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Can I fry chicken after boiling?

Quick Answer

Yes, you can fry chicken after boiling it. Boiling chicken first can help make the meat more tender and juicy when frying. Just make sure to thoroughly dry the chicken before frying to help achieve a crispy crust.

What Happens When You Boil Chicken Before Frying

Boiling chicken before frying serves a few purposes:

  • It cooks the chicken partially, helping render fat and begin breaking down collagen which makes the meat tender.
  • It helps flavor the chicken by allowing it to absorb seasoning and broth.
  • It drives moisture into the meat so it stays juicy when fried.

The key is to not overcook the chicken in the boil or it will become dry and mushy. A quick 5-10 minute parboil is usually sufficient.

After boiling, it’s important to thoroughly dry the chicken. Any excess moisture on the surface will cause splattering when frying and make it harder to achieve a crispy crust. Pat the chicken dry with paper towels and let it air dry for 10-15 minutes in the fridge uncovered.

How to Fry Chicken After Boiling

Follow these steps for the best results frying chicken after boiling:

  1. Bring a pot of seasoned broth or water to a boil. Add chicken pieces and parboil for 5-10 minutes until just partially cooked through.
  2. Remove chicken from broth and let cool slightly. Pat dry very well with paper towels.
  3. Let chicken air dry in the fridge uncovered for 10-15 minutes to help form a pellicle.
  4. Season chicken all over with spices, salt, pepper, etc. Dredge in flour, cornstarch, or batter.
  5. Heat 1⁄2 inch of oil to 350°F in a heavy skillet. Carefully add chicken pieces skin-side down first. Fry until golden brown and cooked through, flipping once, about 5-7 minutes per side.
  6. Let drain on a paper towel-lined plate. Serve hot.

The key steps are thoroughly drying the parboiled chicken before dredging and using sufficiently hot oil around 350°F for frying. This enables the chicken to get very crispy and golden brown on the outside while staying moist on the inside.

Benefits of Boiling Before Frying

Here are some of the biggest benefits of parboiling chicken before frying:

  • More tender, juicy meat – Boiling pre-cooks the chicken so it stays moist when fried.
  • Better flavor – Chicken absorbs seasoning, broth flavors, and spices during the boil.
  • Easy to get crispy crust – Parboiling helps render fat and dry the skin for crisper frying.
  • Cooks more evenly – The inside will already be partially cooked through before frying.
  • Less time frying – Since it’s partially cooked, the chicken fries faster.

The only potential downside is that the boiling leeches out some protein and minerals from the chicken. However, the benefits of more tender, flavorful meat likely outweigh this small loss.

Tips for the Best Results

Follow these tips when frying chicken after boiling for the best results:

– Don’t over boil. 5-10 minutes is sufficient or the chicken will get mushy.
– Dry the chicken very well after boiling. Use paper towels to pat dry then let air dry.
– Season the chicken after boiling while the skin is still slightly damp to help seasoning adhere.
– Make sure the oil is hot enough, around 325-350°F. This helps the chicken fry up crispy.
– Fry skin-side down first to help render the fat and achieve a crisper skin.
– Let the chicken drain on a paper towel-lined plate before serving.

Frequently Asked Questions

Should you soak chicken in cold water after boiling?

No, avoid soaking parboiled chicken in cold water. This will make the skin soggy and prevent it from getting crispy when fried. Simply drain the hot chicken well, pat dry, and let air dry in the fridge.

How long do you boil chicken before frying?

Only boil chicken for 5-10 minutes before frying. This partially cooks it without making it mushy. Longer boiling times will overcook the chicken and make it dry out when fried.

Can you bread chicken after boiling?

Yes, you can bread and fry chicken after boiling. Make sure to thoroughly pat dry and air dry the boiled chicken first. Then bread as usual with flour, egg wash, and breadcrumbs before frying.

Should you salt chicken before boiling?

Yes, seasoning the chicken before boiling helps add flavor. Use salt, pepper, garlic, herbs, or other spices. Just don’t bread or heavily coat boiled chicken in salt before frying.

Is boiled chicken juicy when fried?

Properly parboiled and fried chicken is very juicy. The boil helps moisturize the meat so it stays tender and doesn’t dry out. Be sure to boil briefly, dry well, and fry at a high enough temperature to crisp the skin.

Conclusion

Boiling chicken before frying helps make the meat extra moist, tender, and flavorful. Parboiling kickstarts the cooking process so the chicken fries up crisp on the outside while remaining perfectly juicy inside. As long as you don’t over boil, dry the chicken well, and fry at the right temperature, fried chicken cooked this way can be downright delicious. Pre-boiling makes the overall frying process easier and more foolproof.