Countertop Fryer Fried Chicken: A Tasty, Quick Treat

Making fried chicken at home is a fun and delicious project. While it may be intimidating to fry at home, using a countertop fryer can make the process easier and less messy. Here's a step-by-step guide to help you make juicy and crispy fried chicken using a countertop fryer.

How to Make Fried Chicken Using a Countertop Fryer

Choosing your chicken

Choosing the right chicken is key to making delicious fried chicken. You can either cut up a whole chicken or buy your preferred cuts. Common cuts of chicken used for frying include breasts, drumsticks, wings, legs, and thighs.

When selecting your chicken, opt for cuts with a good amount of fat marbling. This will help ensure that your fried chicken is juicy and tender. Also, look for chicken with a thin layer of fat under the skin, as this will add flavour and moisture to the dish.

If possible, choose chicken with the skin on. The skin will help keep the meat moist during frying and will become nice and crispy. If you prefer, you can remove the skin before serving, but cooking with the skin on will enhance the flavour and texture of your fried chicken.

In terms of quantity, plan on about half a pound of chicken per person. This will allow for a generous serving, taking into account the weight lost during cooking and the weight of the bones, if you're using cuts with bones.

Lastly, always check the "best before" date on the packaging to ensure you're using fresh chicken. Fresh chicken will have a more appealing texture and taste, and it's important for food safety.

Preparing the brine

Brining is an important step in preparing fried chicken as it ensures the meat is juicy and flavourful. The process involves soaking the chicken in a saltwater solution, which infuses the meat with flavour and moisture. 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 brine, combine water, salt, sugar and any desired spices in a large pot. Bring the mixture to a boil and then remove from the heat. Allow the brine to cool completely before adding ice cubes and placing it in the refrigerator until chilled.

Once the brine is chilled, you can begin preparing the chicken. Place the chicken pieces in a large container and pour the brine over them, ensuring they are fully covered. Cover the container and place it in the refrigerator. The chicken should brine for at least four hours but no more than 24 hours.

After brining, remove the chicken from the brine and pat it dry with paper towels. It is now ready to be dredged in flour and fried to golden brown perfection!

Making the seasoning

Firstly, gather your ingredients. A simple seasoning blend can be made using salt, pepper, garlic powder, and paprika. You can also add other spices like onion powder, cayenne pepper, white pepper, or smoked paprika for an extra kick. Play around with different combinations and amounts to find your perfect blend.

Once you have your spices, it's time to mix them. Combine all the spices in a large bowl and whisk until they are fully incorporated. You can also use a blender or food processor to ensure a thorough mix. The key is to get a uniform blend so that each piece of chicken gets an even coating.

Now it's time to season the chicken. Sprinkle the seasoning blend generously over each piece of chicken, making sure to cover all sides. You can also rub the seasoning into the meat with your hands or a brush to ensure it sticks and penetrates the meat. Don't be shy with the seasoning, as you want a bold flavour.

For an extra crispy and juicy chicken, you can try dry brining the chicken before seasoning. Sprinkle salt over the chicken and let it sit for 30 minutes at room temperature or overnight in the fridge. This step helps to tenderise the meat and infuse it with flavour. After brining, pat the chicken dry and proceed with the seasoning step.

If you want to get creative, you can also make a wet batter to dip the chicken in before coating it with the seasoning. This can be made with a simple combination of eggs and milk or buttermilk. You can also add some of your seasoning blend to the wet batter for an extra punch of flavour.

Finally, let the chicken rest after seasoning. This allows the flavours to penetrate the meat and gives the coating a chance to set. About 10-30 minutes should do the trick, depending on how much time you have.

Now you have perfectly seasoned chicken ready to be fried! Remember, the seasoning is a key step in achieving delicious fried chicken, so take your time and don't be afraid to experiment with different spice combinations.

Dipping and dredging

Step 1: Prepare the Chicken

Start by rinsing and patting dry your chicken pieces. You can use a whole chicken cut into pieces or opt for boneless, skinless chicken breasts. If you have the time, brining the chicken beforehand is highly recommended. Brining involves soaking the chicken in a mixture of milk or water with spices, which helps tenderize the meat and enhance its flavour.

Step 2: Create the Dredging Station

Set up three separate shallow dishes for dredging and dipping. In the first dish, combine the dry ingredients for dredging. This typically includes all-purpose flour, but you can also add seasonings like garlic salt, black pepper, paprika, poultry seasoning, or your own preferred spices. Mix the dry ingredients well to ensure they are evenly distributed.

In the second dish, prepare the liquid mixture for dipping. You can use beaten eggs, buttermilk, beer, or a combination of these liquids. Add a little water if the mixture is too thick.

The third dish will be used for the final dredging step, so have more of the seasoned flour mixture ready.

Step 3: Dredge and Dip

Take each piece of chicken and coat it evenly with the dry flour mixture. Shake off any excess flour. Next, dip the chicken into the liquid mixture, ensuring it is well-coated. Finally, dredge the chicken once more in the seasoned flour, pressing the mixture onto the chicken to create a thicker, crispier coating.

Step 4: Rest and Fry

Place the coated chicken pieces on a baking sheet or platter and let them rest while you heat up your oil. This will allow the coating to set and ensure a crispier texture. Once your oil reaches the ideal temperature of 325°F to 375°F, carefully lower the chicken pieces into the hot oil. Fry in batches to avoid overcrowding and maintain the oil temperature.

By following these steps and taking the time to dip and dredge your chicken, you'll achieve a golden, crispy coating that is sure to impress!

Frying

When frying, do not overcrowd your fryer or pot. Fry the chicken in batches to avoid the oil temperature dropping too low and the oil bubbling over. Use long tongs to carefully lower each piece of chicken into the hot oil. Fry each side of the chicken for 8-12 minutes, depending on the size of the chicken piece, until the internal temperature reaches 165°F. Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked properly.

Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate or wire rack to drain and cool. Let the chicken rest for at least 10 minutes before serving to allow the crust to set and ensure the chicken is cooked through.

Frequently asked questions