Tillie Doyle
Chicken is a versatile, mild, and affordable source of protein that is quick to cook. While there are many ways to cook chicken, some methods are faster than others. For example, a whole chicken or bone-in chicken parts can take a while to cook, but switching to boneless chicken breasts can significantly reduce cooking time. In this article, we will explore various ways to cook chicken quickly and efficiently, including different cooking methods, preparation techniques, and tips to ensure even and thorough cooking. We will also discuss the benefits of using certain cooking equipment and ingredients to speed up the cooking process and enhance the flavor of your chicken dishes.
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What You'll Learn
Using an air fryer
To use an air fryer, start by soaking your chicken in buttermilk to give it that classic tenderness. You can also add your own spices to the buttermilk, such as garlic powder, onion powder, salt and pepper. Leave the chicken to marinate for at least a couple of hours, but preferably overnight. Then, dip the chicken in seasoned flour. This provides a nice layer of breading, but be careful not to add too much flour, as it may not cook properly in the air fryer.
Next, spray the chicken pieces lightly with oil and place them in the air fryer basket. Set the temperature to 350°F. For chicken strips, cook for 14 minutes, then flip the chicken and spray with oil again. Cook for another 10-12 minutes, until the internal temperature reaches 165°F. For bone-in chicken, you may need to cook for a little longer, until the internal temperature reaches 175°F. Use a meat thermometer to check that the chicken is cooked properly.
Finally, let the chicken rest for a few minutes before serving.
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Oil type and temperature
The type of oil used for frying chicken is important, as some oils have lower smoke points than others. Oils with high smoke points, such as canola oil, soybean oil, peanut oil, and vegetable oil, are better suited for frying chicken as they can be heated to high temperatures without burning. On the other hand, oils with low smoke points, such as olive oil and sesame oil, are not ideal for frying chicken as they will burn at lower temperatures.
When frying chicken, it is recommended to heat the oil to around 350°F. This temperature will ensure that the chicken is cooked through and has a golden-brown colour. The internal temperature of the chicken should reach 165°F to ensure that it is safe to eat. Depending on the size and type of chicken, the cooking time may vary. For example, dark meat typically takes 12-14 minutes, while white meat takes 8-10 minutes.
If you are using a cast iron skillet, it is recommended to preheat the oil to a lower temperature, around 300°F to 325°F. This is because cast iron retains heat very well and can easily get too hot, which may cause the chicken to burn. It is important to monitor the temperature of the oil and adjust the heat as needed to ensure that the chicken is cooked properly.
Using a deep fryer can make it easier to maintain the proper temperature, as it can bring oil to high temperatures safely. An electric deep fryer is especially helpful for those who are not accustomed to frying, as it can help prevent the oil from getting too hot and burning the chicken.
It is worth noting that the nutritional value of the oil may vary depending on the cook time and temperature, ingredient density, and the specific type of oil used.
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Chicken cut and coating
The first step to achieving the fastest frying time is to cut the chicken into pieces. You can either buy chicken pieces, or buy a whole chicken and cut it up yourself. Buying a whole chicken and cutting it up yourself ensures an even assortment of white and dark meat. The most popular chicken pieces are the drumsticks and thighs.
If you want to save time during the frying process, you can cut the chicken into strips. Chicken strips cook faster than bone-in pieces, but they can easily dry out. Therefore, it is important to frequently check on the chicken strips to prevent overcooking.
The next step is to coat the chicken. The most common method is to dip the chicken in buttermilk before dredging it in a flour mixture. The buttermilk gives the chicken a classic fried chicken tenderness and the flour provides a crispy coating. The chicken can be soaked in buttermilk for as little as 5 minutes or for up to 48 hours. The longer the chicken is soaked, the more tender it will be.
Some recipes suggest adding spices to the buttermilk or flour mixture. Common spices include paprika, salt, pepper, garlic powder, onion powder, dried thyme, dried basil, dried oregano, and celery salt.
If you want a thicker coating, you can double dip the chicken in the flour mixture. However, this may not work well in an air fryer as the flour may not fully cook.
An alternative method is to coat the chicken in a batter made from flour, eggs, and water before dredging it in the flour mixture. This helps the coating stick to the chicken and prevents it from falling off.
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Marinating and seasoning
Marinating
There are several options for marinating chicken before frying. The most commonly used option is buttermilk. The chicken is soaked in buttermilk, which gives it a classic fried chicken tenderness. If you don't have buttermilk, you can make your own by mixing regular milk with vinegar or lemon juice, or even yoghurt. Leave the mixture to sit for a few minutes to thicken, and then use it as a marinade.
Other options for marinades include pickle brine, yoghurt with spices, or a mixture of milk and live Greek yoghurt, which can be left to ferment for a few days and then whipped to separate the buttermilk.
Once your marinade is ready, place the chicken in a gallon-sized Ziploc bag, cover with the marinade, and seal the bag, squeezing out any excess air. Place the bag in a bowl or baking dish and refrigerate for at least two hours and up to twelve.
Seasoning
Seasoning the chicken is a matter of personal preference, but there are some classic combinations. The flour used to coat the chicken can be seasoned with paprika, salt, and pepper to taste. Paprika helps to brown the chicken. Other seasonings include garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, and mustard.
If you are using a cast iron skillet, fill it about one-third to halfway with vegetable oil and heat until very hot. If you are using a Dutch oven or cast iron skillet, preheat the oil to 300–325°F. If you are using an air fryer, preheat to 350°F.
Frying
Once the chicken has been marinated and seasoned, it's time to fry. Place the chicken in the hot oil, turning occasionally, until golden brown and the juices run clear. The chicken is done when an instant-read thermometer inserted into the thickest part of the meat reads at least 165°F for white meat and 175°F for dark meat.
If you are frying on a stovetop, cook the chicken for about 5 minutes on medium heat without moving it. Then, flip and cook for another 5 minutes. If the outside is getting too dark, lower the heat.
If you are using an air fryer, cook the chicken for 14 minutes, then flip and cook for another 10–12 minutes.
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Reheating and storing
Fried chicken should be cooled to room temperature before being stored in an airtight container in the refrigerator. It will stay fresh for up to four days.
When reheating fried chicken, it is best to use an air fryer, as this will keep the chicken crispy. To reheat in an air fryer, preheat it to between 360°F and 375°F. Lightly coat the air fryer basket with cooking spray to prevent sticking, then place the chicken in a single layer in the basket, ensuring the pieces are not overcrowded. Reheat for 5 to 10 minutes, flipping the chicken halfway through. The chicken is done when it reaches an internal temperature of 165°F.
If you do not have an air fryer, you can also reheat fried chicken in the oven at 400°F, or in a skillet on the stove. However, these methods may result in uneven heating and a less crispy texture. It is not recommended to reheat fried chicken in the microwave, as this can make the chicken soggy.
It is important to note that fried chicken should not be reheated more than once, as this can increase the risk of foodborne illness.
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Frequently asked questions
An air fryer cooks food faster than an oven, especially for smaller batches of food. For example, boneless skinless chicken thighs take 15 minutes in an air fryer versus 25 minutes in an oven.
An air fryer takes less time to heat up than an oven. It also cooks food faster because it cooks food in a hot, windy environment.
The chicken should reach an internal temperature of 165 degrees Fahrenheit for safe eating. A meat thermometer can help you determine this.
