Frying chicken in a commercial pressure fryer involves various steps and considerations to achieve the perfect balance of crispy exterior and juicy interior. The duration for frying chicken can depend on several factors, including the type of chicken pieces, the temperature of the oil, the fryer model, heating element and desired doneness. Generally, frying chicken in a commercial pressure fryer takes between 15 to 18 minutes. Below, we delve into the details of the process, covering aspects that influence frying time and tips to ensure optimal results.

Factors Influencing Frying Time

1. Type and Size of Chicken Pieces:

   Whole Pieces: Larger pieces like breasts and thighs typically require more time compared to wings and drumsticks. A whole chicken breast might take about 15-18 minutes, whereas wings could be done in 10-15 minutes.

 Boneless vs. Bone-in: Boneless chicken pieces cook faster than bone-in pieces. For example, boneless breasts might be ready in 12-15 minutes, while bone-in breasts could take up to 18 minutes.

2. Oil Temperature:

   Maintaining the oil at a consistent temperature is crucial for even cooking. The optimal frying temperature for chicken is generally between 325°F (163°C) and 375°F (190°C). Frying at too low a temperature can result in greasy chicken, while too high a temperature may burn the exterior before the inside is fully cooked.

   For most commercial fryers, setting the oil at 350°F (177°C) strikes a good balance, ensuring the chicken is crispy and thoroughly cooked.

3. Fryer Capacity and Load:

   Overloading the fryer basket can lower the oil temperature significantly, leading to uneven cooking and extended frying times. It's essential to avoid overcrowding; each piece should have enough space for the hot oil to circulate.

   Frying in smaller batches, especially in commercial settings where consistency is key, helps maintain the desired oil temperature and ensures even cooking.

 

Steps for Frying Chicken

1. Preparation:

   Marination and Breading: Prepare the chicken by marinating it in a seasoned mixture, which could include buttermilk, spices, and herbs. After marination, coat the chicken pieces in flour or a breading mixture to create a crispy crust.

   Resting: Allow the breaded chicken to rest for a few minutes. This helps the breading adhere better and prevents it from falling off during frying. 

2. Preheating the Fryer:

   Preheat the commercial fryer to the desired temperature, typically around 350°F (177°C). Ensure the fryer is clean and filled with fresh oil to maintain the flavor and quality of the fried chicken.

3. Frying Process:

   Placing the Chicken: Carefully place the chicken pieces into the fryer basket, ensuring they are not touching each other. Lower the basket slowly into the hot oil to prevent splattering.

   Monitoring: Keep an eye on the temperature gauge to ensure it remains stable. Adjust the heat as needed to maintain consistent frying conditions.

   Checking Doneness: Use a meat thermometer to check the internal temperature of the chicken. The safe internal temperature for cooked chicken is 165°F (74°C). Typically, boneless pieces might reach this temperature in about 12-15 minutes, while bone-in pieces may take up to 18 minutes.

4. Post-Frying:

   Draining and Cooling: Once the chicken is done, lift the basket and let the excess oil drain off. Transfer the fried chicken to a rack or paper towels to remove any residual oil.

   Resting: Allow the chicken to rest for a few minutes before serving. This helps redistribute the juices inside the meat, making it tender and flavorful.

 

 Tips for Optimal Results

1. Consistent Breading: Ensure each piece of chicken is evenly coated with breading. Uneven breading can lead to inconsistent cooking and texture.

2. Oil Maintenance: Regularly filter and change the frying oil to prevent burnt particles from affecting the taste and quality of the chicken.

3. Temperature Control: Invest in a reliable commercial fryer with accurate temperature control to ensure consistent frying conditions.

4. Batch Cooking: Fry chicken in small batches to avoid overcrowding and ensure even cooking.

 

In conclusion, frying chicken in a commercial pressure fryer involves careful attention to details such as the type of chicken, oil temperature, and fryer capacity. By adhering to the recommended guidelines and maintaining consistency, you can achieve perfectly fried chicken with a crispy exterior and juicy interior in approximately 12 to 18 minutes.