How to Deep-Fry a Chicken in Minutes

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Fried chicken is an American staple. It is prized for its crisp texture, appealing color and moist, juicy interior. A whole chicken, cooked in any manner, must reach an internal temperature of 165 degrees Fahrenheit for safe consumption, which requires approximately 30 minutes of cooking time in a deep fryer. However, cutting the chicken into eight pieces prior to deep-frying can cut cooking time to about 8 minutes, depending on the capacity of the fryer.

Things You'll Need

  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Whisk
  • Large container
  • Large plate
  • Wire rack
  • Sheet pan
  • Deep fryer
  • Whole chicken
  • 2 tbsp. white sugar
  • 1/4 cup plus 2 tbsp. kosher salt
  • 2 tbsp. garlic powder
  • 2-1/2 tbsp. smoked paprika
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. onion powder
  • Peanut oil
  • 1 qt. buttermilk
  • 2 cups all-purpose flour

Preparation

  • Rinse the chicken under cool running water and dry with paper towels. Place the chicken breast-side-up on a cutting board.

  • Pull the leg away from the chicken and make a cut through the skin and connective tissue attaching the thigh. Pop the thigh from its socket and remove. Repeat on the other thigh.

  • Grasp the wing tip, pull it away from the saddle, pop the joint and cut though to detach the wing. Repeat on the other side.

  • Make an incision through the rib cage and shoulder joints and lift the breast away from the saddle. Place the chicken breast skin-side-down on the cutting board.

  • Cut through the center of the breast and separate in two pieces. Place the breast halves skin-side-up on the cutting board.

  • Cut each breast in half at a 45-degree angle.

Marinade Seasoning

  • Combine sugar, 1/4 cup kosher salt, garlic powder, paprika, black pepper, oregano, and onion powder in a large mixing bowl. Whisk together well.

  • Alternatively, add the ingredients to a stand mixer fitted with the wire attachment and whisk for 4 minutes or until fully incorporated.

  • Place the marinade seasoning in an airtight container and store in a cool, dry place for up to 3 months. Do not reuse any seasoning previously used for dredging.

Frying

  • Add peanut oil to the deep fryer's recommended fill line and preheat to 375 degrees Fahrenheit. Ideal deep-frying temperature is 350 degrees Fahrenheit; however, adding cold chicken to the oil lowers its temperature, and beginning at 375 degrees Fahrenheit compensates for this.

  • Add 2 tbsp. kosher salt, 1/4 cup marinade seasoning and 1 qt. buttermilk to a large plastic container. Mix well, submerge the chicken and marinate for no more than 24 hours.

  • Spread flour on a large plate in an even layer. Remove the chicken from the marinade and shake off the excess liquid. Dredge each piece in flour and place on a wire rack placed over a sheet pan.

  • Add the breast quarters to the deep fryer and cook for 4 minutes. Turn the breasts over in the oil and cook and additional 4 minutes. Repeat with the wings and thighs. Place the fried chicken on a sheet pan lined with paper towels. If cooking in a high-capacity deep fryer (5 or more gallons), the chicken pieces can cook simultaneously.

  • Check the temperature of the breasts and thighs. Insert a probe thermometer in the thickest portion of the breast and thigh after frying and make sure they measure at least 165 degrees Fahrenheit.

References

  • Photo Credit Jupiterimages/Photos.com/Getty Images
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