For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till needed for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking process. The deep fryer is on a timer and part method through the cooking process the timer triggers an alarm which informs you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will automatically raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be carefully lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to occur.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil tank is brushed, including the heating coil aspect, to remove anything sticking to their surface areas. When the oil has ended up being lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed.
When filling the food into the cooking basket, yes the fryer does many of the cooking for you but see out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food close to the oil before you drop it in. That method the splash is really little, and get more info does not jump up to fry your wrist.
Happy cooking. Cook, but do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained the empty oil tank is brushed, including the heating coil element, to eliminate anything sticking to their surfaces. When the oil has actually ended up being lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves won't stop the oil from burning you, here needs to it sprinkle on your hands as the food drops into the hot oil.