The first step to fried chicken is a fryer! Or if you don’t have one you can simply use a pot on the stove.
Personally, I like the electric fryer, as you can set the temp easily, and it has a purpose made basket to safely lower chicken in and out of the oil.
If you’re using a pot on the stove, then a thermometer will be useful as will a slotted metal spoon to help put chicken into and out of the pot.
What oil is best to use for frying chicken? Before we choose our oil, there are a couple of things we should know about the oil.
Smoke point – The smoke point is the temperature at which the oil will start to smoke and burn. If the oil burns it will become rancid, and that will make the food taste burnt. Since we are frying at temperatures around the 175c mark, choose an oil that has a smoke point higher than this.
Types of oil to use – Vegetable oil (cheapest oil and can made up of different plant derived oils for maximum cost effectiveness) , Avocado, peanut, canola, sunflower, corn, safflower.
Never use old oil – If you’re frying regularly, then you should change your oil after 5 uses. If your oil sits around for weeks in the fryer, then also change it before using it. It’s best to keep any used oil in a container with the lid on until you need it again.
Disposal of old oil - Always discard old oil into a bottle with the lid on it, and then put it into the rubbish bin.