What To Know
- After the first fry, let the chicken cool slightly, then fry it again for a few minutes until the skin is golden brown and crispy.
- Sear the chicken pieces in a hot skillet with a small amount of oil until golden brown on all sides.
- Preheat the oven to 400°F (200°C) and bake the chicken pieces on a baking sheet lined with parchment paper for 20-25 minutes, or until cooked through.
If you’re craving the crispy, flavorful goodness of fried chicken but don’t have a deep fryer, don’t despair! Stovetop frying is an excellent alternative that yields equally delicious results. In this comprehensive guide, we’ll walk you through every step of how to stove fry chicken to perfection.
Choosing the Right Chicken
Start with high-quality, fresh chicken pieces. Bone-in or boneless, with or without skin, the choice is yours. If using bone-in chicken, opt for pieces with plenty of meat to avoid dryness. Skin-on chicken provides extra crunch and flavor, but you can remove it for a healthier option.
Preparing the Chicken
Before frying, season the chicken generously with salt, pepper, and your favorite spices. You can also marinate the chicken in a flavorful liquid, such as buttermilk, for extra tenderness. Pat the chicken dry before frying to remove excess moisture.
Choosing the Right Oil
Use a high smoke point oil, such as canola, vegetable, or peanut oil. Avoid olive oil, as it burns easily.
Setting Up the Pan
Choose a large, heavy-bottomed skillet or Dutch oven with high sides to prevent splattering. Add enough oil to come about 1/2 inch up the sides of the pan. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can use a kitchen thermometer to check the temperature accurately.
Frying the Chicken
Gently place the chicken pieces into the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken. Fry for 8-10 minutes per side for boneless chicken, or 10-12 minutes per side for bone-in chicken, or until golden brown and cooked through.
Checking for Doneness
To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, avoiding any bones. The safe internal temperature for cooked chicken is 165°F (74°C).
Draining and Seasoning
Once the chicken is cooked, remove it from the oil and drain it on paper towels to remove excess oil. Season with additional salt and pepper, or your favorite seasonings.
Serving Suggestions
Serve your stovetop fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob. Enjoy the crispy, flavorful goodness!
Tips for Success
- Use a splatter screen to prevent hot oil from splashing.
- Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
- Adjust the cooking time depending on the size and thickness of the chicken pieces.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.
Finishing Touches
- For extra crispy skin, double-fry the chicken. After the first fry, let the chicken cool slightly, then fry it again for a few minutes until the skin is golden brown and crispy.
- Add a flavorful glaze to your fried chicken by brushing it with your favorite sauce or glaze.
- Top your fried chicken with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Alternatives to Frying
If you’re looking for a healthier alternative to frying, try these methods:
- Pan-searing: Sear the chicken pieces in a hot skillet with a small amount of oil until golden brown on all sides. Then, reduce the heat and cook through.
- Baking: Preheat the oven to 400°F (200°C) and bake the chicken pieces on a baking sheet lined with parchment paper for 20-25 minutes, or until cooked through.
- Air frying: Place the chicken pieces in an air fryer basket and cook at 375°F (190°C) for 12-15 minutes, or until cooked through.
“Wrap Up”
Stovetop fried chicken is a delicious and versatile dish that can be enjoyed for any occasion. With the right technique and a little practice, you can master the art of stovetop frying and impress your family and friends with your culinary skills. So, gather your ingredients, heat up your oil, and get ready to fry some mouthwatering chicken!
FAQ
Q: How do I prevent the oil from splattering when frying chicken?
A: Use a splatter screen or cover the skillet with a lid slightly ajar to reduce splattering.
Q: Can I reuse the oil after frying chicken?
A: Yes, you can reuse the oil 2-3 times. Strain it through a fine-mesh sieve to remove any food particles and store it in an airtight container in the refrigerator.
Q: How long can I store leftover fried chicken?
A: Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Q: What are some healthy alternatives to frying chicken?
A: Pan-searing, baking, and air frying are all healthier alternatives to frying chicken.
Q: Can I fry frozen chicken?
A: Yes, you can fry frozen chicken. However, it’s important to thaw the chicken slightly before frying to prevent uneven cooking.
