Quick Answer
The best pots to use for frying chicken are heavy, deep stainless steel or cast iron pots and skillets. You’ll want something that can hold at least 3-4 inches of oil and is sturdy enough to withstand high heat.
Choosing the Right Pot for Frying Chicken
When it comes to choosing the right pot for frying chicken, there are a few key things to consider:
Material
The pot should be made of a material that can withstand very high heat. The oil used for frying chicken is typically heated to 350-375°F. The best options are:
- Stainless steel – Durable, non-reactive, and conducts heat well. Stainless steel pots with an aluminum or copper core work best to distribute heat evenly.
- Cast iron – Retains heat very well. The dark color also helps the oil maintain temperature. Enameled cast iron is easier to clean up than regular cast iron.
- Carbon steel – Similar to cast iron but lighter in weight. Seasons like cast iron.
Materials to avoid are nonstick coatings, aluminum, and glass which can’t handle the high fry temperatures.
Weight
Look for a heavy, thick pot. The extra mass helps maintain oil temperature and prevents hot spots that could lead to burning. Lightweight pots cause the oil temperature to drop too much when food is added.
Size/Depth
The pot should be large enough to hold at least 3-4 inches of oil but not so big that you waste oil. For frying chicken pieces, a 5-6 quart pot is ideal. The sides should be tall enough to contain splatter.
Shape
The pot should have an ample cooking surface to allow food to fry evenly. Look for pots that are wider rather than narrow. Large Dutch ovens or deep skillets work very well.
Tips for Frying Chicken in a Pot
Once you’ve got the right pot, follow these tips for crispy, golden fried chicken:
- Use a thermometer to maintain oil temperature at 350-375°F.
- Don’t crowd the pot – fry chicken in batches to maintain temperature.
- Let the oil return to temperature between batches.
- Fry bone-in chicken pieces for 12-15 minutes, turning occasionally for even browning.
- Fry boneless pieces for 8-10 minutes.
- Set fried chicken on a wire rack over a baking sheet to drain.
- Season immediately with salt and desired spices.
Cleaning and Care
It’s important to properly clean and care for your frying pot after each use:
- Let oil cool completely before discarding.
- Once cool, strain oil through a fine mesh strainer to remove food particles. Store oil in an airtight container away from light and heat.
- For stainless steel pots, soak in hot water to loosen crusty bits and then scrub clean with a non-abrasive pad.
- Clean cast iron and carbon steel by wiping out oil residue while still warm. Rinse under hot water and dry immediately to avoid rust.
- Re-season cast iron or carbon steel pots according to manufacturer’s instructions.
Frying Chicken in Other Cookware
While a heavy pot is ideal, you can also fry chicken in:
- Dutch oven – The tall straight sides help minimize splatter.
- Deep skillet – Look for one with a tight-fitting lid to help keep splatter contained.
- Electric skillet – The thermostat maintains temperature nicely. Just watch the cord.
- Deep fryer – Convenient and easy to use. Good for smaller batches.
Avoid regular skillets, stockpots, and saucepans which are too shallow for chicken frying. Slow cookers can’t get hot enough.
Conclusion
Frying chicken requires a heavy, sturdy pot that can hold hot oil and distribute heat evenly. Stainless steel and cast iron work best. Look for a 5-6 quart pot with high sides to contain splatter. Maintain oil temperature and fry chicken in batches. Clean thoroughly after each use. While designed for frying, a Dutch oven or deep skillet can also get the job done in a home kitchen. Follow these tips and you’ll be serving up crispy, juicy fried chicken in no time.