As someone with a lot of experience in the catering world, I have encountered the challenge of keeping fried chicken crispy many times. It is one of those issues that can make or break your event - but, lucky for you, I have developed a set of techniques that consistently deliver exceptional results. I will share my tips to keep your chicken crispy, in this guide - whether you are planning a wedding, a corporate event, or any other type of event, these guidelines will mean that you serve great fried chicken every time.
Proper Frying Techniques: The Foundation of Crispy Chicken
To start this guide, we will examine the frying process itself. This is, naturally, the foundation of the process, as it is crucial for maintaining the desirable texture of fried chicken.
The Science of Temperature and Timing
Getting the oil temperature right is the cornerstone of crispy fried chicken. In my experience, I’ve found that 175°C is the ideal temperature for cooking. This means that the coating is not burned and the inside is not undercooked.
I would recommend using a reliable deep-fry thermometer in order to monitor and maintain the optimal temperature.
With regards to timing, I would recommend frying the chicken for 12-15 minutes (depending on size). Do not overcrowd the fryer as this can result in greasy, soggy chicken because of a lowering of the oil temperature. Frying in small batches is usually a good idea - although it may take longer. The results, however, are worth it!
The Par-Frying Method: A Game-Changer for Large Events
Par-frying is an absolute game-changer when it comes to preparing fried crispy chicken for large catering events. This means pre-frying the chicken for 8-10 minutes until it is golden brown but not fully cooked and then sticking it in the oven for an additional 15-20 minutes.
The benefits of par-frying are:
- It means you can prepare in advance - which is great for time-management in catering
- It helps keep the crispy texture whilst also ensuring the chicken is fully cooked
- It is more efficient if you are dealing with larger amounts of chicken
Caterers who adopt par-frying techniques may have a 30% increase in efficiency for large events.
The Importance of Proper Ventilation
Proper ventilation is key for maintaining the crispiness of the chicken. Good air circulation means moisture buildup is prevented, which can make the chicken soggy. When frying on site, you should set up well-ventilated areas or use portable fans.
Advanced Storage and Transportation Techniques
When you have achieved your goal: perfect, crispy, fried chicken, your next step is to maintain the crispiness when travelling or in storage. Some caterers can struggle with this, but I myself, have seen some effective strategies over the years.
Innovative Storage Practices
It is important to avoid airtight containers. Using perforated or vented containers allows for air circulation. If you are stacking, you should place a layer of parchment paper between each layer to prevent the pieces from steaming each other.
You must let the chicken cool completely before putting it into storage. Otherwise, condensation could form inside the container - which can lead to sogginess. A good idea is to place the chicken on a wire rack and let it cool for half an hour before packing it.
Mastering the Art of Transportation
To transport fried chicken without losing its crispiness can be a challenge. Using insulated food carriers that maintain temperature, but ensuring that they are not completely sealed can be effective in doing this. Ensure that there is a small opening for air circulation - this can make a huge difference.
For long trips, here is what you should do:
- Place a hot pack at the bottom of the carrier - this will keep the chicken warm
- Position a cold pack near the top to stop condensation.
Investing in Optimal Storage Tools
The right tools and containers can be so effective in catering. A good thing for storage and transportation is perforated aluminum pans that allow air to circulate whilst also protecting the chicken. High-quality chafing dishes with adjustable lids are key for serving, as they keep the chicken nice and warm.
Overcoming Common Challenges: A Problem-Solving Approach
There can be other challenges with the process also. Below are common issues and some solutions to solve the problems.
Combating Sogginess: The Crispy Chicken's Arch-Nemesis
Sogginess is perhaps the number one enemy of crispy fried chicken. When you start to see the chicken losing a bit of its crunch, do the following:
- Portable Convection Oven or Air Fryer: Sticking them in for a few minutes can quickly re-crisp the chicken before serving. It is a game changer and doesn’t take long at all. .
- Heat Lamp Technique: If you put the chicken under a heat lamp, this will keep it warm whilst allowing excess moisture to evaporate. This, in turn, helps it retain that crispiness.
Adapting to Facility Limitations: Creativity is Key
Another issue that may arise is with the venue. Not all venues have the ideal setup for serving the crispy fried chicken. If you do have limited facilities in this area, you could do the following:
- Portable Countertop Convection Oven: These are relatively inexpensive and can be great when trying to maintain food quality. So useful if the venue in question doesn’t have a full kitchen.
- Electric Skillets or Induction Cooktops: These are portable and give the flexibility to reheat and re-crisp chicken on site.
Cost-Effective Methods for Large Orders: Quality Meets Efficiency
Want to know a more cost-effective way of catering fried crispy chicken for large events? Consider the following:
- Combination of Bone-In and Boneless Pieces: Bone-In is less expensive and can be great if you are keeping to a budget. For instance, you could use a mix of 60 per cent bone-in and 40 per cent - in my experience this is more cost-effective and still a hit with clients.
- Efficient Cooking Methods: Par-frying and finishing in the oven can also reduce oil usage which can be a large expense for particularly large orders. This can actually reduce oil consumption by up to 30 per cent compared to just deep frying.
- Bulk Purchasing: Establishing relationships with local suppliers is useful in many ways. One of the main benefits is getting better prices on large orders of chicken and oil. This can reduce the cost of ingredients by up to 20 per cent for large events.
FAQs: Expert Answers to Your Burning Questions
How can I keep fried chicken crispy for an extended period?
Keeping fried chicken crispy for an extended period requires a multi-faceted approach:
- Perfect the Frying Process: Make sure that the chicken is fried at 175°C for 12-15 minutes (for most anyway)
- Proper Cooling: Let the chicken cool on a wire rack for a half an hour to stop it from becoming soggy
- Strategic Storage: Use perforated containers that allow air circulation. Avoid airtight containers.
- Temperature Control: Use a combination of hot and cold packs in your transport containers - this maintains temperature without creating condensation
- Reheating Techniques: Convection ovens and heat lamps are your friends in this case. They will restore crispiness and give the chicken that satisfying crunch!
Using these methods, I've seen chicken kept crispy for up to 4-5 hours at catering events.
What are the best storage methods for fried chicken?
I have seen that the best storage methods for fried chicken are a combination of balancing air circulation with temperature control:
- Perforated Containers: The best are aluminum pans or containers with vented lids. This means that the chicken will be protected thanks to the air circulation.
- Layer Separation: Always use parchment paper between layers of chicken when stacking. This will prevent steaming.
- Single Layer Storage: For longer storage, you should store the chicken in a single layer on a wire rack in the fridge, uncovered. This means the skin will stay crisp even when chilled.
- Temperature Monitoring. Use a food thermometer to ensure that chicken stays at the optimal temperature.
- Avoid Condensation: Use ice packs in the cooler (not directly on the chicken) to prevent condensation.
Can I reheat fried chicken without losing its crispiness?
Yes you can! It is possible to retain the crispy texture even when reheating chicken. Follow this method:
- Avoid Microwaves: They create steam and this will ruin the crispiness. Never use microwaves for reheating fried chicken.
- Oven Reheating: Preheat oven and place chicken on a wire rack over a baking sheet for approx 15-20 mins. The hot air will circulate around the chicken meaning it will retain its crispiness.
- Convection Oven: This is useful. The circulating hot air is very effective at restoring crispiness. Reduce temp to 190 celsius and put it in for 10-15 minutes.
- Air Fryer Method: For smaller batches, an air fryer is very effective. It needs only to be heated for 3-4 minutes and viola! Crispiness returned.
- Oil Spritz: Before reheating, use some oil on the chicken (spray lightly). This helps to return the crispiness to the chicken.
Final Thoughts:
In my years in the catering industry, I have found that keeping fried chicken crispy is an art and a science. Although many people dismiss it as impossible - it is just that they don’t know the method to achieve it. It requires attention to detail, the right techniques and sometimes a bit of creativity. In order to be successful, you need to focus on proper frying methods, careful storage and transportation and you need to address the common challenges.
Practice makes perfect! Experiment with different methods - find your groove and whichever method suits you best. By following these guidelines, you will be the most sought after caterer for perfect fried chicken.
Lastly, it is so important to adhere to and understand all of the latest safety guidelines. These are crucial when dealing with poultry products in catering settings.
If you implement these strategies and stay up to date on all of the trends, you can refine your techniques and you will always have delicious, crispy chicken that your clients will rave about and that will keep them coming back for more.
About the Author
Ciaran Kilbride is the CEO and Founder of Caterboss, Ireland's leading supplier of catering equipment. With years of experience in the food and hospitality industry, Ciaran established Caterboss in 2017 to provide high-quality, reliable equipment tailored to the needs of food service professionals. His commitment to innovation and customer service has helped Caterboss grow into a trusted name, known for anticipating industry trends and consistently meeting the needs of its clients.
