When it comes to frying chicken at home, choosing the right pan can make all the difference in getting that perfect, crispy, golden brown chicken that we all crave. There are a few key factors to consider when deciding which pan is best for frying chicken, including the pan’s material, size and shape, and whether the pan has sloped or straight sides.
Material
The material of the pan is important for evenly distributing heat and avoiding hot spots that can burn the chicken. Here are some top choices:
- Cast iron – Cast iron pans retain heat beautifully and have excellent heat distribution. The downside is they can be heavy.
- Stainless steel – Stainless steel allows you to get the pan ripping hot, provides even heat distribution, and is lightweight. Make sure to go with a tri-ply pan to help avoid hot spots.
- Carbon steel – Similar to cast iron in its heat properties while being lighter in weight.
- Ceramic nonstick – Ceramic nonstick pans provide effortless food release. The material won’t flake off into food like traditional nonstick. Just be aware that the nonstick surface may degrade over time.
- Enameled cast iron – Enameled cast iron provides even heat distribution while having a naturally nonstick surface that makes food release easy. It’s also oven safe.
Avoid aluminum pans for frying chicken, as they tend to have hot spots that lead to uneven cooking. Aluminum also reacts with acidic foods and can give fried chicken a metallic taste.
Size
When it comes to size, you want to make sure the pan is large enough to accommodate the pieces of chicken without crowding, but not so large that the pan has a lot of empty space, which can lead to oil temperature fluctuations.
For frying chicken for 1-2 people, a 10-inch skillet is ideal. For 3-4 people, go with a 12-inch skillet. For large batches or meal prepping, a cast iron Dutch oven that’s 5-6 quarts works well.
Shape
The shape of your pan can affect how evenly and thoroughly the chicken fries. Here are some top options:
- Sloped sides – A pan with gently sloped sides, such as a saute pan, allows you to keep an eye on the chicken’s progress while providing plenty of exposed surface area for even frying. The sloped sides also make it easier to get a spatula in for turning.
- Straight sides – A straight-sided pan like a skillet can work just as well. You just need to lean over more to monitor the chicken’s progress. And you’ll need a longer spatula to reach over the walls and flip the chicken.
- Round – A round pan gives you the most surface area for quicker, more even frying than a pan with curved sides.
One shape to avoid is a pan with very high, straight sides like a stockpot. It will be difficult to monitor and flip the chicken in this type of pan.
Sloped vs. Straight Sides
| Sloped Sides | Straight Sides |
|---|---|
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Tips for Getting the Best Results
Once you’ve selected the right pan for frying chicken, here are some tips to achieve crispy perfection:
Use a thermometer
A deep fry or instant read thermometer helps you maintain the ideal oil temperature of 350-375°F. This prevents under or overcooked chicken.
Don’t crowd the pan
Cook chicken in batches to allow ample room to fry evenly. Crowding drives down oil temp.
Dry chicken thoroughly
Pat chicken dry with paper towels before frying. Excess moisture causes spattering when chicken hits hot oil.
Season well
Season chicken generously before frying. Spices and herbs will stick nicely to the dry chicken skin.
Fry just until done
Fry chicken until golden brown and juices run clear, about 12-15 minutes. Don’t over fry or chicken will be dried out.
Let chicken rest
After frying, let chicken drain on a wire rack or paper towel-lined plate. Resting allows excess oil to drip off and the juices to redistribute.
Best Pan Options
Here is a quick overview of some of the best pans for frying chicken, considering factors like material, size, shape, and price:
| Pan | Material | Size | Shape | Price |
|---|---|---|---|---|
| Lodge Cast Iron Skillet | Cast iron | 10.25 inches | Sloped sides | $20 |
| Cuisinart Multiclad Pro Stainless Steel Skillet | Stainless steel | 12 inches | Sloped sides | $59.95 |
| Lodge Enameled Cast Iron Dutch Oven | Enameled cast iron | 6 quarts | Nearly straight sides | $80 |
| De Buyer Mineral B Carbon Steel Fry Pan | Carbon steel | 12.5 inches | Sloped sides | $49.95 |
| GreenPan Levels Stackable Ceramic Fry Pan | Ceramic nonstick | 11 inches | Sloped sides | $79.99 |
Conclusion
When selecting a pan for frying chicken, opt for a heavy material like cast iron, carbon steel, or stainless steel in a size that will fit the amount of chicken you’ll be cooking without crowding. Rounded or gently sloped sides make monitoring and flipping easier. With the right pan and a few frying tips, you’ll turn out perfectly crispy, golden brown fried chicken every time.