Open Kettle Deep Frying

[silver]

This is the method which I've settled upon:

1)  Fill a 7 Qt. pot with 1 gallon of either Canola or Peanut oil (or a blend of these two).
2)  Heat oil to 350 degrees F.
3)  Carefully and slowly add 4 pieces of seasoned flour coated Chicken.
4)  Reduce temperature setting whereby to maintain 300 degrees F. throughout.
5)  Deep Fry Thighs for 17 minutes, Breasts and Legs for 15 minutes, and Wings for 13 minutes.

No oven finishing required.

On the largest burner of my induction range I heat to 350 degrees using a setting of 9.5 (out of 10 max).  Then I drop the burner setting to 8 right before dropping in the four mixed Chicken pieces.  This never fails to sustain 300 degrees F. for the duration of the cooking time.

Edit:  For breasts only, cook 2 or 3 (size dependent) instead of 4 at a time.  For Thighs only, cook 3- 4 pieces.  If cooking only legs up to 5- 6 pieces can be added at a time.  I've never cooked wings only, but I'd guess that perhaps about 8-10 may be cooked at a time.

Edit #2:  350 F. ~= 177 C., and 300 F. ~= 149 C.  (Call it 175 C., and 150 C.)

[silver]

When I've dropped the temperature to hold at 265-275 degrees F. the Chicken has been excessively oily. I'd say never let the oil drop below 285 F. during Chicken Deep Frying.

265 F. ~= 130 C.
275 F. = 135 C.
285 F. ~= 140 C.

[chris]

I cook at 275 F = 135 C

Thighs with bone get about 15 minutes. Wingetts/drumetts get about 10 minutes. "Chicken pieces" which are essentially boneless thighs cut into two or drums with the bone cut out and then cut into two take between 8 and 12 minutes.

I usually use my spice/herb/salt/msg mix combined with 1,1/2 cup of HP flour plus 1/2 cup corn flour. (I only use HP flour because that's what I have. I honestly don't see too much difference between high or low protein flour). I do not use baking powder or SR flour. I also don't see any difference in those variables.

For the record, I am deep frying, not pressure frying so that is a variable that interferes with my experience but I can only do what I can with what I have.

I use lower temperatures than most people. My chicken isn't very crispy. I think that to accomplish KFC's texture I should lower my temperature even more. Another upside to lowering the temperature more is that It may retain the pepper flavour more as Piperine will degrade less at lower temps.


I am really starting to think that lower temps is a key.

[mpmn04]

Chris, is your drop temp at 275F too? Or around 340?

Mike

[silver]

Below about your 275 F. the chicken can get oil sogged. I've been there a few times. It's not like KFC greasiness, but rather it's just oily.

[viper1431]

yeah you need to pressure fry to stop it being too oily at low temps.