and place several more pieces on the overlapped foil. Keep rolling, inserting a few pieces at a time, so each layer is protected with foil and not squished. Stored this way, fried chicken will stay fresh for several days in the refrigerator.
Reheating
There are several ways to reheat fried chicken, but the best methods are using an oven or an air fryer. Reheating fried chicken in a microwave is not recommended as it can make the chicken soggy and unpleasantly soft.
Air Fryer
To reheat fried chicken in an air fryer, preheat the air fryer to 375°F (190°C). Let the chicken come to room temperature, then arrange the chicken in a single layer in the air fryer basket and cook for 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes.
Oven
To reheat fried chicken in an oven, preheat the oven to 400°F (205°C). Take the chicken out of the refrigerator and let it come to room temperature. Place a wire rack inside a baking sheet and arrange the chicken on the rack. This will allow hot air to circulate on all sides of the chicken, keeping the bottom from turning mushy. Place the tray in the center of the oven and cook for approximately 15 to 20 minutes, or until the chicken is thoroughly cooked inside and out without becoming too deeply browned.
Skillet
You can also reheat fried chicken by frying it again in a skillet, but this method can be messier and make the breading oily. To do this, fill a cast-iron skillet with about two inches of vegetable oil and heat the oil to 300°F (150°C). Place a few pieces of chicken in the skillet, making sure not to overcrowd it, and cook for 2 to 3 minutes per side. Place the chicken on a plate covered with a paper towel to drain the excess oil.
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Frequently asked questions
Heat the oil to 350°F/180°C. Some recipes suggest starting at 375°F and lowering the temperature to 325°F after adding the chicken.
Cook each piece of chicken for 12 to 15 minutes, or until the internal temperature reaches 165°F/74°C.
Dip chicken pieces in buttermilk, then coat with flour, cornstarch, or a mixture of both. Season with paprika, salt, pepper, and garlic salt to taste.
Vegetable oil, lard, or Crisco are commonly used for deep frying chicken. Soybean and peanut oil can also be used, but the result may differ. Avoid extra virgin olive oil, as it can start to smoke at 180°C.
The chicken is fully cooked when it is golden brown and the juices run clear. An instant-read thermometer inserted into the thickest part of the meat should read 165°F/74°C.
