Deep-Frying Chicken: Achieving The Perfect Crispiness

Making crispy chicken in a deep fryer is a fun and delicious way to enjoy a classic dish. The key to crispy fried chicken is a combination of a few key elements: a crispy coating, juicy meat, and a well-controlled frying process.

First, let's talk about the crispy coating. This is typically achieved by using a flour mixture with seasonings such as garlic, paprika, pepper, and cornstarch. The cornstarch helps to give the chicken that extra crunch. You can also add an egg or batter step to help the flour coating stick to the chicken.

Next, ensuring juicy meat is crucial. Brining the chicken in a mixture of buttermilk or milk, spices, and even hot sauce helps to tenderize and add flavour to the chicken. This step can be done for a minimum of two hours but is best left overnight.

Finally, the frying process is key. Heat your oil to around 350°F and carefully add the chicken pieces in batches, being careful not to overcrowd the fryer. Fry until golden brown, and you're done!

Now you have all the knowledge to make some delicious crispy chicken in a deep fryer!

Choose the right oil for frying

The choice of oil is crucial to achieving the perfect crispy chicken. The right oil will give you that golden-brown exterior and juicy interior. There are several factors to consider when choosing an oil for frying chicken:

• Smoke point: The smoke point of an oil is the temperature at which it starts to break down and produce smoke. For deep frying, you need an oil with a high smoke point, so it can withstand the high temperatures without burning or developing off-flavours.
• Flavour: While some oils have distinct flavours that can enhance certain dishes, it is generally recommended to choose a neutral-tasting oil for frying chicken. This allows the natural flavours of the chicken and its seasoning to come through without being overpowered.
• Health: If you are conscious about health, look for oils that are low in saturated fats and high in monounsaturated or polyunsaturated fats, such as palm oil.
• Canola oil: With a high smoke point and neutral flavour, canola oil is an excellent choice. It also has high levels of omega-3 and omega-6 fatty acids and is low in saturated fats, making it a healthier option.
• Vegetable shortening: Vegetable shortening is a solid fat commonly used for frying chicken in the South. It has a high smoke point and is ideal for achieving a crispy, golden-brown crust.
• Lard: Lard is another traditional option for Southern-style fried chicken. It will give your chicken a rich, savoury flavour and an extra crispy crust.
• Peanut oil: Peanut oil has a high smoke point and a nutty flavour. It also prevents flavour transfer, making it ideal if you are serving multiple fried foods. However, it is a less popular option due to its high price and potential to cause allergic reactions in those with nut allergies.
• Coconut oil: Coconut oil is a healthier option for deep frying, with high levels of lauric acid and healthy fats. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer.
• Palm oil: Palm oil stands out as an excellent choice due to its stability and high smoke point. Its neutral flavour and balanced ratio of saturated and unsaturated fats make it versatile and suitable for different cuts of chicken. It also has significant nutritional value, including vitamin E tocotrienols, carotenoids, Coenzyme Q10, and vitamin K.

Prepare the chicken

The first step to making crispy chicken is to prepare the chicken itself. Here are the steps you need to follow:

• Choose your chicken pieces: You can use a whole chicken cut into pieces or opt for specific cuts like breasts, drumsticks, wings, legs, and/or thighs.
• Brining (optional): For extra juicy and tender chicken, you can brine the chicken in a mixture of milk or water, salt, garlic, black peppercorns, and bay leaves for 2-3 hours or overnight. This step helps break down the proteins and collagen in the chicken, making it more tender when cooked.
• Seasoning the chicken: In a large bowl, combine the chicken pieces with your choice of seasonings. You can use a simple blend of salt, garlic powder, and onion powder, or create a more complex seasoning mix with spices like smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano. Massage the spices onto the chicken pieces to ensure an even coating.
• Buttermilk marinade (optional): For an extra layer of flavour and tenderness, you can marinate the chicken in buttermilk. Add hot sauce to the buttermilk for a spicy kick. Cover and let the chicken marinate in the fridge for at least 2 hours, preferably overnight.
• Drying the chicken: Before coating the chicken, it's important to let any excess marinade drip off. You can do this by simply letting the chicken pieces sit for a few minutes, allowing the excess liquid to drip off.
• Coating the chicken: In a separate bowl, prepare your coating mixture. A typical mixture includes all-purpose flour, cornstarch, salt, and pepper. You can also add other spices like paprika, garlic salt, poultry seasoning, or cayenne pepper to taste. Whisk the dry ingredients together until they are fully combined.
• Dredging the chicken: Take each piece of chicken and coat it thoroughly with the dry mixture. Use your hands to press the coating onto the chicken, ensuring an even and complete coverage. Set the coated chicken pieces aside and let them sit for a few minutes until the coating starts to look a little pasty. This step helps the coating adhere better and creates a crunchier exterior.
• Resting the chicken: It's important to let the coated chicken rest for a while before frying. This allows the coating to set and helps reduce the chances of it falling off during frying.

Now that your chicken is prepared, it's time to move on to the next step – heating the oil and frying the chicken to crispy perfection!

Heat the oil to the right temperature

Heating the oil to the right temperature is a crucial step in making crispy chicken in a deep fryer. The ideal temperature range for the oil is between 325°F and 375°F.

To achieve this, start by heating the oil in your deep fryer to the desired temperature. If you are using a Dutch oven or a cast-iron skillet, it is recommended to preheat the oil to a slightly lower temperature, around 300°F to 325°F. This is because these types of cookware can retain heat very well and may cause the oil to get too hot, resulting in darker spots on your chicken.

Once the oil reaches the desired temperature, carefully add the chicken pieces in batches. It is important not to overcrowd the fryer, as this can cause the oil temperature to drop below the desired range and increase the risk of oil bubbling over. Fry the chicken until it is golden brown, turning it every few minutes to ensure even cooking.

For the best results, use a thermometer to monitor the oil temperature during the frying process. If the temperature drops below 325°F, remove the chicken from the oil and turn up the heat until it reaches at least 325°F before continuing. This ensures that your chicken will be cooked properly and have a crispy texture.

Fry the chicken

Now it's time to fry the chicken!

First, make sure you have all the equipment you need. You'll be using a deep fryer, so you'll want to have a pot or Dutch oven, a deep-fry or candy thermometer, and long tongs for lowering the chicken into the oil and removing it. You'll also need a baking sheet or tray lined with paper towels or brown paper for draining the chicken once it's done frying. If you want to keep the chicken warm while you fry the rest of the batch, you can set up a wire rack over a baking sheet in a warm oven.

Next, heat your oil. You'll want to heat it to around 350°F (175°C). It's important to keep an eye on the temperature of the oil throughout the frying process, as it will drop when you add the chicken. Adjust the heat as needed to maintain the right temperature.

While the oil is heating, take your chicken pieces and let any excess buttermilk drip off. If you're using a flour mixture for dredging, coat the chicken in it, shaking off any excess. If you're using a batter, dip the chicken pieces in it.

Once the oil is hot, carefully add the chicken pieces to the fryer. You'll want to fry the chicken in batches so you don't overcrowd the fryer, which can cause the oil to bubble over. Fry the chicken for 12-15 minutes, turning the pieces every few minutes, until they're golden brown and the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check the temperature, making sure not to touch the bone when taking the reading.

When the chicken is done, transfer it to your prepared baking sheet or tray to drain. Let the oil come back up to temperature before frying the remaining chicken.

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

Drain and serve the chicken

Once your chicken is fried to a crisp, golden-brown, it's time to drain and serve. Use a pair of tongs to remove the chicken from the oil, holding the chicken over the hot oil for 10 to 15 seconds to allow excess oil to drip back into the Dutch oven or deep fryer.

Place the chicken on a paper towel-lined plate or wire rack to drain and cool. You can also use a baking sheet lined with an ovenproof cooling rack to keep the chicken elevated and crispy. If you're frying in batches, keep the finished chicken in a warm oven while preparing the rest.

Let the chicken cool for at least 10 minutes before serving. Proper cooling sets the crust and ensures the chicken has finished carryover cooking.

Now you're ready to serve your crispy, juicy fried chicken!

Frequently asked questions