Ella Walter
Frying chicken is a popular cooking method, but it can be messy and challenging to get right. Deep-frying chicken gives it a crispy texture and juicy interior, but it's possible to achieve similar results without a deep fryer. You can shallow fry chicken in a wok or skillet, using a fraction of the oil, or even bake it in the oven. The key to success is maintaining the right temperature and cooking time, so the chicken is cooked through and safe to eat without burning or drying out.
Characteristics and their values for cooking fried chicken without a deep fryer
| Characteristics | Values |
|---|---|
| Oil | Peanut oil, canola oil, olive oil, or any neutral frying oil |
| Oil temperature | 350°F, 400°F or higher |
| Oil quantity | 1/2-cm or 1/4-inch deep, 2 cups, or 5 liters |
| Chicken cut | Any cut, preferably bone-in skin-on chicken thighs |
| Marinade | Soy sauce, Shaoxing wine, buttermilk, milk, vinegar, lemon juice, flour, cornstarch, paprika, salt, and pepper |
| Marinade time | 2 hours at room temperature or overnight in the fridge |
| Cooking vessel | Wok, cast iron skillet, non-stick skillet, pan, or dutch oven |
| Cooking time | 12-15 minutes, or 30 minutes covered and then uncovered until crispy |
| Cooking technique | Shallow fry, double fry, or bake |
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What You'll Learn
Oven-frying chicken
Oven-fried chicken is a healthier, less messy alternative to deep-fried chicken that still yields crispy and juicy results.
Ingredients:
- Chicken: you can use chicken thighs, breasts, legs, wings, or drumsticks.
- Flour: all-purpose flour adds crispness, seals in moisture, and encourages browning.
- Oil: vegetable, canola, or olive oil keeps the chicken moist and juicy.
- Breadcrumbs: plain or Panko breadcrumbs create a crispy coating.
- Eggs: these help the breadcrumbs stick to the chicken.
- Seasonings: salt, pepper, paprika, garlic, red pepper flakes, and onion powder add flavour and a subtle heat.
Method:
- Preheat your oven to a high temperature.
- Marinate the chicken: for juicy and tender results, marinate the chicken thighs in buttermilk for up to 24 hours. You can also add additional ingredients to the buttermilk, such as soy sauce and Shaoxing wine.
- Prepare the chicken: dredge the chicken by coating it in flour, then eggs, and finally breadcrumbs.
- Bake the chicken: pour oil into a baking dish, add the coated chicken, and sprinkle with paprika. Bake for 30 minutes, then flip the chicken and bake for another 30 minutes.
- Drain the chicken: place the oven-fried chicken on paper towels to absorb any excess oil before serving.
Tips:
- Use a meat thermometer to check that the chicken is fully cooked (the internal temperature should be 165°F).
- Place a wire rack inside the baking tray to create hot air circulation, making the chicken crispy on all sides.
- Reheat any leftovers in the oven to keep the breading crispy—do not reheat in the microwave, as this will make the chicken soggy.
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Pan-frying chicken
Pan-frying is a great way to cook fried chicken without a deep fryer. Here is a step-by-step guide to achieving crispy and juicy fried chicken using a pan or skillet.
Ingredients
- Chicken (any cut of chicken will work, but bone-in, skin-on chicken thighs are recommended)
- Buttermilk
- Flour
- Paprika
- Salt
- Pepper
- Oil (peanut oil or canola oil is recommended)
Marinade
In a bowl, combine flour, paprika, salt, and pepper. Seal the mixture in a zip-top bag. In a separate bowl, pour buttermilk. Dip the chicken into the buttermilk, coating both sides. Place the soaked chicken in the bag with the flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet and let it sit until the flour coating becomes paste-like.
Pan-frying
Pour oil into a skillet or pan to a depth of about 1/4 inch. Heat the oil over medium-high heat. Carefully place the chicken into the pan, skin side down. Cook until the bottom side turns golden brown, about 10 minutes, then flip the chicken and cook the other side. Reduce the heat to low and cover the skillet. Let the chicken cook for about 30 minutes, or until the internal temperature reaches 165°F.
Crispy finish
After the chicken is cooked through, remove the cover and return the heat to high. Continue frying until the chicken is extra crispy. Drain the fried chicken on paper towels and sprinkle with a little flaked salt. Serve warm.
Tips
- An overnight marinade will result in maximum juiciness.
- Peanut oil has a neutral flavour that won't affect the taste of the chicken.
- If using a cast iron skillet, preheat to a lower temperature (around 300°F) as cast iron holds heat very well and can get too hot.
- If the chicken is darkening too quickly, the oil is too hot, so reduce the heat.
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Marinating chicken
Marinating the chicken is an important step in the process of making fried chicken. It ensures the meat is flavourful, tender, and juicy. There are a few different ways to marinate chicken, and the method you choose will depend on your personal preference and the ingredients you have available. Here is a detailed guide to marinating chicken for fried chicken:
Choose Your Marinade
The first step is to select a marinade that will infuse your chicken with flavour. A classic option is a mixture of buttermilk, garlic, and onion salt. Alternatively, for a tangy and savoury marinade, you can combine citrus juice (such as calamansi juice), soy sauce, fresh garlic, salt, and pepper. If you want to add some spice to your fried chicken, you can include ingredients like cayenne or paprika in your marinade.
Prepare the Chicken
Before adding the chicken to the marinade, it is important to prepare the meat. Cut the chicken into uniform pieces to ensure even cooking. You can use a whole chicken and cut it into serving pieces, such as legs or thighs, or you can choose specific parts according to your preference.
Combine the Chicken and Marinade
Once you have chosen your marinade and prepared the chicken, it's time to combine the two. Place the chicken in a bowl or a ziplock bag and cover it with the marinade. Make sure that the marinade coats the chicken evenly. You can massage the bag or stir the mixture to ensure full coverage.
Marinate the Chicken
After combining the chicken and marinade, it's time to let the flavours develop. You can marinate the chicken at room temperature for about 2 hours, or for better results, place it in the refrigerator overnight. If you are using a citrus-based marinade, be aware that marinating for too long (more than overnight) can turn the meat from tender to mushy due to the high acidity.
Coat the Chicken
Once the chicken has finished marinating, it's time to prepare it for frying. Remove the chicken from the marinade and pat it dry with paper towels. This step is important because it ensures that the breading will stick better. Next, create a seasoned flour mixture by combining flour with cornstarch and baking powder, and seasonings like salt and pepper. You can also experiment with other dried herbs and spices, such as garlic powder, onion powder, cayenne, paprika, or Italian seasoning. Dredge the chicken in the seasoned flour mixture until it is fully coated.
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Battering chicken
Dry Ingredients:
First, prepare a bowl of dry ingredients. The specific ingredients can vary according to taste, but a standard combination includes flour, garlic powder, onion powder, black pepper, and salt. You can also add in cayenne pepper, paprika, and baking powder for an extra kick and a lighter crust. For a gluten-free option, use gluten-free all-purpose flour.
Wet Ingredients:
In a separate bowl, prepare the wet ingredients. A simple combination is an egg, whisked with a small amount of water. You can also add milk, but this may cause the batter to brown too quickly, resulting in a softer crust.
Seasoning the Chicken:
Before coating the chicken in the batter, you can season it with your favourite spices. This step is optional but can add extra flavour to your fried chicken. Try using a small amount of garlic powder, onion powder, paprika, and smoked salt.
Coating the Chicken:
Now it's time to coat the chicken in the batter. First, dip the chicken into the seasoned flour, ensuring each piece is well-coated. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, dip the chicken back into the flour mixture, shaking off any excess flour. Allow the battered chicken to rest for about 10 minutes before frying.
Frying:
Heat your oil of choice in a wok or a deep pot to 350°F. Peanut oil, vegetable oil, canola oil, and sunflower oil are good options, as they have high smoke points. Carefully place the chicken pieces into the hot oil, cooking them one at a time. Fry each side for about a minute, or until golden brown. Drain the excess oil using a mesh strainer, and repeat with the remaining chicken pieces.
By following these steps and allowing sufficient time for preparation and cooking, you can achieve delicious, crispy fried chicken without a deep fryer.
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Chicken frying temperature
Frying chicken is a delicate process that requires maintaining a consistent temperature to ensure the chicken is cooked thoroughly without burning the exterior. The ideal temperature for frying chicken is between 325°F and 375°F (162°C and 190°C).
When frying chicken, it is crucial to monitor the oil temperature carefully. The oil temperature will drop when the chicken is added due to the cooler temperature of the food. This issue can be mitigated by frying only one or two pieces of chicken at a time to avoid overcrowding the pan and to maintain the oil temperature. It is also essential to bring the oil back up to temperature between batches.
To achieve a crispy exterior, the oil should be hot enough for the moisture on the surface of the chicken to evaporate quickly. If the oil temperature is too low, the chicken will absorb more oil, resulting in greasy chicken with a soggy exterior. On the other hand, if the oil temperature is too high, the exterior will burn while the meat remains undercooked.
To ensure the chicken is cooked thoroughly, it is recommended to use a thermometer to check the internal temperature of the chicken. The safe internal temperature for chicken is 165°F (74°C). For maximum juiciness, dark meat, such as chicken legs and thighs, can be cooked to a higher temperature of up to 200°F (93°C).
Additionally, the type of oil used is important. Peanut or corn oil is recommended for deep frying due to their high smoke point of 450°F (232°C) and neutral flavour. Other oils, such as extra virgin olive oil, can start to smoke at lower temperatures, affecting the flavour and quality of the fried chicken.
In summary, the key to successfully frying chicken is to maintain an oil temperature between 325°F and 375°F, use a thermometer to monitor the internal temperature of the chicken, and choose an oil with a suitable smoke point.
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Frequently asked questions
You can shallow fry the chicken in a wok or skillet. Heat about 1/4 inch of oil in the wok or skillet over medium-high heat. Carefully place the chicken in the wok, skin side down, and cook until golden brown. Turn the chicken and cook the other side. Drain the chicken on paper towels.
To get crispy chicken, you can coat it with breadcrumbs and bake it. Alternatively, you can use the double fry method. Fry the chicken at a low temperature (e.g. 300°F) until it's cooked 70% of the way through. Then, increase the temperature to 400°F and fry again to crisp up the batter.
Peanut oil is flavourless and won't affect the taste of the chicken. Canola oil is also a good option.
