Countertop Deep Fryer: Fill & Download for Free

Homemade fried chicken is traditionally shallow fried in a cast iron skillet, because that’s what most cooks have access to before the invention of plug in, countertop deep fryers. Cast iron skillets are actually really good for frying things, because they retain heat, and as long as you don’t add too many pieces of chicken at once, you don’t get the lowered temperatures that make the breading absorb too much oil.What you need to make it work is a large, heavy duty cast iron skillet at least ten inches in diameter, because who makes just three pieces of fried chicken? In this instance, modern cast iron, which is thicker than the collectable, thinner walled antiques, works best. More metal, more heat retention. Heat the oil to slightly higher than 350F, and don’t let it drop below that temperature.You get the chicken to cook evenly by standing over it, turning it occasionally, and making sure it cooks all the way through by using a digital thermometer to take its temperature. Don’t crowd the chicken.Personally, I go for bone in chicken pieces in a buttermilk/thyme/hot sauce marinade, and use that as the wet part of the flour/wet/flour coating as well. Always make sure you season the flour (salt, black pepper, paprika, cayenne pepper) to taste. taking chicken off the bone to fry it is giving away a considerable edge in moistness and flavor.

I agree with most answers, except for the air fryer. We use ours a lot, mostly for foods our Granddaughter prefers - frozen convenience foods, etc. I like it much better than a countertop toaster/convection oven.Purchases I’ve made that I used once: avocado opener/emptier, onion chopper, cheese grater with the turn handle like used in restaurants, any type of deep fryer and too many others to mention.Items I rarely use but will keep: Melon baller, mandoline, various peelers and presses.Any appliance taking up space on my counter that performs a task I can complete on my stove or in my oven.Any gadget that has more parts to wash than a knife and a cutting board, except my food processor.And any other gadget with which you can perform the same task with a knife and a cutting board.

You can absolutely buy an original KFC pressure fryer. Settle in because I'm about to tell y'all far more than you ever thought you wanted to know. Fair Warning.Oh.. I know whereof I speak since I've serviced and installed these things for almost 2 decades and have been to Factory Authorized trainings for several equipment manufacturers.I took this picture below just a few minutes ago.Henny Penny® Model 500 Electric Re-Conditioned Pressure FryerIf I remember correctly the used and reconditioned ones are about $6k to $9k and new is about $25k.They're made by a couple of companies, (Winston, BKI, and another outfit) but an outfit named Henny Penny has the original design from before all of the attempted idiot proofing and automation of today.The downside is you won't find these new because Henny Penny uses a protected distributor network meaning that you can only buy them new through the authorized distributor for your area.In our area that distributor is an outfit called DSL.For the electrical version (model PF 500E) you'll need a minimum 50 Ampere 240 Volt receptacle to power the beast, and they work best with about one and a half to three cut up, dredged and breaded birds in the basket per batch. It will cook up to four birds (cut and breaded) at a time.You'll also need a range hood over the fryer moving a minimum of 250 CFM to remove the smoke and grease laden steam when you heat the beast up and use it. This hood will include a fire suppression system so you need to figure around another $15k to $30k as the entire hood system needs to be cleanable and fire rated. You will want a grease proof and fire proof floor and walls near the fryer (think sheet stainless or well sealed tile & grout on cement board) because these things do leak/drip some as a normal part of their use and cleaning. You'll also want the floor to be waterproof and have a drain. These are not for residential installation and are completely inappropriate on several levels for residential kitchens.You'll also need about 10 gallons of frying oil, which will only stay usable for about 3 days after first use IF it's heated up and filtered of debris daily.All told you need to figure something in the range of $50k to $75k for the fryer and hood if this is a completely new installation because there will be permit and inspection costs on top of everything else.There is a home version of these creatures but I've never worked on or used them and can't speak to the quality or how effective they are.Amazon.com: Genmine Commercial Electric Countertop Pressure Fryer Pressure Fryer For Chicken 16L 2400W Commercial Electric Countertop Pressure Fryer Deep Fryer Cooker Stainless Chicken Fish with Timer & Temperature: Kitchen & DiningI also can't speak for the reliability of the seller.Off the top of my head 2400 Watts seems a bit light for the 16 liter pot capacity, but it should work for about half a bird worth of cut parts in a batch. You will NOT want to set this this up directly on top of your fancy stone counters because it WILL leak oil from normal use on your pretty counters, and if you have corian or laminate counters it will cause heat staining.. Put a sheet pan under it at minimum. A stainless steel table is better.Many of the home multiuse appliances (Instapot, etc) claim to work for this, but anything which plugs into a puny 15 amp 115 volt circuit is not going to be physically able to recover its heat quickly enough to work well.. meaning that your product from one of these, unless it's just 3 to 4 wings, will be far more greasy and soggy than something cooked in the real deal. If you attempt even half a bird in a batch you'll end up with a greasy soggy mess because that little heating element can not bring the temperature back up to 360° F quickly enough after dropping the load in.