Yes, you can fry chicken in a rice cooker, with some adjustments. A rice cooker provides a convenient and consistent heat source that makes it possible to cook dishes beyond just rice. While rice cookers don’t get as hot as a deep fryer, you can still achieve nicely fried chicken with a bit of preparation and cook time adjustment.
The key factors to keep in mind when frying chicken in a rice cooker are:
- Use small, boneless chicken pieces – Large, bone-in chicken pieces will not cook through.
- Use less oil – You’ll use less oil than traditional frying since a rice cooker doesn’t submerge food.
- Cook in batches – Don’t overcrowd, as that will lower the temperature.
- Increase cook time – It will take longer to fry since a rice cooker isn’t as hot.
- Check internal temperature – Chicken should reach 165°F internally.
Follow the tips below for crispy, golden fried chicken using just your rice cooker.
Benefits of Using a Rice Cooker for Frying
Frying chicken in a rice cooker has several advantages:
- Consistent, controllable heat: Rice cookers maintain a steady heating environment, whereas stovetop temperatures fluctuate.
- No oil splatters: A rice cooker’s enclosed design contains oil splatter.
- Portability: Small rice cookers can be moved around easily.
- Food stays warm: Rice cookers automatically switch to a keep warm setting when done.
- Safety: Rice cookers avoid the risks of having hot oil on a stovetop.
- Easy monitoring: The transparent lid allows you to monitor progress.
The enclosed heating element, self-regulating temperature, and safety features make a rice cooker a convenient vessel for frying without all the mess and oil splatter.
Tips for Frying Chicken in a Rice Cooker
Follow these tips to achieve crispy fried chicken in your rice cooker:
1. Choose appropriate chicken pieces
For even cooking, choose boneless, skinless chicken thighs or breasts cut into 1 to 2 inch pieces. Boneless pieces will cook through better. Skinless is also ideal, since the rice cooker won’t crisp up the skin.
2. Season as desired
Season the chicken with salt, pepper, spices, or buttermilk marinade before cooking. Allow time to marinate to impart extra flavor.
3. Use less oil
Pour just 1/4 to 1/2 cup vegetable or canola oil into the rice cooker pot (enough to cover the bottom). A deep fryer submerges food, but the rice cooker will fry from the bottom heat.
4. Cook in batches
Cook chicken in batches to avoid overcrowding. Overcrowded chicken will steam instead of frying. Let the oil reheat between batches.
5. Increase cook time
Account for 10-15 minutes per batch, flipping halfway through. The chicken will take longer to fry than in hot oil. Check that it reaches an internal temperature of 165°F.
6. Optional breading
For crispy texture, coat chicken in flour, egg wash, and breadcrumbs before cooking. The breading may soften over time, so eat immediately.
7. Drain and season
Once cooked through, remove chicken from the rice cooker and let excess oil drain off on a paper towel-lined plate. Toss with salt and spices while hot.
Step-by-Step Instructions
Follow this simple step-by-step recipe to fry juicy, golden chicken in your rice cooker:
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1-2 inch pieces
- 1⁄2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4-1⁄2 cup vegetable or canola oil
Steps:
- Cut chicken into 1-2 inch pieces and pat dry. Season with salt and pepper.
- Place flour, egg wash, and breadcrumbs into separate shallow bowls.
- Dip chicken pieces into flour, then egg wash, then breadcrumbs to coat.
- Pour 1/4 cup oil into the rice cooker pot. Place half the chicken in a single layer. Cover and cook 10 minutes.
- Remove cooked chicken to a paper towel-lined plate. Allow rice cooker to reheat oil 2 minutes.
- Fry remaining chicken in batches. Check internal temperature reaches 165°F.
- Let chicken drain on paper towels. Season again with salt and pepper if desired.
- Eat chicken immediately for the crispiest texture.
The breading is optional but provides added crunch. Adjust cook times based on the size of your chicken pieces, and use a meat thermometer to verify doneness.
Troubleshooting
If your rice cooker chicken isn’t turning out right, try these troubleshooting tips:
| Issue | Solution |
|---|---|
| Chicken is undersized and hard | Use smaller, boneless chicken pieces; increase cook time |
| Chicken is soggy and mushy | Don’t overcrowd; add less oil |
| Chicken sticks to pot | Allow pot to fully reheat between batches |
| Chicken isn’t fully cooked | Cut pieces smaller; cook in smaller batches |
| Chicken is greasy | Let drain on paper towels; use less oil |
| Breading falls off | Make sure chicken is dry before breading; press crumbs into chicken |
Getting the right pieces, cook times, and batch sizes will prevent most issues when frying in a rice cooker.
Pros and Cons of Frying Chicken in a Rice Cooker
Frying chicken in a rice cooker has advantages but also some drawbacks to consider:
Pros:
- Consistent, set-it-and-forget-it temperature
- Less oil needed compared to deep frying
- No messy splatters like stove-top frying
- Portable for cooking in different rooms
Cons:
- Longer cook time than deep frying
- Chicken breading may loose crispness over time
- Small batch sizes required
- No automation – oil has to be added/drained manually
The benefits are convenience, portability, and less oil usage. Downsides are longer cook times and small batches. For crispiest results, eat chicken immediately after cooking.
Frequently Asked Questions
Here are some common questions about making fried chicken in a rice cooker:
Can I use a rice cooker to deep fry?
No, a rice cooker can only shallow fry since food is not submerged. Use small amounts of oil.
What oil is best for frying in a rice cooker?
Use oils with high smoke points like vegetable, canola or peanut oil. Do not use olive oil or butter.
What’s the maximum amount I can fry at once?
Cook chicken in batches of 8 oz or less. Overcrowding will lower the temperature and prevent crisping.
How long does it take to fry chicken in a rice cooker?
Expect around 10-15 minutes per batch, depending on size. Smaller pieces require less time. Check internal temperature.
Should I flip the chicken during cooking?
Yes, flip halfway through for even browning. Use tongs to carefully flip.
Can I crisp up the skin by broiling after?
You can place fried chicken pieces directly under the broiler for 2-3 minutes to help crisp the skin. Watch closely to avoid burning.
Conclusion
While it requires some trial and error, crispy fried chicken can be made in a rice cooker. The key advantages are portability, ease of monitoring, and less splatter and mess. Just be sure to fry in small batches, let the oil reheat, increase cook time, and use boneless chicken for best results. Follow the recipe and tips above for tender, golden fried chicken without deep frying or stovetop spills.