First of all, I would like to remind you that frying any food in fat, especially deep fat such as we will use here can be dangerous. Here are some things to remember:
Be sure your fat is deep enough to cover your food item.
Be sure you have thoroughly dried any foods you are placing in the fryer. Water will cause spatter and may result in a nasty burn
Use a basket to lower foods into the fryer and to remove them. IF you do not have a basket, use a long-handled strainer spoon or tongs. You do not want to use a fork to pierce meat when trying to remove it. This releases juices that may cause spatter.
You may want to wear an oven glove or mit if you can do so and still handle your implements easily. This may prevent small splatters from landing on your hands and wrists.
Roll up your sleeves. OK, this one may sound weird, but hot fat can cause fabric to burst into flames, especially some of the man-made fabrics we are fond of wearing today. Be sure your sleeves and other parts of your clothing do not hang over or near the pot of oil.
Keep afire extinguisher handy. Be sure you are using the type that is designed to be used in a kitchen or with an oil fire. Remember, water will only spread the oil,not put out a fire on oil. IF you have an emergency remember that you can cover a small blaze with salt or baking soda so you may want to have a box on the counter.
Now, for the fryer.
The FAT - Fats or oils used in deep fat frying should be capable of being heated to a high temperature without smoking or burning. Smoking impairs the flavor of the foods, the ability of the body to digest the fats which remain in the foods, and the durability of the fat. You should be able to use your fat several times,but with each use the smoke point of the fat will be a little lower. Additionally, you want to label your fats or oils with the type of food you are using it for. You would not want to cook chicken or french fries in fat that was recently used to fry fish. You should also strain used fat, once it has cooled, to remove any crumbs or bits that are left behind from the food you cooked. Store your fats or oils in a cool, dark place. Fats will spoil quickly so I suggest keeping used fats and oils in the refrigerator between use.
Today we use vegetable fats and oils so the problem with fat going rancid is less of a concern, however even these oils will spoil, so keep them in a cool, dark place until ready to use. Vegetable oils have a higher smoking temperature and for this reason they have become popular choices for the home cook. Some oils, like peanut oil, offer a good option for frying at home. It has a high smoking temperature and is less likely to transfer flavors when being used for different foods. You may also opt for corn oil, safflower oil, or even olive oil as well. Each has different characteristics that you should consider prior to use. Olive oil for example, is probably more costly to use for deep fat frying and it has a lower smoking point than some of the other oils.These vegetable oils,however, will all perform well when you are making fried chicken.
The Utensils - You should have several pieces of equipment ready if you want to fry chicken, or any other food, at home. Lately home fryers have become popular and are a good alternative. They allow you to control the oil temperature more easily, usually include a basket, and are easy to clean and store. However, if you don't have a fryer (like me) you can use a couple of other options.
Deep pot - a deep pot that has high sides is a good choice. It helps cut down on splatters and boil over. Remember that when you place the food into the hot oil it will bubble up initially. You never want to fill a pot more than half full of oil or you may have a serious spillover that results in a fire.
Cast Iron Skillet- I have a 12 inch round 4 inch deep cast iron skillet that I only use for frying chicken. I inherited it from my grandmother. It was the only pot she ever used and she said she got it from her mother. I love my skillet. Call me old-fashioned, but if you are lucky enough to have one of these you may discover that your chicken cones out tasting better that when cooked in other pots. Cast iron cookware also transfers trace amounts of iron into the foods we cook in them. When I was pregnant with my first child I had a problem with anemia. I can still feel those horse pills trying to slide down my throat. Ow! It was at that time that my grandmother gave me the skillet, telling me to cook everything it in. Believe it or not, even my doctor was amazed as my iron levels increased and the anemia disappeared. And I know it was the skillet because I stopped taking those horrible pills when grandmother gave me the skillet.My doctor at the time told me that I had a very wise grandmother when I explained what had happened.
Tools- You really do need a basket with which to lower and remove foods. It is the safest method. However, you should also have some tongs and some long-handled spoons. One of those wire strainer spoons is handy too,especially if you don't have a strainer or use a basket. You will also need a rack or stack of paper toweling to drain the food on. I prefer a rack so that there is not a puddle of oil or fat under the food.
HOW TO FRY
Add enough fat or oil to your container to cover the food you are cooking by about 1 inch. Do not fill the container more than about half full. IF you are using a deep skillet, such as my cast iron version, you will want to be very careful not to over fill the skillet. You will not be able to cover the food using a skillet so you will need to be prepared to turn the food, perhaps several times, during cooking. Remember, over filling the pot could result in a boil over and fire.
Heat the fat or oil slowly to the desired temperature. This will be between 300 and 400 degrees Fahrenheit and should ALWAYS be below the smoking point of the fat or oil you are using. You should be able to find this information on the container. Be sure to read labels and follow any instructions that apply.
Place only a few pieces of chicken in the pot at a time. Each piece you add will reduce the temperature a little. Each piece will also cause the fat to bubble up as it is placed into the pot, so several pieces may cause the fat to boil over. Too many pieces added at once will cool the oil and delay the cooking as well as increase the absorption of fat into the food. This results in greasy tasting chicken and a crust that is not as crispy as you may like.
When the food is done cooking remove it carefully. Use a basket and let any fat or oil drain back into the pot. Remove to wire racks or paper towels. The chicken should be done when it is a dark golden brown in color. If you have the temperature set correctly, at about 375 degrees for fried chicken, and maintain that temperature, your chicken should come out crispy and fully cooked.
When cooking several batches of chicken, you may place the pieces in a warm, 275 degree oven,while the subsequent batches are cooking. This allows everyone to have a hot piece of bird when the platter reaches the table.
Follow these steps and you will have a delicious alternative to the highly salted, varieties you purchase at that drive through window. Here is a little bonus. One of my first jobs was working for a fried chicken franchise. I learned a few tricks and came away with a delicious recipe. You may want to give it a try.
Southern, Wishbone Pulling, Finger Licking Good, Fried Chicken
One whole chicken, cut into pieces
1/2 cup flour
1/2 cup corn meal
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons poultry seasoning
1/2 teaspoon Cheyenne pepper
1/2 teaspoon paprika
1/2 to 1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon celery seed
1/4 teaspoon lemon pepper
1 egg
1/4 cup milk
Combine the dry ingredients except the flour, in a zipper bag, mixing well.
Beat the egg with the milk until smooth.
Dip each piece of chicken in the egg then coat each piece with flour.
Dip again in the egg and then drop into the zipper lock bag. When you have 2 or 3 pieces in the bag,shake well to coat the pieces. Only do this as you are ready to add the pieces to the hot oil. Do not let them sit in the coating as it will become gooey and not give you a good result.
Place the pieces IMMEDIATELY into the hot oil and fry until golden brown. Drain.
Enjoy.
My name is Barbara Cagle. I have been a website designer, entrepreneur, caterer,genealogist and homemaker. There is so much I have learned over the years that it is just pouring out lately. As a certified teacher it is my desire to share all this that I have learned. I began my first website by 1990. When I remarried in 2001 I converted my sites into one, http://www.cagleonline.com. When you need help with the everyday things that drive our lives or FREE stuff to build your business. You can find more FREE recipes at http://www.caglecooksonline.com. People Helping People is what I am about. How can I help YOU?
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