How To Deep Fry Chicken

By: J.Swindell

Break Studios Contributing Writer

Need to learn how to deep fry a chicken? There is nothing like crispy, juicy deep fried chicken. Whether you like it by itself or all the trimmings, such as mashed potatoes and gravy with a buttermilk biscuit, making this home cooked treat is not a task to be taken lightly. In the age of microwaves and other methods of quick cooking, making deep fried chicken requires time. Here are the basic ingredients to get started:

One whole frying chicken (or its equivalent of either: 10 drumsticks, 16 whole wings, or 4-5 whole breasts)

2 cups of all-purpose flour

3 cups of cooking (vegetable, canola or corn) oil or shortening

3 eggs (optional)

One cup of milk (optional)

Two teaspoons of the following:

Seasoning salt

Pepper (black and/or white)

Ground garlic seasoning (in a salt or powder form)

Cayenne pepper or Cajun seasoning (optional)

White granulated sugar

Before getting started here are some pointers -

It is best to use a pan that is not shallow or good for sauteing only. If you prefer, you can also use a heavy cast iron skillet or a dutch oven (or other large pot) to heat the oil. Any pan that measures at least three inches in height will do.
You may have heard that lard (also known as manteca or beef fat), cottonseed or coconut oil makes the best fried anything. If you're watching calorie or fat intake, vegetable, corn or canola oil will do the job. Olive oil is not recommended as it can burn leaving a bitter aftertaste and butter is not recommended at all.
If using shortening or other solid oil let it melt in pan before adding chicken.

Before you begin, decide whether you will use an egg batter or dry flour blend to coat the chicken. An egg batter (which consists of adding the eggs and milk to the dry ingredients, which is optional) is more work but ensures more meat coverage. You can use a dry flour blend by not adding the eggs and milk to the dry ingredients listed. You can also buy a pre-mixed chicken fry at the supermarket.
Pre-heat your pan at medium heat. While pre-heating, make your coating (either egg batter or the dry flour belnd). If using the dry flour blend, it can be made by placing dry ingredients inside a small, clean, plastic storage zip bag and quickly shaking together the ingredients. Add chicken to bag and shake thoroughly for 30 seconds. If using the egg batter, mix the dry ingredients in a bowl and then add the eggs and milk and mix together. Dip chicken in batter.
When liquid oil begins to boil slightly, slowly add chicken. Turn on other side after 20 minutes of cooking and let cook another 20 minutes.
If cooking a lot of pieces, then check oil periodically to make sure it is not smoking as it will eventually burn the chicken skin. Add about a half cup of liquid oil if there is smoke or oil has cooked down. Also, turn heat to low if oil begins to smoke or pop.
After both sides are brown in color, remove from pan an let drain on a paper towel. You can also drain the oil by simply shaking chicken pieces in a metal strainer for a few seconds but if you're not accustomed to oily foods, then paper towel method is best.