Frying chicken is a delicious way to prepare a meal that is crispy on the outside and juicy on the inside. However, there is an ongoing debate among home cooks and professional chefs about whether you should cut chicken into pieces before frying or fry it whole. Both approaches have their advantages and disadvantages. In this comprehensive guide, we’ll explore the pros and cons of cutting chicken before frying to help you determine the best method for your needs.
Understanding the Science of Frying Chicken
To understand the effects of cutting chicken before frying, it helps to first look at what happens when chicken is fried. The high heat of frying causes the exterior of the chicken to brown quickly from a Maillard reaction. This reaction not only gives fried chicken its characteristic golden crust but also produces complex, savory flavors.
Meanwhile, the inside of the chicken begins to cook more slowly from the heat conduction moving inward. As the proteins denature the chicken firms up and becomes opaque. When fried at the right temperature the inside can cook through while staying tender and moist.
Cutting the chicken into smaller pieces increases the surface area exposed to the hot oil. This allows the Maillard reaction to take place more quickly and on more of the exterior. However, it also means moisture can escape faster from the inside. Finding the right balance is key for maximum crunch and juiciness.
Cutting Chicken Before Frying
Cutting chicken into smaller pieces before breading and frying has some potential advantages:
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Cooks faster The increased surface area exposed to the hot oil means the chicken will cook through more quickly This can be helpful if you’re short on time.
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Cooks more evenly Smaller pieces will cook through at the same rate, while larger pieces run the risk of overcooking on the outside before the inside is done
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Absorb marinades better: Cutting chicken into smaller chunks allows marinades and seasoning to penetrate and flavor the meat more evenly.
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Portion control: Pre-cutting chicken makes it easy to fry specific portion sizes. This can be handy for meal prepping or cooking for a crowd.
However, there are also some downsides to consider:
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Can dry out: With more surface area exposed to the hot oil, smaller pieces of chicken can lose moisture quickly and end up drier.
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Breading falls off easier: When cut before frying, the breading on smaller chicken pieces is more likely to fall off in the oil.
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Less juicy: Chicken fried whole retains its juices better during cooking. Cutting before frying can mean less tender, less juicy meat.
Frying Chicken Whole
Frying chicken pieces whole, without cutting them up beforehand, has its own set of pros and cons:
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Retains moisture: Leaving the chicken whole helps lock in moisture and juices during frying for a more tender, juicy result.
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Maximizes flavor: Cooking chicken on the bone enhances its flavor. Cutting chicken before frying loses this advantage.
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Prevents overcooking: Whole chicken pieces are less likely to be overcooked since the inside has more time to gently cook through.
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Simple: Skipping the step of cutting chicken saves time and makes the breading process easier.
However, frying chicken whole also comes with some downsides:
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Inconsistent cooking: Thicker pieces like bone-in breasts may cook unevenly, with the outside overdone before the inside is finished.
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Hard to portion: Leaving chicken whole can make it tricky to later portion pieces of uniform size for serving or meal prep.
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Longer cook time: Whole chicken pieces take longer to fry through to the center than smaller cut pieces.
Tips for Cutting Chicken Before Frying
If you do opt to cut your chicken before frying, here are some tips to achieve the best results:
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Cut pieces to a uniform size so they fry evenly. Aim for 1-2 inch chunks.
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Use a very sharp knife to neatly cut chicken and minimize moisture loss.
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Allow cut raw chicken to rest 5-10 minutes before breading to help it retain moisture.
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Avoid overcrowding the pan when frying pre-cut chicken to prevent steaming.
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Fry cut chicken at 350°F or less to prevent exterior overcooking before the inside is done.
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Pat cut chicken dry well before dredging to help the breading adhere better.
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Use buttermilk or egg wash before breading to better seal in moisture.
How to Fry Boneless, Skinless Chicken Breasts
Boneless, skinless chicken breasts are a popular choice for frying because they cook quickly and evenly. Here are some tips for best results:
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Pound the breasts to an even 1/2-inch thickness so they fry uniformly.
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Cut each breast in half crosswise before dredging and frying. This creates manageable portions that will fry at the same rate.
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Allow the cut breasts to marinate in buttermilk or a seasoned dressing for added moisture and flavor.
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Use a three-step breading station – flour, egg wash, breadcrumbs – for a crispy coating.
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Fry the breasts at 350°F for 4-6 minutes per side, adjusting time as needed.
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Check for doneness by cutting into a piece to ensure no pink remains inside.
Whether to cut chicken before frying comes down to your specific needs and preferences. Frying chicken whole maximizes juiciness and flavor, while pre-cutting allows for faster, more even cooking. For boneless breasts, cutting into halves helps them fry uniformly. Follow these tips to achieve crispy, juicy fried chicken done your way. With the right techniques, you can enjoy the best of both worlds – tender, moist chicken inside with an ultra-crispy crust outside.
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:
Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl add the flour, cornstarch, salt and black pepper.
Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.
- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.
- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.
- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.
FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN
I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.
No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.
The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.
Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.
I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.
Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture). Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe. 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it)
How to Cut Up and Fry a Whole Chicken| The Best Fried Chicken| #ComfortFood
FAQ
Should I cut up chicken before marinating?
Technique tip: Don’t skip the step of cutting slashes into the chicken. The cuts allow the seasonings to get into the meat for better flavor throughout and also help speed the cooking.
Should you cut chicken before or after cooking reddit?
Cutting chicken before releases a lot of moisture through the rupture of tissues. Even though you’re drying it, it’s continuing to release the moisture. If I want meat brown, I feel like you always have to cut it after cooking.
Does cutting up chicken make it cook faster?
But when it comes to serving lots of people, it’s nice to have individual pieces for easy and quick serving. It also cooks faster as well! Make sure you have a very sharp knife, as it will make this process much quicker and safer. I always sharpen my knife right before I cut up a whole chicken.
Should you cut chicken before cooking?
The cut chicken will provide more surface area for the flavor to be absorbed resulting in a succulent, tasty dish. There is less likelihood of undercooking a pre-portioned chicken. This will, therefore, reduce the risk of foodborne illness. Disadvantages of Cutting Chicken Before Cooking
Should you cut chicken thighs before cooking?
Chicken Breasts: For chicken breasts, it’s best to cut them into thin slices or strips before cooking. This will help ensure even cooking and make the meat more tender. Chicken Thighs: For chicken thighs, it’s best to cut them into bite-sized pieces before cooking. This will help ensure even cooking and make the meat more flavorful.
What happens if you cut chicken after cooking?
Uneven Cooking: Cutting chicken after cooking can make it more challenging to achieve even cooking, as the meat may not cook uniformly. More Challenging to Marinate: Cutting chicken after cooking can make it more challenging to marinate, as the meat may not absorb the flavors as evenly.
How do you cut chicken for different dishes?
Different dishes require different cutting techniques. Here are some expert tips for cutting chicken for specific dishes: Chicken Breasts: For chicken breasts, it’s best to cut them into thin slices or strips before cooking. This will help ensure even cooking and make the meat more tender.
Should I cook chicken before frying?
Also, worrying that your oil is too hot and burning the outside before the inside is cooked is a thing of the past. After baking, let the chicken cool down before frying as usual (you could even postpone the frying a day or two) and rest easily knowing each piece is thoroughly cooked.
Can You overcook chicken?
There is a greater chance of overcooking the chicken because the portions are smaller. This will result in a dry finished dish. Cooking chicken portions requires more supervision than cooking a whole bird. You may need to turn the portions halfway through the cooking process.