Make Crispy Fried Chicken In An Oil-Less Fryer

Frying chicken at home can be intimidating, but it's easier than you think. There are many ways to make fried chicken without using a lot of oil, such as oven-frying, steaming, or using an air fryer. Oven-frying chicken requires brining the chicken in salted ice water for a few hours, shaking each piece in seasoned flour, and then crisping it in a hot oven. This method is less work than pan-frying and doesn't require tending to hot oil. Another option is to steam the chicken, coat it with batter, and cook it on the stovetop with a minimal amount of oil. This Chinese method yields a flavorful, moist, and tender chicken with a crispy crust. You can also use an air fryer, which requires little to no oil, to make fried chicken that is crispy and juicy.

How to Make Fried Chicken in an Oil-Less Fryer

Choose the right oil

When it comes to frying chicken, the type of oil you use is crucial. The ideal oil for frying chicken should have a high smoke point, meaning it can be heated to high temperatures without burning. Here are some specific types of oil that are well-suited for frying chicken:

Vegetable Oil

Vegetable oil is a versatile option for frying chicken. It has a neutral flavour that won't overpower the taste of the chicken and a high smoke point, making it suitable for deep-frying.

Canola Oil

Canola oil is another excellent choice for frying chicken. It has a mild flavour that won't interfere with the taste of your chicken. Additionally, it has a relatively high smoke point, making it suitable for the high temperatures required for frying.

Peanut Oil

Peanut oil is a popular choice for frying chicken due to its high smoke point. It can withstand the high temperatures needed for frying without breaking down or burning. Peanut oil also imparts a subtle nutty flavour to the chicken, adding a unique twist to your dish.

Vegetable Shortening

Vegetable shortening, such as lard, is also suitable for frying chicken. It has a high smoke point and can create a crispy texture on the chicken. However, it is important to note that vegetable shortening may impart a different flavour to the chicken compared to other oils.

Oils to Avoid

While choosing the right oil is essential, it's also helpful to know which oils to avoid. Olive oil and butter, for example, have lower smoke points and are not suitable for frying chicken. They have a lower burning temperature and can negatively impact the taste and texture of your fried chicken.

When selecting an oil for frying chicken, always opt for those with high smoke points. This ensures that your chicken will cook evenly and achieve the desired crispy texture without burning. Experiment with different types of oil to find the one that best suits your taste preferences and cooking methods.

Brine the chicken

Brining the chicken is an important step in achieving juicy, flavourful fried chicken. The process involves submerging the chicken in a saltwater solution, which infuses the meat with moisture and flavour. The salt in the brine draws out moisture from the chicken, which is then reabsorbed along with the salt, sugar and any added spices.

To make a basic brine, dissolve 4 tablespoons of kosher salt in 4 cups of lukewarm water. You can also add a few tablespoons of sugar, along with fresh herbs or chopped garlic. For a buttermilk brine, dissolve 2 tablespoons of kosher salt in 4 cups of buttermilk, adding a healthy grind of black pepper. Place the chicken in the brine solution, cover, and leave in the refrigerator for at least a few hours, or even overnight.

If you want to get creative, you can experiment with different brine flavours. For a cider brine, dissolve 4 tablespoons of kosher salt in 2 cups of apple cider, or for a pickle brine, use 2 cups of pickle juice. For a unique, sweet flavour, combine 2 cups of cola with 1 tablespoon of kosher salt, 4 cloves of chopped garlic, 8 sprigs of fresh thyme, and a tablespoon of hot sauce.

Once the chicken has been brined, it's important to rinse it to remove any excess salt, and then pat it dry with paper towels before proceeding to the next step in your fried chicken recipe.

Prepare your equipment

To make fried chicken in an oil-less fryer, you will need to prepare the following equipment:

• A cast-iron skillet or Dutch oven for frying the chicken. A Dutch oven is recommended if you are new to frying, as it has higher sides to prevent splattering and keep the oil contained.
• Long tongs to safely add and remove the chicken from the hot oil.
• Two types of thermometers: a deep-fry or candy thermometer to test the oil temperature, and a meat thermometer to check the internal temperature of the cooked chicken.
• A wire cooling rack placed over a baking sheet to drain the fried chicken after cooking.
• A "dredging station" with large shallow bowls or baking dishes for coating the chicken.

It is also recommended to set up a "fry station" before you begin. Fill your chosen fryer with oil and attach a deep-fry thermometer to the pot. Have your chicken breaded and ready to go, and use long tongs to carefully lower the chicken into the hot oil.

Fry the chicken

Frying the chicken is the most important part of the process, and there are a few different ways to do it. Firstly, you'll want to get your chicken pieces coated. For a simple option, shake each piece in seasoned flour. For a more complex flavour, you can coat the chicken in a wet mixture first. This could be buttermilk, beer batter, or egg batter. Then, roll the wet chicken in seasoned flour, breadcrumbs, or crushed saltines.

Next, you'll want to get your oil hot. Use an oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. Heat the oil in a deep skillet or Dutch oven to around 350˚F to 365˚F. You'll want the oil to be about half an inch to one inch deep.

Now you're ready to fry the chicken. Carefully place the chicken pieces into the hot oil, working away from yourself to avoid spatters. Fry in batches so as not to overcrowd the pan, which will lower the temperature of the oil. Fry the chicken for 5 to 7 minutes, checking it occasionally to make sure it's not burning. Turn the pieces over and cook for another 3 to 5 minutes. Monitor the temperature of the oil to make sure it's not getting too hot.

When the chicken is a deep golden brown, remove it from the oil and place it on a wire rack over a baking sheet to catch any drips. If you're frying in batches, keep the finished pieces warm in the oven at 200˚F.

Drain the chicken

To make fried chicken in an oil-less fryer, you'll need to first pat the chicken dry with paper towels. This is an important step to ensure the chicken is very dry so that you get a good sear/crust. If you're aiming for a crispy browned crust, you should also salt the chicken and let it sit for 10-15 minutes before patting it dry. If you're preparing the chicken for frying, you can salt the chicken for 30 minutes, then rub it with a spice mixture and let it sit in the fridge for 24 hours. This will draw out more moisture, which is ideal for frying.

After frying the chicken, it needs to drain for at least 10 minutes. Arrange the chicken on a rack set over a paper towel-lined baking sheet to catch any drips. This will leave room for air to circulate around the chicken so that it doesn't become soggy. Before serving, you can also pat the chicken dry with paper towels to soak up any excess oil and reduce the overall fat in the fried chicken.

Frequently asked questions