Deep fat frying is a process of cooking foods like fried chicken, potato chips, and French fries. The process includes keeping the whole food into the oil as long as the temperature reaches to the utmost level.
If the food is fried well, it will be crispy outside and hot as well as cooked center well. Deep frying destroys bacteria and a very speedy process.
The things you need to do so are as follows:
- Turkey fryer along with a pot, burner, stand and Stand
- Cooking oil
- Meat thermometer
- Oil thermometer
Preparation before the Execution
Buy chicken from the local shop. The chicken you choose will be attractive to look at. In your refrigerator, totally thaw the chicken.
Inside the cavity, you will see excellent crystals for reacting water violently for hot oil causing splattering. This will make the chicken half cooked inside.
Then you have to measure how much oil you will use in your turkey fryer. The amount of measuring oil will rely on the size of the chicken. You should not use oil close to the lid as this will lower the chicken, the liquid might overflow and may cause fire accidents.
If the amount of oil is less, the chicken will not cook properly. The solution is to keep the chicken inside the turkey.
When the chicken is fully seated inside, then use water to submerge the chicken about two or two and a half inch above the chicken body. Mark where the water line is then used peanut oil over the line, you selected.
After finishing submerge the chicken with water, dry at first. To speed up the system, you may use the paper towels. Remind pat inside there is cavity dry. Now you will get your desired chicken.
Keep the legs closed and tied them. Then remove giblets and neck. Eliminate the unwanted fat that you do not like. Rinse the cavity.
This is a suggestion for you to cut the skin open from where the thigh meets with the breast. This process helps to remove additional moisture at the time of cooking.
The following steps are seasoning and flavorings
When the chicken is dry, season it with spices and herbs which you like such as pepper, salt, paprika, and so on. Rub outside and inside of the seasoning.
You may do it for many times to create the chicken absorb both the outer layer and the flavorings deeper. As you like to inject flavors, puncture gaps are spreading the total chicken. This means that the flavors are not stocked up in one place.
The steps to make that perfect, deep-fried, whole chicken
Simply keep the chicken in the basket of the fryer and lower the chicken into the pot. Pour much water to keep the entire chicken into the pot to cover it. Use tape to indicate the points- the line is fill line to fill the oil. Remove the chicken with caution.
Remove excess water. Be sure there is no water in the pot to avoid more splattering for the time of using oil. Keep the burner on the earth, be sure the ground is firm and level.
Do not keep the burner near the tree, curtain or anything that may cause the fire.
Add oil until it reaches the marking line and maintains the fryer stand in the center of the burner.
Keep the pot on the stand and be sure the pot and the stand are stable.
Then lit the burner and adjust the flame to the maximum level. Use the thermometer inside the pot.
Be sure, the tip of the thermometer in the middle of the oil. Do not touch the nadir of the pot. Use heat up to 375 degrees F.
Wipe the chicken dry and out and inside. Use the chicken position on the rack and in the baking pan. Prior keeping inside fryer, refrigerate your chicken without using a cover over it. You can do it while the oil is hot.
Put the basket in the oil slowly. Do the job gently to escape oil splatters. Now you will get the chicken inside the basket and turn on the burner.
Deep the fry inside the burner for three to four minutes each round or adjust burner if you like. Use temperature from 350 to 370 degree F.
When cooking is finished shut off the burner and lift the lid of the basket slowly from the deep fryer. Place it in the fryer and let the oil drip off. After that keep the basket in the smooth place.
When the oil stopped dripping, you may use the thermometer to the thickest parts of the breast and thigh area. Do not touch the bone. This is the best system to know whether the meat is cooked well or not.
The meat would be registered at 180 degrees F or 165 degrees F for the thigh and the breast accordingly. If you get the chicken undercooked, do not panic.
The thing you need is to return the chicken again to the deep fryer and switch on the burner.
Do the step nine again and when you see the chicken is cooked well, keep it for taking rest from ten to twenty minutes before like to eat with your family and friends.
After Deep Frying
When you finished all of your cooking, switch off the fryer and unplug it to make the oil cool. If you like to clean the fryer, be sure the fryer is entirely cooled.
If you like to reuse the oil, then strain it with the help of sieve or cheesecloth. Stored the oil in a light-proof container or sealed for up to three months. To ensure the best quality, refrigerate the used frying oil that you like to reuse.
When you see the colored color or has a foul odor, smell or taste discard it. To confirm safety dispose of oil in a sealable metal container such as gallon milk jug, a coffee can and finally throw the oil filled can in the trash. People of some areas used the cooking oil.
Do not use oil down to the sink. Inside the drain, oil will be cool with water and causing backups in the sink, or public sewer system, septic method.
Generic – Deep Fried Whole Chicken Wings (Large) W/Skin, No Coating
|Total Fat||10 g||Potassium||0 mg|
|Saturated||0 g||Total Carbs||0 g|
|Polyunsaturated||3 g||Dietary Fiber||0 g|
|Monounsaturated||2 g||Sugars||0 g|
|Trans||4 g||Protein||12 g|