Molly Ayala
Frying chicken in an electric skillet is a convenient way to get that perfect, crispy fried chicken. Electric skillets make it easy to maintain a constant temperature, which is key to achieving the ideal crunchiness. With an electric skillet, you can say goodbye to the hassle of stove-top frying and hello to juicy, tender chicken with a delicious crunchy coating. This method is perfect for beginners and experts alike, ensuring that your chicken is cooked evenly and efficiently. So, get your electric skillet ready and let's dive into the world of mouth-watering fried chicken!
| Characteristics | Values |
|---|---|
| Marinade | Buttermilk |
| Dredge | Flour-egg-flour |
| Oil temperature | 325-375°F |
| Internal temperature of chicken | 165°F |
| Oil depth | 1/2 inch to 3/4-1 inch |
| Chicken type | Boneless, skinless chicken breast or thighs |
| Chicken preparation | Rinse and pat dry |
| Seasonings | Parsley, oregano, garlic salt, salt, pepper |
| Egg mixture | 1-2 inches of milk |
| Flour type | Plain all-purpose flour |
| Frying time | 5-15 minutes per side |
| Frying method | Fry in batches |
| Colour | Golden brown |
| Juices | Clear |
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What You'll Learn
Preparing the chicken: marinating, dredging, and drying
Preparing the chicken is a crucial step in the frying process. Here is a detailed guide to marinating, dredging, and drying your chicken before frying it in an electric skillet:
Marinating:
Start by rinsing your chicken pieces and patting them dry with paper towels. This step is important as it helps the crust adhere to the meat better. Next, prepare your marinade. A simple buttermilk marinade can help tenderize the chicken and add moisture to the meat. You can make your own buttermilk by following various recipes available online. Place the chicken pieces in a bowl with the buttermilk, ensuring they are fully coated. Cover and refrigerate the marinated chicken for at least an hour or even overnight for more tender results.
Dredging:
For the dredging process, you will need three shallow bowls or dishes. In the first bowl, add plain all-purpose flour and your choice of seasonings. You can use a combination of parsley, oregano, garlic salt, salt, and pepper. Give it a good mix. In the second bowl, crack an egg and add 1 to 2 inches of milk. Whip them together until they are well blended. The egg helps bind the coating to the meat. The third bowl will be for the final flour coating. You can repeat the flour mixture from the first bowl or use plain flour.
Take each chicken piece from the marinade, allowing the excess to drip off. Shake the chicken piece in the flour mixture until coated. Then, dip it into the egg mixture, ensuring it is well coated again. Finally, shake it once more in the flour mixture. You can repeat this process for a thicker coating. Tap off any excess flour and let the chicken pieces rest for a while before frying. This ensures the breading sticks to the chicken and doesn't fall off when placed in the oil.
Drying:
Before frying, it is important to bring the marinated chicken pieces close to room temperature. Starting with cold meat will impact even cooking. Place the coated chicken pieces on a baking sheet or wire rack and let them come up to room temperature. This step helps ensure that the chicken cooks evenly and that the outside doesn't burn before the inside is cooked.
Now your chicken is prepared and ready for frying in your electric skillet!
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Oil temperature and type
Oil temperature is crucial for achieving the perfect fried chicken. If the oil is too hot, the outside of the chicken will burn before the inside cooks. If the oil is not hot enough, you will be left with soggy, greasy skin and a longer cooking time. An electric skillet allows even beginners to keep their oil at the optimal temperature to create a mouthwateringly crisp crust every time.
The ideal temperature for frying chicken in an electric skillet is between 325 and 375°F (162.7 and 190.5°C). You can heat the skillet first and then add the oil, or add the oil and then heat the skillet to the desired temperature.
Use a thermometer to get the temperature right. The internal temperature of the chicken should reach 165°F (73.8°C) for white meat and 175-180°F (79.4-82.2°C) for dark meat.
As for the type of oil, olive oil is not recommended because it has a low smoke point, so it could burn and give the chicken a bitter taste. There are many other oils to choose from, including canola oil, peanut oil, sunflower oil, and vegetable oil.
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Frying time and technique
Firstly, ensure your chicken pieces are dry. Pat them with paper towels to remove any excess moisture. This will help the crust stick to the meat. Next, prepare your electric skillet by adding enough oil to reach a depth of around 0.5 to 1 inch. Turn the heat to medium-high and bring the oil temperature to 350°F. You can go as low as 325°F, but be careful not to exceed 375°F, as this may burn the outside of the chicken before the inside is cooked.
Now, prepare your chicken for frying. One method is to use a flour-egg-flour dredging technique. Start by coating your chicken in flour, then dip it into a shallow bowl containing a whipped mixture of egg and milk. Finally, shake the chicken in the flour again until it is completely coated. You can also add seasonings to the flour for extra flavour. Another method is to marinate the chicken in buttermilk for at least an hour or overnight in the fridge. This helps to tenderize the meat. After marinating, dip the chicken in flour or a flour and seasoning mixture.
When your chicken and skillet are ready, carefully place 3-4 pieces of chicken into the hot oil, one at a time, being careful not to overcrowd the pan. Fry the chicken in batches to maintain the oil temperature. Boneless chicken tenders will cook more quickly, so keep an eye on them and check after about 5 minutes. For other pieces, fry each side for around 5 to 10 minutes, depending on the size and thickness. Turn the chicken with tongs and cook until the coating is a rich golden brown and the juices run clear. The internal temperature of the chicken should reach 165°F for white meat and up to 175-180°F for dark meat.
Once cooked, remove the chicken from the oil and let it drain on a wire rack or a plate lined with paper towels. Allow the chicken to cool and drip for 5-10 minutes before serving.
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Internal temperature of chicken
Frying chicken in an electric skillet requires maintaining a constant temperature for deep frying. An accurate thermometer is a handy tool to ensure the chicken is cooked to perfection. The internal temperature of the chicken should reach 165 °F, which is the USDA-recommended temperature for chicken. This is the safe temperature for chicken thighs. The chicken is cooked when the juices run clear.
The exact cooking time will vary depending on the size and thickness of the chicken pieces. Boneless chicken tenders will cook much quicker. For example, the chicken could take 5 to 15 minutes to cook on each side. It is important to ensure the chicken is cooked thoroughly to avoid food poisoning.
When using a thermometer, it is worth investing in a fast and accurate one. A digital instant-read thermometer and a cooking alarm thermometer are recommended. Checking the internal temperature is the best way to know if your chicken is cooked, especially if you are new to cooking chicken.
Leftover chicken should be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat leftovers, heat the chicken until the internal temperature reaches 165 °F again. For best results, bring the chicken to room temperature for 30 minutes before reheating.
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Serving and storing
Once your chicken is cooked, remove it from the oil and let the excess drip off. You can do this by placing the chicken on a wire rack with paper towels underneath. Leave the chicken to cool for 5 to 10 minutes, or 7 minutes as suggested by one source, before serving.
You can keep fried chicken warm in the oven while you cook more batches. Place the cooked chicken on an oven-safe plate and put it in an oven heated to 200°F.
Leftover chicken should be allowed to cool, then stored in an airtight container in the fridge. It will keep for 3 to 4 days. To reheat leftovers, use your electric skillet or oven until the internal temperature reaches 165°F. For the best results, bring the chicken to room temperature for 30 minutes before reheating.
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Frequently asked questions
The oil should be heated to between 325 and 375°F.
Fry the chicken for 5 to 15 minutes per side, depending on the size of the pieces. The internal temperature of the chicken needs to reach 165°F.
Add enough oil to reach a depth of 1/2 to 1 inch in the skillet. It should reach about halfway up the chicken.
Pat the chicken pieces dry with paper towels. Marinate the chicken in buttermilk in the fridge for at least 1 hour or overnight. Then, dredge the chicken in flour, dip it in an egg mixture, and dredge it in flour again.
