Deep-fried chicken is a beloved comfort food that is enjoyed all around the world. Its crispy, flavourful coating and juicy, tender meat make it a favourite for many. If you’re looking for the best deep-fried chicken recipe, you’re in luck. In this article, we’ll guide you through the step-by-step process of making the most delicious, crispy, and juicy deep-fried chicken that will leave your taste buds begging for more.
The Origins of Deep-fried Chicken
It is thought that deep-fried chicken first appeared in the southern United States, specifically in Georgia, through African people who were brought to the country due to the slave trade. There are numerous cultures all over the globe, such as those in West Africa, Scotland, and Korea, that have had their own versions of deep-fried chicken for many years. For instance, in West Africa, “akara” is a meal prepared by deep-frying a concoction of black-eyed peas, onions, and spices. Scottish settlers introduced the practice of deep-frying chicken in fat, which they dubbed “chicken fried steak,” to the southern United States. Additionally, deep-fried chicken has gained popularity in Korea, where it is served at numerous restaurants.
How Can I Keep the Flour on My Deep-fried Chicken From Falling Off?
When making deep-fried chicken, one of the difficulties is that the crunchy coating often comes off. There are typically a few causes for this. Here are some pointers to prevent your flour or crumb layer from falling off.
– Ensure you tap off any extra buttermilk or flour before coating and breading your chicken.
– To ensure that the flour adheres to the buttermilk, give your poultry a gentle pat after covering it with the flour combination.
– Be careful not to overfill the pan. Make sure the chicken doesn’t bump into other portions of chicken as this could cause the breading to come off.
– While frying, only perform one turn. More of the crunchy covering is likely to come off or be disturbed the more you fuss with your chicken.
– Some people recommend allowing your chicken to dry on a wire rack after dipping and dredging. This is not only useful, but it’s also convenient when making large batches.
What Kind of Oil is Best for Deep Frying Chicken?
When it comes to the best oil for deep frying chicken, there are many choices – but there’s only one clear winner! The best oil for deep frying chicken is palm oil because it has a high smoke point and neutral flavour so it preserves the delicious taste of your batter, herbs and spices when you fry at high temperatures. The best option is to use ethically-sourced, sustainable palm oil that is RSPO certified for quality and high principles for farming, manufacturing, and production.
Palm oil also lasts quite a long time and can be recycled after being used for cooking. All you need to do is let the oil cool fully, and then strain it before putting it back in a storage container. When it is past its prime, you can safely dispose of your cooking oil by following these guidelines.
A setting of 180 degrees Celsius is ideal for frying chicken. Even so, it is typical for the temperature of the oil to change while heating. Your chicken should cook perfectly as long as your oil is between 150 and 180 degrees Celsius.
How Long Does Deep-fried Chicken Stay Fresh?
Deep fried chicken is best when it is fresh, and the skin is still crispy. However, refrigerated leftovers will remain edible for two to three days. When heated again, the exterior won’t be as crispy unless you reheat leftover deep-fried chicken for 15 to 20 minutes in an oven or 10 minutes in an air fryer set to 180 degrees Celsius. Ensure the cooked chicken is stowed in the fridge within two hours of cooking.
Tips For the Perfect Deep-fried Chicken
– When trying to deep fry chicken, use a whole chicken cut into pieces to ensure that the chicken cooks evenly. If you prefer, you can use chicken thighs or drumsticks instead.
– Marinate the chicken in the buttermilk for at least an hour, or preferably overnight, to tenderise the meat and infuse it with flavour.
– Use a mixture of spices, such as paprika, garlic powder, onion powder, salt, and black pepper, to create a flavourful coating for the chicken. You can adjust the amounts of each spice to suit your taste preferences.
– Be sure to shake off any excess flour before frying the chicken to avoid a heavy, doughy coating.
– Fry the chicken in small batches to ensure that the temperature of the oil remains consistent and that the chicken cooks evenly. Overcrowding the pan will cause the chicken to cook unevenly and absorb more oil, resulting in a greasy coating.
– Use a thermometer to monitor the temperature of the oil. The ideal temperature for deep-frying chicken is 180°C. If the oil is too hot, the chicken will burn on the outside and remain raw on the inside. If the oil is not hot enough, the chicken will absorb too much oil, resulting in a greasy coating.
– Let the fried chicken rest for a few minutes before serving to allow the juices to settle and the coating to crisp up. This will also help prevent the coating from falling off the chicken when you take a bite.
How to Deep Fry Chicken?
Preparation Time
The preparation time for this deep-fried chicken recipe is approximately 30 minutes, plus an additional 1 hour of marinating time if you choose to marinate the chicken in the buttermilk.
Serving Size
This recipe yields 8-10 pieces of deep-fried chicken, which is enough to serve 4-5 people as a main dish. However, the serving size may vary depending on your personal preference and appetite.
Nutritional Information
The amount of oil used for frying, the size, and shape of the chicken sections, and whether or not you decide to offer the chicken with any sides or sauces will all affect how many calories this dish contains. However, the estimated nutritional data for a single portion (1 piece) of deep-fried chicken prepared using the method below is as follows:
Calories: 400-500
Total Fat: 20-30g
Saturated Fat: 4-6g
Cholesterol: 70-100mg
Sodium: 600-800mg
Carbohydrates: 30-40g
Protein: 20-30g
You Will Need
- 1 whole chicken, cut into 8-10 pieces
- 2 cups of all-purpose flour
- 2 tablespoons of paprika
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 2 cups of buttermilk
- Vegetable oil for frying
- Temperature Probe
Method
- Step 1 – In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Step 2 – Mix well until all the ingredients are evenly distributed. Set aside.
- Step 3 – In another large bowl, pour the buttermilk.
- Step 4 – Take each piece of chicken and dip it into the buttermilk, making sure it’s coated on all sides.
- Step 5 – Then, dip the chicken into the flour mixture, making sure it’s coated well with the flour mixture. Shake off any excess flour.
- Step 6 – Heat the vegetable oil to 175 degrees C or 325 degrees F in a deep fryer or a large skillet.
- Step 7 – Carefully place the chicken pieces in the hot oil. Be sure not to overcrowd the pan. Fry the chicken for about 12-15 minutes, flipping the pieces over halfway through, until they are golden brown and crispy.
- Step 8 – Ensure the chicken has reached a core temperature of 75 degrees C or 160 degrees F. Remove the chicken from the oil with a slotted spoon and place it on a wire rack or a paper towel-lined plate to drain any excess oil.
In conclusion, making the best deep-fried chicken requires a little bit of patience and attention to detail. By following this recipe and our tips, you’ll be able to make the most delicious and crispy deep-fried chicken that you’ve ever tasted.
Where to Get the Best Oil for Deep Frying Chicken
Frymax has been the UK’s number one choice in high-quality frying oil since 1954. In that time, the quality of ingredients used in Frymax has never changed, even as our commitment to sustainability has deepened over the years. We remain committed to supplying trans-fat-free, certified palm oil, sourced from suppliers that are just as committed to the RSPO’s principles as we are. For more information don’t hesitate to get in contact with the helpful Frymax team.
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