Deep Fat Frying?

[rooster]

Hi everyone

I know many of you (all of you¿) use a pressure cooker to fix your chicken. Do any of you dabble in deep fat frying though? I’m not trying to suggest that it’s as good as pressure cooker chicken but as I wait for my wearever chicken bucket to arrive from eBay I was messing with my deep fat fryer and turned out some decent chicken. I notice most of the recent recipes listed are for pressure cooker but does anyone have a “go to” method/recipie for deep fat frying that they would share? I’d like to play with both.

Apologies if deep fat frying recipes already exist and I just haven’t found them yet

[mpmn04]

I'm quite happy at baking the chicken uncovered at 350 for 10-15 min. then reducing heat to 275. I also baste the pieces with their drippings near the end to soften the skin. My theory is that the lower cook temp. doesn't cook off the herbs/spices like deep-frying does.

[crazybob]

I actually make the chicken in my air fryer for 25 minutes. It comes out beautiful!

[willy]

The ends justifies the means.

[ThePieMan]

Dec 20, 2018 6:14:40 GMT rooster said:

Hi everyone

I know many of you (all of you¿) use a pressure cooker to fix your chicken. Do any of you dabble in deep fat frying though? I’m not trying to suggest that it’s as good as pressure cooker chicken but as I wait for my wearever chicken bucket to arrive from eBay I was messing with my deep fat fryer and turned out some decent chicken. I notice most of the recent recipes listed are for pressure cooker but does anyone have a “go to” method/recipe for deep fat frying that they would share? I’d like to play with both.

Apologies if deep fat frying recipes already exist and I just haven’t found them yet

The Colonel originally deep fried/pan fried his chicken. however, it took around 30 min or so to cook each batch of chicken. After visiting a Trade Show (?need to check the record) he hit on the idea of converting a pressure cooker to fry his chicken, which reduced the time down to 10-12 min.

The two methods are substantially different, as such your approach to temperature, breading, and finishing will also be different especially regarding the degree of breading and amount of spice going into it. The longer, and hotter you deep fry the breaded chicken the greater the risk of burning the herbs and spices.

What you could do is precook your chicken sous vide or low and slow in an oven, steamer, or some poaching liquid, bread your cooked chicken then flash fry in the deep fryer then hold in a steam filled oven or steamer tray until ready for service.

[ThePieMan]

By the way, a youtube/google search for, "southern fried chicken" produces videos like these, which from a foundational basis are worth looking at.
www.youtube.com/results?search_query=southern+fried+chicken

[willy]

I truly love Southern fried chicken, chicken fried steak, fried crappie, chili, beans, fried okra, fried potatoes, old fashioned hamburgers, with mustard, biscuits and gravy, BBQ, and of course, home made ice cream. I'm a Southern man and proud of it.

[ThePieMan]

This has a great quote from the Colonel at the bottom.
A Century of Fried Chicken - www.saturdayeveningpost.com/2018/07/century-fried-chicken/

[crazybob]

Jun 27, 2020 14:07:41 GMT crazybob said:

I actually make the chicken in my air fryer for 25 minutes. It comes out beautiful!

I just made 4 pieces of 2 breasts in  my cast iron skillet, with peanut oil. It was faster than the airfryer (around 15 min)! I used tarragon, MSG, etc.

[willy]

I lightly fried one batch in my deep fat fryer. Fried too many wingettes, so I froze some. I took those frozen and deep fried them again. They were a bit darker, but the flavor doubled!!! This is what Yves wanted to do. Pre-frozen wings that were bought at the market, then deep fat fried. I just got too busy to pursue this any further.

[billjv]

This is one of the only threads I've seen in the forum that references air frying, which is what got me interested in the O.R. and YouTube-copycat KFC and now this forum! I've been experimenting with recipes from YT so far, and it has been very satisfying. I've been working on refining the process of air frying the chicken and gotten a skin color, texture and taste that gets better every time. I can make a batch from mixed seasonings on my lunch break in under an hour, cleaning as I go. That's what I love about air frying, plus it reduces the risk of kitchen fires! I am now using a non-chemical aerosol sprayer with canola oil and evenly covering the floured pieces with that. I'm pretty rigid about checking the chicken every 5-6 minutes, flipping halfway through. Mine usually takes around 20-22 minutes total for four thighs. They come out golden with a crisp but not super-crispy crust using X-99 mix and regular flour. (I need to get cake flour, I will get there eventually).

I am very excited to try Dustin's recipe too, which I haven't done yet. But yeah - any KFC copycat chicken worth cooking is worth cooking in an air fryer too! And there it is... my first post to this forum! Hello everyone!

[Ken_Griffiths]

Jun 22, 2021 21:22:47 GMT billjv said:

This is one of the only threads I've seen in the forum that references air frying, which is what got me interested in the O.R. and YouTube-copycat KFC and now this forum! I've been experimenting with recipes from YT so far, and it has been very satisfying. I've been working on refining the process of air frying the chicken and gotten a skin color, texture and taste that gets better every time. I can make a batch from mixed seasonings on my lunch break in under an hour, cleaning as I go. That's what I love about air frying, plus it reduces the risk of kitchen fires! I am now using a non-chemical aerosol sprayer with canola oil and evenly covering the floured pieces with that. I'm pretty rigid about checking the chicken every 5-6 minutes, flipping halfway through. Mine usually takes around 20-22 minutes total for four thighs. They come out golden with a crisp but not super-crispy crust using X-99 mix and regular flour. (I need to get cake flour, I will get there eventually).

I am very excited to try Dustin's recipe too, which I haven't done yet. But yeah - any KFC copycat chicken worth cooking is worth cooking in an air fryer too! And there it is... my first post to this forum! Hello everyone!

Hi billjv and welcome to the kfc11 forum. My son/daughter-in-law/family like using an Air Fryer. I’ve never used one personally speaking, but they seem to prefer that type of healthier cooking. I would be interested to see your step-by-step method to air-frying a kfc style chicken recipe, as I will happily pass that on and ask them to give it a go and see what we all think about it. They have always been sceptical that the breaded chicken might not turn out for them in the Air fryer, so it would be nice if I can given them some simple/easy ‘step-by-step’ instructions to follow.

Anyhow I hope the threads/posts here on the forum prove to be helpful to your ongoing research.👍

[billjv]

Hi Ken, and thank you not only for your reply, but for bringing me into the KFC11 boards! I am continuing to experiment (admittedly I'm not as accurate or scientific yet in my approach as some of the really dedicated seekers here) and I will definitely post my results here. Some things I haven't done yet that are pretty standard on this forum are using weight/grams as measures instead of volume. Right now I'm still a teaspoon/tablespoon/cup of flour kind of guy - but since I really want to try some of the recipes posted here, I'm going to have to man up.

Regarding the breaded aspect of air frying, it's a work in progress but I've had some really nice batches with a very nice texture using the non-chemical aerosol sprayer to evenly (but very lightly) coat the pieces before cooking. Even halfway through cooking, if there are spots where the oil didn't really completely coat, you can spray those spots to make sure you get an even coating. The skin comes out with a very nice texture - maybe a bit tougher than regular KFC but really overall very similar to regular fried chicken.

I'll post my progress, for sure - I've really, really enjoyed my KFC copycat journey thus far! Not too many forums around where you can end up with a plate full of great chicken as a result of your research and efforts! 

[Ken_Griffiths]

Jun 24, 2021 11:09:27 GMT billjv said:

Hi Ken, and thank you not only for your reply, but for bringing me into the KFC11 boards! I am continuing to experiment (admittedly I'm not as accurate or scientific yet in my approach as some of the really dedicated seekers here) and I will definitely post my results here. Some things I haven't done yet that are pretty standard on this forum are using weight/grams as measures instead of volume. Right now I'm still a teaspoon/tablespoon/cup of flour kind of guy - but since I really want to try some of the recipes posted here, I'm going to have to man up.

Regarding the breaded aspect of air frying, it's a work in progress but I've had some really nice batches with a very nice texture using the non-chemical aerosol sprayer to evenly (but very lightly) coat the pieces before cooking. Even halfway through cooking, if there are spots where the oil didn't really completely coat, you can spray those spots to make sure you get an even coating. The skin comes out with a very nice texture - maybe a bit tougher than regular KFC but really overall very similar to regular fried chicken.

I'll post my progress, for sure - I've really, really enjoyed my KFC copycat journey thus far! Not too many forums around where you can end up with a plate full of great chicken as a result of your research and efforts! 

ha ha some nice comments 😁. I am looking forward to seeing how your ongoing research with the Air-fryer and the various recipes, like Dustin’s mix, pan out out for you. Yes a few recipes here (and Dustin’s research too) rely mostly on ingredient weights, rather than volume, as that helps to ensure we are each reproducing the recipes in much the same way, as volume can be less-reliable, but you will certainly still find some recipes around here that mention ingredients by their teaspoon volume etc. Good luck with your research.👍

[hotdog]

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