Deep-Frying Chicken: Getting Crispy Results In Your Deep Fryer

Frying chicken at home is a big cooking project, but the juicy, crispy, finger-licking delicious results are well worth it. Here's a step-by-step guide to making fried chicken in a deep fryer.

How to Make Deep Fried Chicken in a Deep Fryer

Preparing the chicken

Firstly, you will need to decide on the cut of chicken you want to use. You can use a whole chicken cut into pieces or opt for specific parts such as breasts, drumsticks, wings, legs, and/or thighs. It is recommended to go for bone-in chicken pieces, especially drumsticks and thighs, as they tend to be more flavourful and juicy.

Once you have your chicken pieces, it is time to brine or marinate them. Brining is not mandatory but is highly recommended as it makes the chicken more tender and flavourful. You can use a simple brine of water and salt, or for extra flavour, you can add spices and herbs like garlic, black peppercorns, and bay leaves. Pierce the chicken pieces with a knife and submerge them in the brine. Leave the chicken to brine for at least 2 hours, but preferably overnight for the best results.

After brining, remove the chicken and pat it dry with paper towels. You can now season the chicken with your desired spices. A basic seasoning mix includes salt, pepper, garlic powder, onion powder, and paprika. You can also add other spices like cayenne pepper, dried thyme, dried basil, celery salt, ground mustard, and dried oregano to enhance the flavour.

Next, you will need to prepare the dredging station. In one bowl, combine all-purpose flour, cornstarch, and your chosen seasonings. You can also add baking powder to this mixture as it reacts with the oil and creates tiny air bubbles, resulting in a crispier coating. In a separate bowl, prepare a wet batter by whisking together buttermilk, egg whites, and a small amount of vodka or any other neutral spirit. The alcohol helps set the coating and creates flaky layers.

Now, you are ready to start dredging the chicken. Take each piece of chicken and dip it into the wet batter, making sure it is completely coated. Let any excess batter drip off, then place the chicken into the flour mixture. Ensure the chicken is well coated by shaking the bowl or using your fingers to press the flour mixture onto the chicken.

After dredging, let the chicken rest on a wire rack or baking sheet for at least 10 minutes. This step is important as it allows the coating to set, resulting in a crispier final product.

Once your chicken has rested, it is now ready to be deep-fried! Heat your deep fryer to around 350°F and carefully place the chicken pieces into the hot oil. Do not overcrowd the fryer, and fry the chicken in batches if necessary. Fry the chicken until it is golden brown and reaches an internal temperature of 165°F.

And that's it! You have now prepared and deep-fried your chicken to perfection.

Making the batter

Firstly, gather your dry ingredients. These include all-purpose flour, cornstarch, baking powder (optional), and seasonings. The exact measurements will depend on the size of your chicken and your personal preferences, but a good rule of thumb is to use equal parts flour and cornstarch, with a generous amount of your chosen seasonings. For a whole chicken, you'll need about 2 cups of flour and 2 cups of cornstarch. For the seasonings, you can use a combination of garlic powder, onion powder, paprika, salt, and pepper. Feel free to add more spices like cayenne pepper, dried thyme, or dried basil to suit your taste.

Next, combine all the dry ingredients in a large mixing bowl and whisk them together until they are well incorporated. You can also add a tablespoon or two of baking powder at this stage if you want an extra crispy coating. The cornstarch and baking powder will react with the oil during frying, creating a golden-brown, crispy texture.

Now, it's time to prepare the wet ingredients. In a separate bowl, combine buttermilk, egg whites, and a splash of vodka or any other neutral spirit. The buttermilk will tenderize the chicken and add moisture, while the egg whites will help the batter stick to the chicken. The vodka will evaporate quickly during frying, creating flaky layers in the coating. Whisk these ingredients together until smooth.

If you want to add an extra layer of flavour, you can also brine the chicken before battering. To do this, pierce the chicken pieces with a knife and submerge them in a mixture of milk or water, salt, garlic, and black peppercorns. Let the chicken brine for at least 2 hours, or preferably overnight, before removing it and patting it dry.

Now that your dry and wet ingredients are ready, it's time to batter the chicken. Take each piece of chicken and dip it into the wet mixture, ensuring it is fully coated. Allow any excess to drip off, then immediately dredge it in the flour mixture. Use your hands to press the coating onto the chicken, ensuring it is completely covered.

Finally, let the battered chicken rest on a baking sheet or wire rack while you heat up your oil. This will help the coating set, creating an even crispier texture. Your chicken is now ready to be carefully lowered into the hot oil and fried to golden-brown perfection!

Frying the chicken

Now that you've prepared your chicken, it's time to fry it!

First, fill up your deep fryer with peanut oil (or a neutral frying oil of your choice) and preheat it to 350°F. If you're using a cast iron skillet or Dutch oven, heat the oil to 300°F–325°F. You may need to turn down the heat to 300°F if you notice the skin getting too dark.

When the oil is hot, carefully place your chicken pieces into the fryer, being careful not to overcrowd the fryer. Fry in batches if necessary. You don't want to overcrowd the fryer as this can cause the oil to bubble over.

Fry the chicken until it's golden brown, turning the pieces every few minutes to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F. This should take around 12–14 minutes for dark meat and 8–10 minutes for white meat.

Once the chicken is done, remove it from the fryer and place it on a paper towel-lined sheet tray. Sprinkle a little flaked salt on top while it's still hot.

Let the chicken cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can reheat it in the oven, microwave, or air fryer.

Draining the chicken

Let the chicken cool for at least 10 minutes before serving. Proper cooling sets the crust and ensures that the chicken will have completed carryover cooking. If you are making a large batch of fried chicken, you may need to fry it in shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

If you are storing fried chicken, let it cool completely, then place it in a paper towel-lined airtight container in the refrigerator, where it will stay good for up to 5 days. The paper towel will help absorb any condensation and keep the chicken crisp.

Storing the chicken

Cooling the Chicken:

First, allow the fried chicken to cool down completely before storing it. Placing hot chicken directly into the refrigerator can cause condensation, leading to a loss of crispiness. Leave the chicken at room temperature for about 15-20 minutes to cool. Spread out the chicken pieces and avoid stacking them to speed up the cooling process.

Choosing the Right Container:

Always use airtight containers or resealable plastic bags to store fried chicken. These containers help lock in moisture and prevent air from getting in, which can cause the chicken to become soggy. Make sure the container is clean and dry, and choose a size that fits the chicken snugly to avoid excess empty space. If you don't have an airtight container, you can use aluminum foil to wrap the chicken tightly.

Using Paper Towels:

Place a paper towel in the container with the fried chicken. The paper towel absorbs excess moisture, helping to keep the chicken crisp. It also acts as a barrier between the chicken and the container, preventing the chicken from sticking and becoming soft. Add another paper towel on top of the chicken for added absorption.

Refrigerating:

Once the fried chicken has cooled, promptly place it in the refrigerator. The cool temperature will help maintain the chicken's freshness and texture. Consume the leftover fried chicken within 3-4 days for optimal taste and quality. Label the container with the date of storage to keep track of its freshness.

Storing with Sauce:

If you plan to serve your fried chicken with a sauce or gravy, store the sauce separately. Keeping the sauce separate prevents it from saturating the crispy coating, ensuring it stays crunchy.

Freezing:

If you want to store the fried chicken for an extended period, consider freezing it. Wrap each piece of chicken tightly in plastic wrap or foil, or place them in airtight freezer bags. Frozen fried chicken can be reheated directly from the freezer in a preheated oven for about 20-25 minutes.

Reheating:

Avoid reheating fried chicken in the microwave, as it can make the coating soggy. Instead, use a conventional oven or toaster oven to retain crispiness. Preheat the oven to around 375°F (190°C) and warm the chicken for 10-12 minutes, or until heated through and the coating becomes crispy again.

Alternative Storage Methods:

There are a few alternative methods to storing fried chicken besides using airtight containers. These include the paper bag method, baking rack method, and re-frying. Each method has its advantages and is worth considering based on your specific needs and circumstances.

Frequently asked questions