Deep-Frying Chicken: A Tasty, Crispy Treat

how to make chicken fried chicken in a deep fryer

Chicken fried chicken is a delicious, crunchy, and juicy meal that can be made in a deep fryer. The key to making the perfect chicken fried chicken is to ensure that the chicken is cooked thoroughly while maintaining a crunchy exterior. This can be achieved by using a combination of flour, cornstarch, and baking powder for the coating, and frying the chicken in batches to avoid overcrowding the fryer. Additionally, it is important to maintain an oil temperature of around 325-350°F to ensure the chicken is cooked through and has a crispy texture. By following these tips, you can create a mouth-watering chicken fried chicken dish that your family and friends will surely enjoy!

Characteristics	Values
Chicken	Whole chicken, cut into pieces, or individual pieces
Marinade	Buttermilk, milk, hot sauce, salt, garlic powder, onion powder, black peppercorns, bay leaves
Flour Coating	All-purpose flour, cornstarch, baking powder, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper
Oil	Peanut oil, vegetable oil, canola oil, safflower oil, avocado oil
Frying Temperature	325-350°F
Frying Time	8-14 minutes for dark meat, 8-10 minutes for white meat
Frying Method	Deep fryer, cast iron skillet, dutch oven, heavy-bottomed pot

Choosing your oil

When it comes to choosing an oil to fry your chicken in, there are a few factors to consider. Firstly, you want an oil with minimal flavour transfer, so that the natural taste of the chicken and its seasoning can shine through. You also want an oil with a high smoke point, which is the temperature at which the oil starts to burn and produce smoke. This is important as it will determine the temperature at which you can fry your chicken. Finally, you may want to consider the health benefits of the oil.

Canola Oil

Canola oil has a neutral flavour and a high smoke point of 400°F, making it an excellent choice for frying chicken. It also contains high levels of omega-3 and omega-6 fatty acids, and is low in saturated fats, making it a healthier option than some other oils. Canola oil is also versatile and can be used for frying fish.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken in the South. It has a high smoke point of 360°F, which makes it ideal for achieving a crispy, golden-brown finish. This solid fat melts as it heats up, and its excellent browning ability means it is a popular substitute for oil when frying chicken.

Lard

Lard is another oil traditionally used for Southern-style fried chicken recipes. It will give your chicken a rich, savoury flavour and an unparalleled crispy crust. It has a high smoke point of 370°F, and while it is a great choice for frying chicken, it is less popular in commercial kitchens due to its high price point and potential to cause allergic reactions in people with nut allergies.

Peanut Oil

Peanut oil is known for its high smoke point of 450°F and nutty flavour, which adds a unique taste to fried chicken. It also has minimal flavour transfer, making it ideal for establishments serving multiple fried foods. However, peanut oil can be expensive and may not be commercially viable in some places.

Coconut Oil

Coconut oil is a healthier option for deep-frying, thanks to its high levels of lauric acid and healthy fats. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer. Like peanut oil, it has a high smoke point of 450°F.

Other Options

Other oils that can be used for frying chicken include vegetable oil, corn oil, olive oil, avocado oil, and grape seed oil. While these may not have as high a smoke point as the oils listed above, they can still be used to create delicious fried chicken.

Remember to consider the flavour, smoke point, and health benefits of the oil you choose, and always heat your oil to the right temperature for frying chicken, which is between 350°F and 375°F.

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Preparing the chicken

Brining the chicken

Brining the chicken is a great way to ensure your chicken is juicy and tender. You can use either milk or water, but milk is the preferred option as the lactic acid in dairy breaks down the proteins and collagen in the chicken, softening the flesh. If you are using milk, pierce the chicken with a knife to allow the dairy to reach further into the meat. You can also add spices to your brine for extra flavour. Leave the chicken to brine for 2-3 hours or overnight for the best results.

Preparing the coating

In a large mixing bowl, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, cayenne pepper and baking powder. You can also add in paprika, which will help with browning the chicken. Whisk the mixture until it is fully combined. If you want to add extra texture to your chicken, take a cup of your seasoning mix and combine it in a separate bowl with cold water. Mix until smooth, then add a few tablespoons of brine to the mixture and rub together with your hands to create small clumps.

Take your cut-up chicken pieces and season them with salt and pepper, or a seasoned salt mixture. You can also add other seasonings to taste. Then, dip each piece of chicken in the egg and drag it through the flour until it is well coated. Shake off any excess flour and set the chicken aside. Leave the chicken to sit for a few minutes until the coating starts to look a little pasty.

Frying the chicken

Fill up your deep fryer with oil and preheat to 325°F. You can use peanut oil, vegetable oil, canola oil, safflower oil, or avocado oil. Carefully add a few pieces of chicken to the deep fryer at a time, being careful not to overcrowd the fryer. Fry until golden brown, turning every few minutes. The chicken is done when it is golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes, while white meat takes 8-10 minutes.

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Making the batter

Ingredients

Firstly, gather your ingredients. For the batter, you will need all-purpose flour, cornstarch (also known as corn flour), baking powder, and a selection of seasonings. The exact seasonings can vary according to taste, but common choices include garlic powder, onion powder, paprika, salt, and pepper. You will also need buttermilk, eggs, or water to mix with the dry ingredients and create a paste-like consistency.

Mixing the Dry Ingredients

In a medium-sized bowl, combine the flour, cornstarch, baking powder, and seasonings. Whisk these ingredients together until they are completely mixed and uniform in colour and texture. You can also add a little cayenne pepper, dry mustard, or cumin for an extra kick. This dry mixture will form the basis of your batter.

Adding Liquid

Now, it's time to add a liquid to the dry mixture to create a batter. You can use buttermilk, eggs, or water for this step. If using buttermilk, add it to a separate bowl and soak the chicken pieces in it before coating them in the flour mixture. This will help tenderise the chicken and make it extra juicy. If using eggs, beat them briefly before adding them to the dry mixture. If you opt for water, simply add it to the dry mixture and stir until you achieve a paste-like consistency.

Achieving the Right Consistency

Whether you use buttermilk, eggs, or water, the key is to achieve a batter with a paste-like consistency. This consistency will ensure that the batter adheres well to the chicken and creates a crispy coating during frying. If your batter is too thick, add a little more liquid (water or buttermilk) to thin it out. If it's too thin, add a little more flour to thicken it.

Coating the Chicken

Once your batter is ready, it's time to coat the chicken pieces. Take each piece of chicken, allowing any excess buttermilk (if used) to drip off, and coat it thoroughly in the batter. Make sure the chicken is entirely covered in the batter. Gently shake off any excess batter, then set the chicken aside on a wire rack or baking sheet. Allow the coated chicken to rest for a few minutes until the batter starts to look a little pasty. This will help ensure a crispy texture during frying.

Frying the Chicken

Finally, it's time to fry your chicken. Heat your deep fryer to between 325°F and 350°F. Carefully lower the coated chicken pieces into the hot oil, being careful not to overcrowd the fryer. Fry the chicken in batches if necessary. Fry the chicken until it is golden brown and reaches an internal temperature of 165°F. This should take around 8-14 minutes, depending on the size and type of chicken pieces.

And that's it! You now know how to make a delicious batter for chicken fried chicken in a deep fryer. Enjoy your crispy, golden, and juicy chicken!

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Frying the chicken

Firstly, you'll want to heat up your oil. If you're using a deep fryer, set the temperature to 350°F. If you're using a pot or skillet, heat the oil until it's very hot. You can test this by dropping a small amount of flour into the oil—if it sizzles, it's ready.

Next, you'll want to prepare your chicken for frying. If you've marinated your chicken, remove it from the marinade and let any excess drip off. If your chicken is dry, that's okay too—simply dip it into your wet batter (a mixture of eggs, water, and flour) and then into your flour mixture. Make sure each piece of chicken is fully coated.

Now it's time to carefully place your chicken into the hot oil. Depending on the size of your fryer or pot, you may need to fry your chicken in batches to avoid overcrowding. Fry your chicken for around 7-8 minutes on each side, or until it's golden brown and the juices run clear. If you're using a deep fryer, you can also follow the recommended cooking times: dark meat takes about 12-14 minutes, while white meat takes 8-10 minutes.

Once your chicken is cooked to perfection, remove it from the oil and place it on a paper towel-lined plate or wire rack to drain any excess oil. If you're frying in batches, you can keep your cooked chicken warm in a 250°F oven while you finish the rest.

And that's it! You've now successfully fried your chicken. Enjoy your delicious, crispy, golden brown chicken!