Deep-Frying Chicken: Pressing For Perfect Crispy Results

Making fried chicken is a big cooking project, but once you've got the technique down, you'll be frying up a storm. The key to success is to get the right tools and follow a few simple steps. First, you'll need a whole chicken or individual pieces of your choice. Then, you'll need to prepare a buttermilk mixture and a flour mixture with spices. Dip the chicken in the buttermilk, then the flour, and let it rest to form a crispy crust. Heat oil in a deep fryer or skillet to around 350°F, carefully add the chicken, and fry until golden brown and cooked through. Drain the chicken, and you're ready to serve!

How to Make Presse Deep Fryer Fry Chicken

Preparing the chicken

Next, dry brine the chicken with salt. This step is critical for a juicy, flavoursome chicken. You can do this overnight in the fridge or for 30 minutes at room temperature before coating and frying.

Now, make a strong seasoning mixture. Combine smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano. Coat the chicken with half of this mixture, and add the other half to your flour coating.

Then, prepare your dredging station. In one bowl, combine buttermilk, egg whites, and vodka. In another bowl, mix all-purpose flour, cornstarch, and the remaining spice mixture. Working with one piece at a time, dip the chicken in the buttermilk mixture, then place it in the flour mixture. Ensure the chicken is well coated, and use your fingers to press the flour onto the chicken.

Finally, let the coated chicken rest for at least 10 minutes. This step is crucial, as it allows the coating to set and helps prevent it from sliding off when placed in the hot oil.

Making the buttermilk and flour mixtures

Buttermilk Mixture:

• In a medium-sized bowl, whisk together buttermilk, an acidic ingredient that tenderises the chicken, and other liquids such as bourbon and/or egg. You can also add hot sauce for a spicy kick.
• Dunk each piece of chicken into this buttermilk mixture. This step helps the flour coating adhere better and results in a juicier chicken.

Flour Mixture:

• In a separate bowl, combine all-purpose flour with seasonings like garlic salt, paprika, black pepper, poultry seasoning, and salt. You can also add cornstarch to the flour mixture for an extra crispy texture.
• After dipping the chicken in the buttermilk mixture, coat it with the flour mixture. Use your fingers to press the flour onto the chicken, ensuring it is well-coated.
• Set the coated chicken aside and let it rest. This step is crucial, as it allows the coating to hydrate and get slightly sticky, ensuring the flour coating doesn't slide off when placed in the hot oil.

Preparing the oil for frying

The first step in preparing the oil for frying is to choose the right type of oil. Peanut or corn oil is usually the best option for deep frying, as they have a neutral flavour and a high smoke point of 450°F (232°C). Canola oil, vegetable oil, and safflower oil are also good choices for frying chicken due to their high smoke points.

Once you've chosen your oil, you'll need to heat it to the correct temperature. The ideal temperature for frying chicken is around 350°F to 375°F. It's important to monitor the oil temperature closely, as it can drop dramatically once the chicken is added. Use a deep-fry or candy thermometer to keep track of the temperature, and adjust the heat as needed to maintain the desired range.

If you're using a cast iron skillet, fill it about 1/3 to 1/2 full with oil. For a Dutch oven, you'll need about 2 quarts of oil. It's important to use a pot or skillet with high sides to reduce the amount of oil splatter and contain the heat.

When you're ready to start frying, place the chicken pieces in the hot oil carefully, making sure not to overcrowd the pan. Fry the chicken in batches if necessary, and adjust the heat to maintain a temperature of around 325°F while cooking.

Remember to use tongs when handling the chicken to protect your hands from the hot oil. And always be cautious when working with hot oil to avoid spills and splatters.

Frying the chicken

Now that you've prepared your chicken and have your oil heated up to the right temperature, it's time to fry!

If you're using a deep fryer, carefully lower the chicken pieces into the hot oil in batches. Make sure not to overcrowd the fryer, as this will cause the oil temperature to drop too much. Fry until the chicken is crispy and golden brown, which should take around 12 to 18 minutes, depending on the size of the chicken pieces.

If you're using a skillet or Dutch oven, place the chicken pieces in the oil, leaving some space between them. Fry the chicken in batches if necessary to avoid overcrowding. Cook for about 7 to 8 minutes per side, or until the chicken is golden brown and the juices run clear.

Keep an eye on the oil temperature throughout the frying process, as it will drop when you add the chicken. Adjust the heat as needed to maintain the desired temperature range.

Once the chicken is done, remove it from the oil and place it on a paper towel-lined plate or wire rack to drain the excess oil. If you're frying in batches, keep the first batch warm in a low oven while you cook the rest of the chicken.

Your chicken is now ready to be served and enjoyed!

Tips for Frying:

• Use two thermometers to monitor both the oil temperature and the internal temperature of the chicken. This will ensure that your chicken is cooked properly, with a crispy exterior and juicy interior.
• Don't overcrowd the fryer or skillet, as this can cause the oil temperature to drop too much and affect the cooking time and quality.
• Let the chicken rest for a few minutes after coating it in the flour mixture. This will help the coating hydrate and get sticky, ensuring it doesn't slide off when placed in the hot oil.
• Use peanut or corn oil for deep frying, as they have a neutral flavour and a high smoke point.

Cooling the chicken

After frying your chicken, it is important to let it cool down before serving or storing it. Place the fried chicken on a cooling rack set over a paper towel-lined baking sheet. This method ensures that excess oil drips away from the chicken, keeping it crispy. Placing the chicken directly on paper towels can create a steamy environment that may cause the crust to become soggy.

Allow the chicken to cool for at least 10 minutes before serving. Proper cooling sets the crust and ensures that the chicken reaches the desired internal temperature. Carryover cooking will continue to cook the chicken even after removing it from the oil, so it's important to let it rest.

If you have any leftover chicken, cool it completely before storing it. Storing warm chicken can create a steamy environment in the container, affecting the crispiness of the crust. Place the cooled chicken in an airtight container lined with paper towels to absorb any condensation. This will help keep the chicken crisp during storage.

Leftover fried chicken can be stored in the refrigerator for up to four to five days. When reheating the chicken, preheat your oven to 350°F for about 15 minutes, then increase the temperature to 400°F to crisp the skin. You can also use an air fryer to reheat the chicken, spraying each side with cooking spray and cooking it until it reaches an internal temperature of 165°F.

Frequently asked questions