Mastering Deep-Fried Chicken: A Tasty, Crispy Adventure

Cooking fried chicken in a deep fryer is a straightforward process. The key is to heat the oil to the right temperature – 350°F – and then carefully add the chicken pieces, one at a time, to avoid splashing hot oil. You'll need to fry the chicken in batches so as not to overcrowd the fryer. The chicken is cooked when it's golden brown and crisp, which should take around 10-15 minutes depending on the part of the bird.

Choosing the right oil

When it comes to choosing the right oil for frying chicken, there are a few things to consider. Firstly, you'll want to use an oil with a high smoke point, as deep frying requires temperatures of around 350°F to 375°F. Peanut oil is a popular choice for frying chicken, as it has a neutral flavour and a high smoke point. Other neutral frying oils can also be used, such as canola or vegetable oil.

It's important to use an oil that is suitable for deep frying and will not break down or burn at high temperatures. Oils with a low smoke point, such as extra virgin olive oil, are not suitable for deep frying as they will smoke and burn.

The amount of oil you use will depend on the size of your deep fryer. You'll want to fill it enough so that the chicken can be fully submerged, but not so much that it overflows when you add the chicken. A good rule of thumb is to fill it halfway full with oil.

When deep frying chicken, it's important to maintain a consistent temperature. Adding the chicken to the oil will cause the temperature to drop, so it's important to heat the oil to a higher temperature than you want to cook at. For example, if you want to cook at 325°F, you should heat the oil to 375°F before adding the chicken. This will ensure that the oil stays at the correct temperature throughout the cooking process.

Finally, it's important to consider the flavour of the oil and how it will complement the chicken. Peanut oil has a neutral flavour that won't overpower the chicken, while other oils, such as canola or vegetable oil, can also be used. Ultimately, the choice of oil comes down to personal preference and what you have available.

Preparing the chicken

Before you start frying, you'll need to prepare your chicken. First, cut the chicken into pieces. You can use a whole drumstick and a whole thigh, but the breast part should be chopped into two. Next, dip the chicken pieces in egg and then turn them over in breadcrumbs. Finally, roll the chicken in a spicy flour mixture.

If you're using a deep fryer that auto-regulates the heat, you should heat it to 375°F, put the chicken in and then lower the temperature to 325°F for the duration of the cook. If you're using a deep fryer that doesn't auto-regulate the heat, fill it half-full with oil and heat to 350°F. You can use peanut oil or a neutral frying oil of your choice.

Heating the oil

Once the oil has reached the desired temperature, you can carefully add the chicken pieces to the deep fryer. It is important to add the chicken one piece at a time to avoid splashing hot oil. The chicken should be fried for 12 to 15 minutes, or until it is golden brown and cooked through. The thighs and legs will take longer to cook than the breast and wings.

Frying the chicken

Frying chicken in a deep fryer is a quick and easy way to get delicious, crispy fried chicken. To start, fill your deep fryer with oil – peanut oil is a good option, but you can use any neutral frying oil. Heat the oil to 350°F. If your deep fryer has auto-regulating heat, you might want to set it to 375°F, then drop the chicken in and lower the temperature to 325°F.

Before frying, prepare your chicken pieces. You can use a whole drumstick, whole thigh, and chop the breast into two pieces. Dip the chicken pieces in egg, then turn them over in breadcrumbs. Roll them in a spicy flour mixture.

Now you're ready to fry! Carefully add the chicken pieces to the deep fryer, one at a time, being careful not to splash hot oil. Fry the chicken for 12 to 15 minutes, turning every few minutes, until it is golden brown and cooked through. The thighs and legs will take longer to cook – about 15 minutes – than the breast and wings, which will take about 10 minutes. Fry in batches so you don't overcrowd the fryer.

When the chicken is cooked, remove it from the heat and let it sit for 5 minutes to cool before serving.

Draining and cooling the chicken

Once the chicken is golden brown and cooked through, remove it from the oil and drain it on a rack for five minutes. This will allow any excess oil to drip off the chicken. After draining, let the chicken sit for another five minutes to cool down before serving.

It is important to note that the chicken will continue to cook slightly even after being removed from the oil due to residual heat. Therefore, it is best to remove the chicken from the oil when it is slightly underdone to your liking. This way, it will continue to cook and reach the desired doneness while cooling.

Additionally, make sure to use a kitchen timer to keep track of the cooking time. This will help ensure that you do not overcook or undercook the chicken.

Finally, for safety reasons, always use tongs or heat-resistant gloves when handling the chicken to avoid any burns from the hot oil.

Frequently asked questions