Make Crispy Fried Chicken Without A Deep Fryer

There are many ways to make fried chicken without a deep fryer, and you can still achieve a juicy, tender, and crispy result. One method is to brine the chicken in milk and spices, which breaks down the proteins and collagen, making the meat more tender. Then, you can coat the chicken in a mixture of flour, cornstarch, and baking powder, which creates a crispy golden-brown coating. Another approach is to marinate, steam, and then batter the chicken before cooking it in a wok with a small amount of oil. This traditional Chinese cooking method yields a flavorful, moist, and tender chicken with a crispy crust. You can also use a skillet to fry your chicken, coating it in a flour mixture and frying it in oil over medium-high heat.

Use a skillet or wok to fry your chicken

A skillet or wok is a great alternative to a deep fryer when making fried chicken. Here's a step-by-step guide to achieving juicy, crispy fried chicken using a skillet or wok:

Prepare the chicken

First, prepare your chicken by cutting a four-pound whole chicken into pieces or purchasing four pounds of breasts, drumsticks, wings, legs, and/or thighs. You can also remove the skin if you prefer.

Create the coating mixture

Next, prepare the coating for your chicken. In a large plastic bag, combine two cups of all-purpose flour with seasonings such as paprika, salt, and pepper. You can also add other spices and seasonings to taste, such as garlic powder, onion powder, or cayenne pepper. Seal the bag and shake it to mix the ingredients well.

Prepare the buttermilk mixture

In a separate shallow bowl, prepare a buttermilk mixture by combining buttermilk with a small amount of water. You can also add spices to this mixture if desired. The buttermilk will help tenderize the chicken and make it juicier, as well as help the flour coating stick.

Coat the chicken

Now it's time to coat your chicken pieces. Dip each piece of chicken into the buttermilk mixture, ensuring both sides are completely soaked. Then, place the coated chicken pieces into the bag with the flour mixture, a few pieces at a time, seal the bag, and shake well to coat. Transfer the coated chicken to a baking sheet or tray, and let it sit uncovered until the flour coating absorbs the moisture and becomes paste-like. This step is crucial for achieving a crispy texture.

Heat the oil in the skillet or wok

Pour vegetable oil or another neutral oil with a high smoke point, such as canola or safflower oil, into your skillet or wok to a depth of about 1/4 inch. Heat the oil over medium-high heat until it is very hot.

Fry the chicken

Once your oil is hot, carefully place the chicken pieces into the skillet or wok, working in batches if necessary to avoid overcrowding. Fry the chicken for about 10 minutes on each side, or until lightly browned. Then, reduce the heat to low, cover the skillet or wok, and continue cooking for about 20-30 minutes, or until the juices run clear when the thickest pieces are cut to the bone.

Drain and serve

Finally, remove the chicken from the skillet or wok and drain the excess oil by placing the chicken on a paper towel-lined plate or wire rack. You can keep the chicken warm in a low-temperature oven while you finish frying any remaining pieces. Serve your juicy, crispy fried chicken with your favourite sides!

Marinate your chicken in buttermilk or milk and spices

Marinating your chicken in buttermilk or milk and spices is a great way to ensure your fried chicken is juicy and tender. The lactic acid in dairy breaks down the proteins and collagen in the chicken, softening the flesh and making it more tender when cooked. Pierce the chicken with a knife to allow the dairy to penetrate further into the meat and enhance its tenderising effect.

You can also add spices to the milk to infuse the chicken with flavour. A simple combination of salt and pepper works well, but you can also add garlic powder, onion powder, cayenne pepper, paprika, or dried sage, thyme, rosemary, marjoram, and nutmeg. If you don't have buttermilk, regular milk will do the trick, or you can use milk acidified with lemon juice or yoghurt. The lactic acid in yoghurt penetrates the meat without breaking down muscle fibres.

For best results, leave the chicken to marinate for at least a couple of hours, but preferably overnight. Don't leave it for longer than 48 hours, though, or the meat may become mushy.

Use a combination of flour, cornstarch and baking powder for the coating

How to Make Good Fried Chicken Without a Deep Fryer

A combination of flour, cornstarch and baking powder is the secret to achieving the perfect fried chicken coating. This special mix creates a super crispy exterior with a craggy texture and a golden brown colour. The cornstarch prevents gluten development, while the baking powder reacts with the oil to create tiny air bubbles, ensuring an extra crispy crust.

To make the coating, combine 2 cups of flour, 2 cups of cornstarch, 1 tablespoon of baking powder, 2 tablespoons of kosher salt, 1/2 tablespoon of white pepper, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1/2 tablespoon of cayenne pepper, and 2 tablespoons of black peppercorns in a large mixing bowl. Whisk the ingredients until they are well combined.

Before coating your chicken, you'll want to brine it first. Brining is optional, but it's highly recommended as it helps to tenderise the meat. To brine, pierce the chicken pieces all over with a knife, then submerge in a mixture of 4 cups of whole milk, 2 tablespoons of black peppercorns, and 2 tablespoons of salt. You can also add other spices to the brine if you wish. Leave the chicken to brine for 2-3 hours, or overnight for the best results.

Once your chicken is nicely brined, it's time to coat it. First, remove the chicken from the brine and pat it dry with a paper towel. Next, take your flour mixture and add a few tablespoons of the leftover brine to it. Rub the mixture with your hands to create small clumps, which will add extra texture to the chicken.

Now, you're ready to coat the chicken. Dip each piece of chicken into a wet batter (made with 1 cup of your seasoning mix and 1 cup of cold water), then immediately dredge in the flour mixture, pressing it into the chicken until completely coated. Let the chicken rest on a baking sheet while you heat up your oil.

For the best frying results, use a heavy-bottomed pot like a Dutch oven, and heat your oil to 350°F. Fry your chicken in batches to avoid overcrowding the pot, which can cause the oil to bubble over. Fry each piece of chicken for 8-12 minutes, or until the internal temperature reaches 165°F.

And that's it! You now have perfectly crispy, juicy fried chicken without needing a deep fryer. Enjoy!

Fry at 325-350°F for 8-12 minutes

Frying your chicken at 325-350°F for 8-12 minutes is the final step in making delicious, juicy, and crispy fried chicken. This step is crucial to achieving the perfect texture and taste. It is important to use a thermometer to monitor the oil temperature, ensuring it stays within the ideal range. If the temperature drops below 325°F, remove the chicken from the oil and allow the oil to heat up again.

When frying, avoid overcrowding the pot or pan. Frying in batches is recommended to maintain the ideal temperature and prevent the oil from bubbling over. This step ensures that your chicken is cooked evenly and safely. It is also important to use a heavy-bottomed pot, such as a Dutch oven, which retains heat well and helps with even cooking.

Before frying, coat your chicken pieces evenly with a flour mixture. This step ensures a crispy crust and can be done after the chicken has been marinated or soaked in buttermilk. The flour mixture can include seasonings such as paprika, salt, and pepper to enhance the flavour.

After frying, it is important to drain the excess oil from the chicken. Place the fried chicken on paper towels or a wire rack to absorb the excess oil. This step ensures that your chicken is not greasy and maintains its crispy texture.

By following these steps and frying your chicken at 325-350°F for 8-12 minutes, you will achieve delicious, crispy, and safely cooked fried chicken without the need for a deep fryer.

Use a meat thermometer to check the internal temperature

Checking the Internal Temperature of Your Fried Chicken

Using a meat thermometer to check the internal temperature of your fried chicken is an important step to ensure that your chicken is cooked properly and safe to eat. The United States Department of Agriculture (USDA) recommends that poultry products, including fried chicken, reach an internal temperature of 165°F (74°C). Here are some detailed instructions on how to use a meat thermometer to check the internal temperature of your fried chicken:

Choose the Right Type of Meat Thermometer:

There are several types of meat thermometers available, such as digital, instant-read, and oven-safe meat thermometers. Choose one that is suitable for frying and has a temperature range that includes 165°F. An infrared thermometer is a good option, as it can easily measure the temperature of your oil and chicken during the frying process without touching the food or oil.

Prepare the Meat Thermometer:

Before using, make sure your meat thermometer is calibrated correctly. Follow the manufacturer's instructions to calibrate and use it properly. Clean and sanitise the thermometer probe before inserting it into the chicken.

Insert the Thermometer into the Thickest Part of the Chicken:

To get an accurate reading, insert the thermometer probe into the thickest part of the chicken piece, avoiding any bones. The thickest part is usually the innermost section of the meat, away from the surface. Make sure the probe is not touching any bone, as this can give a false reading.

Check the Temperature Reading:

Once the thermometer is inserted, wait a few seconds for the temperature reading to stabilise. The internal temperature of the chicken should reach 165°F (74°C) to be considered safe. If the temperature is below this, return the chicken to the fryer or skillet until it reaches the desired temperature.

Take Multiple Readings:

To ensure doneness, it is recommended to take temperature readings from multiple pieces of chicken, especially if you are frying a large batch. This helps to ensure that all pieces are cooked evenly and thoroughly.

Rest the Chicken:

After frying, it is important to let the chicken rest for a few minutes before serving. This allows the juices to redistribute and the internal temperature to equalise. During this resting period, the internal temperature of the chicken can continue to rise slightly, so it is crucial to check the temperature before and after resting.

Remember, food safety is paramount when preparing fried chicken. By using a meat thermometer and following these detailed instructions, you can ensure that your fried chicken is cooked thoroughly and safely. Always wash your hands and sanitise your equipment before and after handling raw chicken to prevent cross-contamination.

Frequently asked questions