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Post by Silver on Feb 3, 2022 17:43:10 GMT 1
The next time I deep fry I'm thinking of following this set of instructions. What do you think of them?
General Deep Fryer Chicken Instructions:
1) Pre-Set a timer to count down 15 minutes.
2) Adjust deep Fryer set-point to 350 degrees F. and start the oil heating. This will take about 20 minutes.
3) Drop the temperature setting to 275 deg. F. as soon as the Oil hits 350 degrees F.
4) Then rapidly drop your Chicken pieces into the 350 degree oil and immediately start the timer.
5) Deep fry at 275 degrees F. until the timer signals that the chicken is done.
I'm hoping to be able to avoid the requisite oven step via following these instructions.
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Post by deepfriednew101 on Feb 3, 2022 18:21:57 GMT 1
You need to Brown the Chicken to desired Brownness
You may have to pull the basket up as you may not drop to the 275 Temp quick enough or add some cold Oil to bring the temperature down to 275
You may still need to rest the chicken in the Oven after cooking in Deep Fryer, If your internal chicken is not cooked to the Bone?
You are aware of that possibility with the non cooked chicken,
The Chicken will turn Deep Brown if over cooked at a 275 Temp.
you have cooked so many pieces you will do great.
If your using fresh Oil it will suck the Herbs & Spice flavor from the voilite oils
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Post by Silver on Feb 3, 2022 20:30:54 GMT 1
You need to Brown the Chicken to desired Brownness You may have to pull the basket up as you may not drop to the 275 Temp quick enough or add some cold Oil to bring the temperature down to 275 You may still need to rest the chicken in the Oven after cooking in Deep Fryer, If your internal chicken is not cooked to the Bone? You are aware of that possibility with the non cooked chicken, The Chicken will turn Deep Brown if over cooked at a 275 Temp. you have cooked so many pieces you will do great. If your using fresh Oil it will suck the Herbs & Spice flavor from the voilite oils Should I drop at 325 degrees instead of 350? |
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Post by deepfriednew101 on Feb 3, 2022 20:45:49 GMT 1
we start All our methods at 350-365 for Browning.
The automated Machines have a cooling feature to rapid drop temperature BUT with 18 pieces of chicken minimal the Temp drops Quick and the machines usually need to just maintain the lower temperature.
When we Do Stove Top Pressure Pots and Open Deep Fryer temperature is reached Minimal 350 Prefer 360-365 it depends on HOW MANY pieces of chicken we will lower typically 9 pieces. we monitor the temperature with candy style thermometer or digital if the temp does NOT drop to a low enough temp of 265ish. we pour cold oil to rapidly drop the temp to at least 270 deg. then watch watch if it drops lower before the chicken is dropped the temp is turned almost off to a low setting
the whole process of browning and temp drop should take no longer then 3min and 30 seconds 3:30
once the pressure pot is capped the Browning stops BUT in a Deep Fryer it varies if temp does not drop enough and Browning continues to a dark Brown WE have on many times pulled the chicken up and let the temp drop and re-dunked the chicken to continue slow low cooking.
if you watch your heat setting and pieces of chicken cooked when you use the same equipment you will find the pattern required.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 3, 2022 21:27:15 GMT 1
The next time I deep fry I'm thinking of following this set of instructions. What do you think of them? General Deep Fryer Chicken Instructions: 1) Pre-Set a timer to count down 15 minutes. 2) Adjust deep Fryer set-point to 350 degrees F. and start the oil heating. This will take about 20 minutes. 3) Drop the temperature setting to 275 deg. F. as soon as the Oil hits 350 degrees F. 4) Then rapidly drop your Chicken pieces into the 350 degree oil and immediately start the timer. 5) Deep fry at 275 degrees F. until the timer signals that the chicken is done. I'm hoping to be able to avoid the requisite oven step via following these instructions. How many pieces are you cooking in your fryer and in how much oil? cfc |
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Post by Silver on Feb 3, 2022 21:46:12 GMT 1
About 5-6 pieces per loading in about 1-1/3 gallons of oil.
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Post by deepfriednew101 on Feb 3, 2022 21:48:54 GMT 1
It depends on which fryer
Pot fryers stove can use 1 Gallon to 1.25 Gallon.
Deep Fryers we can use 5 gallons
Commercial Pressure Pots over 5 Gallons and more
We use metric Litre' in Canada Please remember all oil volumes depend on total drain clean and re-fill or drain and filter top up etc.
as for chicken amount as little as 4 larger breast or 12 wings to 1 or 2 chickens
Large commercial Pressure cookers up to 3 Chickens
so it varies.
Doing a small volume home cooking pressure cooker. as little as one chicken the same similar cooking method works FOR ALL.
Higher Temp to start lower temp for finishing.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Feb 3, 2022 22:45:10 GMT 1
About 5-6 pieces per loading in about 1-1/3 gallons of oil. if its an electric tabletop fryer, doing what your doing definitely use a thermometer in the oil, don't trust the thermal cutoff that is built in the fryer. And I wouldn't turn the heat down. The lag time to heat up the element/oil/chicken is so slow that the oil will under temp and leave your chicken greasy. You are going to have to experiment a few batches to regulate the temp dial to suit the cook temps your trying to maintain. I would drop your pieces in with the temp dial on its highest setting and turn it down when the temp reaches the 260-270 range. Then regulate to maintain the desired temp. cfc |
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Post by Silver on Feb 3, 2022 23:16:53 GMT 1
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Post by deepfriednew101 on Feb 3, 2022 23:27:23 GMT 1
it can work just fine you just need to see its temperament's and figure out the way it will work.
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