Perfecting Crispy Fried Chicken In A Deep Fat Fryer

Frying chicken at home can be a daunting task, but with the right tools and techniques, you can achieve crispy, juicy, and delicious fried chicken. In this guide, we'll walk you through the process of making fried chicken in a deep fat fryer, ensuring that you get mouth-watering results every time. From preparing the chicken to achieving the perfect fry, we'll cover everything you need to know to become a fried chicken master. So, get ready to impress your family and friends with your newfound culinary skills!

How to Make Fried Chicken in a Deep Fat Fryer

Prepare your ingredients: chicken, flour, spices, and oil

Preparing your ingredients is the first step to making delicious fried chicken in a deep fat fryer. Here's a detailed guide to help you get started:

Chicken:

Start by deciding on the type and amount of chicken you want to use. You can use a whole chicken, cutting it into pieces, or opt for specific parts like breasts, drumsticks, wings, legs, or thighs. It's recommended to use bone-in chicken, preferably drumsticks and thighs, as everyone loves a juicy drumstick or thigh. If you're using a whole chicken, cut it into evenly sized pieces. Ensure the chicken pieces are not too big; you may need to chop the breast part into two or more pieces.

Flour:

All-purpose flour is the key ingredient for creating a crispy coating on your fried chicken. You'll need a generous amount, usually around 2-4 cups, depending on the amount of chicken you're frying. The flour will be used in several steps, including creating a seasoned flour mixture and a batter.

Spices:

The spices and seasonings you choose will add flavour and aroma to your fried chicken. Here are some common spices used:

• Garlic salt
• Paprika
• Black pepper
• Poultry seasoning (which includes dried sage, thyme, rosemary, marjoram, and nutmeg)
• Salt
• Cayenne pepper
• White pepper
• Ground ginger
• Celery salt
• Ground mustard
• Dried thyme
• Dried basil
• Dried oregano

Feel free to adjust the spices to your taste preferences and experiment with different combinations.

Oil:

Selecting the right oil is crucial for achieving the perfect fry. Neutral oils with high smoke points, such as vegetable oil, canola oil, or safflower oil, are ideal for frying chicken. You'll need enough oil to fill your deep fat fryer to the required level, usually around 2-4 quarts.

Now that you have your ingredients ready, it's time to move on to the next steps of breading and frying your chicken to golden perfection!

Make a batter with flour, egg yolks, and beer

To make a batter with flour, egg yolks, and beer, you'll need to gather your ingredients and tools. Here's a list of what you'll need:

• All-purpose flour
• Egg yolks
• Beer
• A bowl for mixing
• A whisk or spoon for stirring
• Measuring cups and spoons

Once you have your ingredients and tools ready, follow these steps:

• Start by measuring out your flour. You'll need enough flour to create a thick batter, so use a ratio of about 1 cup of flour to 1 cup of liquid (including the beer and any other liquids you may add). Place the flour in your mixing bowl.
• Add the egg yolks to the flour. The number of egg yolks you'll need will depend on how much flour you're using. For every cup of flour, you'll typically need about 1-2 egg yolks.
• Slowly pour in the beer and stir as you go. You can also add other liquids such as water or milk to thin out the batter if needed. Continue stirring until you achieve a smooth and lump-free consistency.
• If desired, you can also add seasonings to your batter. Some popular options include garlic salt, paprika, black pepper, and cayenne pepper.
• Once your batter is mixed, it's ready to use! Dip your chicken pieces into the batter, making sure to coat them evenly, and then carefully lower them into your deep fryer.

Remember to maintain a safe temperature for your oil, typically around 350°F (175°C), and to fry your chicken in batches to avoid overcrowding. Enjoy your delicious, crispy, and golden fried chicken!

Season the flour with garlic salt, black pepper, paprika, and poultry seasoning

Seasoning the flour is an important step in making fried chicken in a deep fat fryer. The right blend of spices will ensure your chicken is full of flavour.

Firstly, you'll need to gather your spices. For this recipe, you will need garlic salt, black pepper, paprika, and poultry seasoning. The poultry seasoning is a blend of dried sage, thyme, rosemary, marjoram, and nutmeg. You can also add cayenne pepper, dry mustard, and cumin to taste.

Now, it's time to mix your spices. In a medium-sized bowl, combine 3 cups of all-purpose flour with 1 and a half tablespoons of garlic salt, 1 tablespoon of ground black pepper, 1 tablespoon of paprika, and half a teaspoon of poultry seasoning. Mix these dry ingredients together until they are well combined. You can use a whisk to ensure everything is evenly distributed.

The seasoned flour mixture is now ready to be used to coat your chicken pieces. Before coating, you may want to moisten the chicken with a little water, which will help the flour stick. Then, simply dip the chicken pieces into the seasoned flour, ensuring they are well coated. Shake off any excess flour and set the chicken aside until you are ready to fry.

Your chicken is now seasoned and ready for the next steps in the frying process!

Dip chicken in water, then in seasoned flour, then in batter, and again in seasoned flour

Dipping chicken in water, then in seasoned flour, then in batter, and again in seasoned flour is a technique used to create an extra crispy fried chicken. This method involves several steps that may vary depending on the specific recipe and ingredients used. Here is a detailed guide on this process:

Step 1: Prepare the Chicken and Gather Ingredients

Start by cutting a whole chicken into pieces, or purchase chicken pieces such as breasts, drumsticks, wings, thighs, or boneless skinless chicken breasts. You can also remove the skin from the chicken pieces if desired. Gather your chosen ingredients for the seasoned flour and batter.

Step 2: Prepare the Seasoned Flour and Batter

In separate bowls, prepare the seasoned flour mixture and the batter according to your chosen recipe. For the seasoned flour, you may use a combination of all-purpose flour with seasonings such as garlic salt, black pepper, paprika, poultry seasoning, and salt. For the batter, you can use a variety of liquids such as beer, egg yolks, milk, or buttermilk, combined with flour and seasonings.

Step 3: Dip Chicken in Water

Moisten the chicken pieces with a small amount of water. This step helps the seasoned flour adhere better to the chicken and improves the crispiness of the final product.

Step 4: Coat Chicken in Seasoned Flour

After moistening the chicken with water, coat the pieces evenly with the prepared seasoned flour mixture. Make sure to shake off any excess flour before proceeding to the next step.

Step 5: Dip Chicken in Batter

Dip the floured chicken pieces into the prepared batter. Ensure that the chicken is well-coated with the batter before moving on to the next step.

Step 6: Second Coating of Seasoned Flour

After dipping the chicken in batter, coat it with the seasoned flour mixture once again. This step adds an extra layer of crispiness to the final product. Shake off any excess flour after dipping.

Step 7: Fry the Chicken

Carefully lower the coated chicken pieces into hot oil in batches. Fry the chicken until it is crispy and well-browned. The ideal oil temperature for frying is between 325-350°F. An instant-read thermometer inserted near the bone should read an internal temperature of 165°F for safely cooked chicken.

Step 8: Drain and Serve

Once the chicken is cooked to a golden brown crisp, transfer the pieces to a paper towel-lined plate to drain any excess oil. Your extra crispy fried chicken is now ready to be served!

Fry chicken in batches until crispy and well-browned

Frying the chicken is the most important step in the whole process. It's time to put all your preparation to good use and get frying!

Firstly, you'll want to make sure you're frying in batches. Overcrowding the fryer will cause the oil temperature to drop, and you risk the oil bubbling over. Frying in batches will ensure the chicken is cooked evenly and thoroughly, and it will help you avoid any mess or danger.

You should also be mindful of the oil temperature. It's important to keep the oil at a high enough temperature to ensure the chicken is cooked through and crispy. You're aiming for around 350°F, but this may vary slightly depending on the recipe you're following. If the temperature drops below 325°F, you risk soggy chicken, so keep an eye on it and adjust the heat as necessary.

Now, carefully lower the chicken pieces into the hot oil. You can use tongs to do this, being careful not to splash the hot oil. Fry the chicken for around 12-15 minutes, turning the pieces regularly to ensure even cooking. The chicken is cooked when it is golden brown and crispy, and the juices run clear. You can also use a meat thermometer to check the internal temperature, which should be 165°F.

Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate or wire rack to drain. It's important to keep the cooked chicken elevated to maintain crispiness. You can hold the chicken in a warm oven while you cook the remaining pieces.

Frequently asked questions