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Deep Frying Chicken - how long?
Posted on 1/13/17 at 2:26 pm
Posted on 1/13/17 at 2:26 pm
My parents gave us a deep fryer for Christmas. I want to fry some chicken as have not homemade fried chicken since I was a kid. I will probably do thighs and breasts. I assume that the time varies, depending on the piece and size. Also, I know to pull it out of fridge and get it up to room temp before frying.
Long story short...At what temp and how long would you do thighs/breasts?
PS...If you are bored, let me know about legs/wings as well.
Thanks in advance!
Long story short...At what temp and how long would you do thighs/breasts?
PS...If you are bored, let me know about legs/wings as well.
Thanks in advance!
Posted on 1/13/17 at 2:29 pm to captainahab
quote:
wings
6 to 9 minutes @ 350 depending on the size. Most of the grocery store (HEB) drumettes and wings I use are 7 minutes.
Can't help with the others.
Posted on 1/13/17 at 2:50 pm to captainahab
As with most things, it will depend. Your variables are size, internal temp to start and frying temp.
Most recipes call for frying at 350 degrees, but for bone-in chicken (not counting wings), I find this too high - crust is way overdone by the time the meat is cooked.
I start at 350 and drop to 325 once I drop the basket. Large bone-in bone-in breasts should be butterflied at the thickest part.
I remove pieces from seasoned buttermilk and let them drain on a wire rack in a sheet pan for 20-30 minutes, then dust them (seasoned flour only) and let them sit for at least 30 minutes more. Just before frying I do the final breading - flour > egg/hot sauce/milk mixture > flour. This sitting out for 1-2 hours does two things: (1) raises the internal temperature of the chicken, so it will cook faster, and (2) removes moisture from the skin so the crust will adhere nicely.
Flip the pieces every 2-3 minutes - chopsticks are handy for this. When they float, they're done or damned close. Have the oven on in case you under-cook them until you get the hang of it. Mine are usually done in 10-12 minutes. Drain on newspaper.
Wings can and should be fried hotter. I peg the thermostat (375) and drop to 350 once they're in. Season with S&P and dust with cornstarch. Toss in hot sauce and butter when done.
Have fun!
Most recipes call for frying at 350 degrees, but for bone-in chicken (not counting wings), I find this too high - crust is way overdone by the time the meat is cooked.
I start at 350 and drop to 325 once I drop the basket. Large bone-in bone-in breasts should be butterflied at the thickest part.
I remove pieces from seasoned buttermilk and let them drain on a wire rack in a sheet pan for 20-30 minutes, then dust them (seasoned flour only) and let them sit for at least 30 minutes more. Just before frying I do the final breading - flour > egg/hot sauce/milk mixture > flour. This sitting out for 1-2 hours does two things: (1) raises the internal temperature of the chicken, so it will cook faster, and (2) removes moisture from the skin so the crust will adhere nicely.
Flip the pieces every 2-3 minutes - chopsticks are handy for this. When they float, they're done or damned close. Have the oven on in case you under-cook them until you get the hang of it. Mine are usually done in 10-12 minutes. Drain on newspaper.
Wings can and should be fried hotter. I peg the thermostat (375) and drop to 350 once they're in. Season with S&P and dust with cornstarch. Toss in hot sauce and butter when done.
Have fun!
This post was edited on 1/13/17 at 4:42 pm
Posted on 1/13/17 at 4:18 pm to captainahab
325*F
Until the thickest part register a Minimal Internal Temperature (MIT) of 165*F for 15 seconds.
Until the thickest part register a Minimal Internal Temperature (MIT) of 165*F for 15 seconds.
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