Deep fry chicken like a pro
Deep frying chicken may not look like an art form – but getting a perfect, crispy, succulent, golden brown result requires some skills. This is what professional chefs we have talked have to say on the subject:
Even size bits
This is not an issue if you are frying chicken wings or drumsticks. But if you are starting off with a whole chicken it’s important that all pieces be of the same size so sthat they take roughly the same time to cook through.
Chicken wings make things easy since they are small, of the same size, and their “skinniness” means they cook through fast and evenly. Another advantage is that the meat – just like the darker meat on the legs – can take quite a bit of heat before drying out.
Max taste with brine
Immersing the chicken in brine before cooking lets more salt sink in deeper. What’s more, the salt denaturizes the texture of the meat, making it an even more tender and juicy experience. The basic recipe for a 10 percent brine is simply 1 dl of salt in 1 liter of water. Immerse the chicken for about an hour. Use paper towels to make sure every piece is dry before deep frying.
Flour and leave to rest
Flavor the flour with salt and pepper. Dip every piece and shake of excess flour. Let them rest on a grate for at least 10 minutes. Be meticulous about this process. If you deep fry the chicken too soon you will often see the layer of flour coming off in flakes.
Correct oil temperature
The oil should be heated to a temperature between 180 and 190 degrees Celsius. The temperature will fall when you add the chicken, but don’t let it drop under 150 degrees Celsius.
If your earlier attempts have resulted in greasy, unappetizing chicken it is almost certainly because the oil hasn’t been hot enough. This, in turn, can have to do with you adding too much chicken, or with it being too cold.
Correct amount at a time
Deep fry the chicken in batches, a few pieces at a time. This enables the oil to maintain the right temperature and it increases your control over the end result. When the first batches are done, keep them warm in the oven on paper to suck up excessive fat.
Is it raw inside?
If the chicken is cooked on the outside but raw on the inside it might be because the individual pieces are too large. Or the chicken is too cold. Or the oil is too hot, so that the outside is done before the inside has had time to heat up.