The Ultimate Guide to Frying Golden, Crispy Chicken in a Turkey Fryer

Frying chicken in a turkey fryer is a brilliant way to cook a large batch of juicy, crispy fried chicken with ease. These oversized cookers allow you to safely deep fry chicken to perfection. With the right technique, you can churn out piles of tender, golden southern fried chicken that will have everyone begging for seconds.

In this comprehensive guide, I’ll walk you through everything you need to know about frying chicken in a turkey fryer. You’ll learn how to choose the right fryer, prep and brine the chicken, heat the oil, fry the chicken to crispy perfection, and clean the fryer afterwards. Follow these simple steps and tips, and you’ll be a fried chicken pro in no time!

Selecting the Right Turkey Fryer for Chicken

When selecting a turkey fryer, keep the following factors in mind:

• Size – Choose a fryer that can comfortably fit the amount of chicken you plan to cook. For 4-6 portions, a 12 qt fryer is sufficient. For larger quantities, opt for a 20+ qt fryer.

• Safety Features – Select a fryer with safety features like auto shut off and lid locks to prevent oil spills and burns, Stainless steel offers durability

• Basket – A fryer basket makes it easy to safely lower chicken in and out of hot oil. V-rack baskets help prevent sticking.

• Temperature Controls – Integrated temperature controls help maintain oil temp Look for fryers with adjustable thermostats

Selecting the right size fryer with key safety features will lead to fried chicken success

Prepping the Chicken for the Fryer

Proper prep is key for beautifully fried chicken:

• Choose Fresh Chicken – Opt for good quality, fresh chicken parts – drumsticks, thighs, wings, and breast pieces work well. Rinse and pat dry.

• Brine the Chicken – Soaking chicken in a saltwater brine ensures juicy, well-seasoned meat. Brine for 2-4 hours.

• Dry Thoroughly – Pat chicken very dry after brining. Any moisture will cause splattering once chicken hits hot oil.

• Season Generously – Sprinkle chicken all over with favorite fried chicken seasoning or rub. Let it sit to allow flavors to meld.

Proper brining, drying, and seasoning gives chicken the edge before frying. Now onto the fun part – firing up the fryer!

Heating the Oil and Frying the Chicken

Heating the oil properly and frying chicken at the right temperature is critical:

• Oil Type – Opt for peanut, vegetable or canola oil which have high smoke points suitable for deep frying.

• Fill Line – Fill fryer with oil to the “fill” line, generally about 3-4 inches deep.

• Heat Oil to 350°F – Heat oil to 350°F to ensure chicken browns and cooks through without burning.

• Don’t Overcrowd – Fry chicken in batches to avoid overcrowding. Drumsticks and thighs can touch but breast pieces need space.

• Fry Times – Fry smaller pieces for 8-12 minutes, larger pieces like whole legs and thighs for 15-18 minutes. The chicken is done when it reaches 165°F internally.

• Drain and Cool – Drain fried chicken on a cooling rack over a baking sheet. Don’t pile chicken or it will steam and lose its crispness.

Following these frying guidelines produces the crispiest, most scrumptious fried chicken you’ve ever tasted!

Cleaning and Storing the Turkey Fryer

Maintaining the turkey fryer ensures it lasts many seasons:

• Cool Oil – Allow oil to fully cool before attempting to drain or handle the fryer at all. Hot oil can cause severe burns.

• Strain Oil – Strain cooled oil through a cheesecloth into an appropriate container to remove food particles. Store oil for future frying.

• Clean Fryer – Scrub fryer with hot soapy water. A bottle brush helps clean inside crevices. Rinse and dry thoroughly.

• Store Properly – Place fryer in a safe, dry spot away from weather elements. Store lid separately.

Proper care makes your turkey fryer last for years of fried chicken fun!

Handy Tips for Frying Chicken Like a Pro

Follow these handy tips and tricks for expertly fried chicken every time:

• Use an instant read thermometer to accurately monitor oil and chicken temperatures.

• Allow oil to return to temperature between frying batches. This maintains crispy chicken.

• Keep chicken chilled until ready to fry for juicy meat that cooks evenly.

• Rotate chicken in oil for even browning. Use tongs to gently turn chicken.

• Keep flour dredge very cold in the fridge or freezer so it maintains a light, crispy crust.

• Mix up your dredge by adding spices and herbs to the flour. Cajun seasoning is amazing!

• Frying chicken outside on a burner reduces unwanted frying odors in your home.

Now you’re ready to fry incredible chicken in your turkey fryer. Just follow these steps for tender, juicy, crispy fried chicken the whole family will request again and again. Frying chicken is fun, rewarding and worth the occasional splatter. Get frying!