Deep-Frying Chicken Breasts: A Step-By-Step Guide

Frying chicken breast is a great way to enjoy a classic, comforting meal. It's a popular dish that can be made in various ways, from a simple flour dredge to a triple-dipped wonder. The key to a good fried chicken breast is maintaining the right oil temperature to ensure a crispy exterior and juicy interior.

This guide will take you through the process of making delicious fried chicken breasts using a deep fryer, covering everything from preparation to serving.

How to Make Fried Chicken Breast in a Deep Fryer

Choosing your chicken: boneless, skinless, or cutlets

When it comes to choosing your chicken, you have a few options: boneless, skinless chicken breasts, cutlets, or chicken with bones and skin. Each option has its advantages and can be suitable for different recipes and cooking methods. Here's a guide to help you decide:

Boneless and Skinless Chicken Breasts

Boneless, skinless chicken breasts are a convenient and versatile option. They require minimal preparation, cook relatively quickly, and can be used in a variety of dishes. They are also leaner than their bone-in, skin-on counterparts. This option is ideal for recipes that call for cut-up pieces of chicken, such as soups, stews, stir-fries, and curries. They are also a good choice for marinating and grilling or baking. However, they can be more prone to overcooking, so watch them closely during cooking. Boneless, skinless chicken breasts are typically more expensive than bone-in cuts due to the labour involved in preparing them.

Bone-in and Skin-on Chicken

Bone-in, skin-on chicken cuts, such as breasts, thighs, drumsticks, wings, or a whole chicken, offer a few advantages. They tend to be less expensive than boneless, skinless options. The bone helps keep the heat distribution even during cooking, resulting in juicier and more succulent meat. The skin contains fat that falls into the meat while cooking, adding flavour and moisture. These cuts are ideal for low and slow cooking methods like braising and roasting.

Cutlets

Chicken cutlets, also known as chicken breast cutlets or chicken tenders, are thin, boneless slices of chicken breast. They are typically cut from the larger breast portion and can be purchased or prepared at home. Cutlets are ideal for recipes that call for thinner pieces of chicken, such as breaded chicken cutlets or dishes where you want the chicken to cook quickly and evenly. They can also be used in sandwiches, wraps, or salads.

When deciding between boneless, skinless, or cutlets, consider the recipe you are following, your preferred cooking method, and your budget. Each option has its advantages, and you may find that you prefer one over the others based on your specific needs and tastes.

Preparing your chicken: pounding or slicing to the right thickness

Before you start frying your chicken, you'll need to prepare the chicken breasts by either pounding or slicing them to the right thickness. This is an important step as it ensures that your chicken cooks evenly and thoroughly. Here are some tips to help you get the perfect thickness:

• If you're using boneless chicken breasts, you can slice them in half lengthwise to create thinner pieces. This technique is especially useful if you plan to use the fried chicken in sandwiches or burgers. Just make sure that the pieces are of even thickness so they cook at the same rate.
• If your chicken breasts are uneven in thickness, you can use a mallet or rolling pin to flatten them out. Place the chicken breast in a plastic bag or between two sheets of plastic wrap before pounding to avoid making a mess. Pound the thicker parts of the breast gently until the entire breast is of uniform thickness.
• Alternatively, you can use thinly sliced chicken cutlets, which are a great option when you're short on time. Cutlets are essentially half of a chicken breast, so they will cook faster than a whole breast.
• If you're using bone-in chicken breasts, keep in mind that they will take longer to cook than boneless breasts.
• The ideal thickness of your chicken breasts will depend on your desired cooking time and the type of coating you're using. Thinner pieces will cook faster but may be more delicate, while thicker pieces will take longer to cook but may be more juicy.
• Remember, the thickness of your chicken breasts will affect the cooking time, so adjust your recipe accordingly. Thinner pieces may only need a few minutes per side, while thicker pieces could take up to 10-15 minutes per side.

Making the batter: a dry batter, a wet batter, or both

Making the batter is a crucial step in achieving that mouth-watering, crispy fried chicken. You can go for a dry batter, a wet batter, or even both for an extra crunchy kick. Here's a detailed guide on how to make each type of batter:

Dry Batter

A dry batter, also known as a flour dredge, is a simple mixture of dry ingredients that coats the chicken and protects it from the hot oil, resulting in a crispy exterior. Here's how you can make a basic dry batter:

• In a large, shallow bowl, combine all-purpose flour, cornstarch, baking powder, and your desired seasonings. You can use a blend of spices such as paprika, garlic powder, chili powder, cayenne pepper, dried oregano, black pepper, and salt to taste.
• Mix the dry ingredients well. You can also use a Ziploc bag for this step and shake to combine.
• Once your chicken has been marinated, bring it to room temperature.
• Dip each piece of chicken into the flour mixture, ensuring it is well coated. Use your hands or tongs to press the seasoned flour firmly onto the chicken.
• Set the coated chicken pieces aside on a plate and let them rest for a few minutes before frying.

Wet Batter

A wet batter, on the other hand, is a mixture of liquid and dry ingredients that creates a thicker coating on the chicken. Here's a simple recipe for a classic wet batter:

• In a medium-sized bowl, combine all-purpose flour, cornstarch, and your choice of seasonings. You can use spices such as garlic salt, black pepper, paprika, and poultry seasoning.
• In a separate bowl, whisk together beer, egg yolks, and a pinch of salt and black pepper. You can substitute water or a buttermilk alternative for the beer if preferred.
• Stir the dry and wet ingredients together until you have a smooth batter. Add more beer or water if the batter is too thick.
• Dip the chicken pieces into the seasoned flour, shake off the excess, and then dip them into the wet batter.
• Finally, dip the chicken into the seasoned flour once more, ensuring a thorough coating.

Combining Dry and Wet Battering Techniques

For an extra crispy and flavourful chicken, you can combine both dry and wet battering techniques. Here's how:

• Prepare your dry batter by mixing all-purpose flour, cornstarch, and your choice of seasonings in a large shallow bowl or plate.
• In a separate bowl, whisk together the ingredients for your wet batter. This could include buttermilk, egg, and soy sauce, or milk, egg, and hot sauce.
• Coat the chicken pieces in the dry batter first, shaking off any excess.
• Next, dip the chicken into the wet batter, ensuring it is well coated.
• Finally, dip the chicken back into the dry batter, allowing any excess to drip off before frying.

Remember, the key to a perfect batter is ensuring your chicken is well coated, whether you choose a dry, wet, or combined battering technique.

Frying your chicken: getting the oil temperature right

The key to achieving that coveted crispy exterior and tender, juicy meat is frying your chicken at the right temperature. If the oil is too hot, the outside of the chicken will burn while the inside remains undercooked; if it's too cool, the chicken will soak up the oil and become soggy. So, what is the ideal temperature?

The optimal temperature range for frying chicken is between 350-375ºF/176-190ºC. At this temperature, your chicken will fry to golden perfection in around 4-5 minutes. However, thicker pieces and bone-in chicken may take longer, up to 10-15 minutes. It's important to monitor the temperature closely and make adjustments as needed to ensure your chicken doesn't burn or become soggy.

To achieve this ideal temperature range, heat your oil in a deep fryer or heavy-bottomed saucepan over medium heat. If you don't have a thermometer, there are a few simple ways to test the oil temperature. One method is to dip the handle of a wooden spoon or chopstick into the oil. When it starts to bubble steadily around the wood, the oil is ready. If it bubbles very vigorously, it's too hot and needs to be cooled down. Another method is to drop a 1-inch cube of bread into the oil; it will brown in about a minute when the oil is at the right temperature.

Once your oil is at the right temperature, carefully lower your chicken pieces into the hot oil. Fry in batches of 3-4 pieces, ensuring they are fully submerged and not overcrowded, as this will reduce the oil temperature and result in soggy chicken.

For juicy, well-cooked chicken, aim for an internal temperature of 165ºF/74ºC. You can use an instant-read thermometer to check this. Insert it into the thickest part of the chicken, avoiding the bone, to get an accurate reading.

Now that you've mastered the art of frying your chicken at the right temperature, you're well on your way to becoming a fried chicken connoisseur!

Serving your chicken: what to eat it with

There are plenty of side dishes that go well with fried chicken. Here are some ideas to get you started:

Salads

• Cucumber and Vidalia onion salad
• Sweet potato and cabbage slaw
• Cherry tomato salad
• Macaroni coleslaw
• Asian slaw
• Heirloom tomato salad
• Potato salad
• Green salad
• Summer salad with cucumbers, tomatoes, and red onions

Vegetables

• Corn on the cob
• Roasted okra
• Green beans
• Collards greens with bacon
• Grilled corn on the cob
• Succotash
• Lemony green beans

Breads

• Buttery biscuits
• Cornbread
• Hush puppies
• Corn muffins
• Buttermilk biscuits

Other

• Mashed potatoes
• Mac and cheese
• Baked beans
• French fries
• Fried okra
• Coleslaw
• Fried green tomatoes

Frequently asked questions