Deep Frying Frozen Chicken Drumsticks

[bigbanana]

Yes, you read it right and I don't know what to think.

Anyhow, my local fast food outlet has Southern fried chicken and chips as one of the menu options. By Southern fried chicken, I mean drumsticks, thighs, breast portions and any chicken portion you can think of that you'd find bagged in freezer centres

I've watched the staff in the fast food outlet cooking these portions and they use exactly the same method: they drop the portion into a double basket deep fat frier and chuck the chilled chips into the basket next to it at an appropriate interval. They take the portion, drumstick or whatever out at the same time as the chips and put them in a standard polystyrene tray. That's it.

I've never seen a pack of frozen drumsticks for example that says they can be cooked in a deep fat frier. The only cooking option is the oven. Is it safe to cook Southern fried chicken drumsticks in this way? For me, oven cooked frozen Southern fried coated drumsticks are too dry and taste nothing like the ones that are deep-fried. I've not timed these guys cooking these drumsticks but they have shown me the packaging and the frozen drumsticks before cooking and there is Jo doubt they are frozen.

What is going on? I've never had food poisoning from this place but the method seems so iffy it seems I'm taking my life in my hands!

[cashier]

It's fine, of course they can be deep fried.

[pastafreak]

Hmmm...are these portions frozen still, or defrosted. A quick Google says it's dangerous (oil + water + heat)...but can be done. Maybe if these are specifically for the food trade, it can be done.

[bigbanana]

Yes pastafreak, the portions are still frozen. I've seen the portions before cooking and they are unmistakable. The ice crystals are evident on the portions as well as the bag and they've told me they are frozen.

I can't see how portions for the catering trade can be different to what I can buy in Iceland or Farm Foods but I'm willing to be corrected.

[bigbanana]

Cashier, have you any idea how long I should deep fry them? I missed my chance to time them the other night but I'm reluctant to ask as all the guys in the shop don't speak English as their first language! Think I may have to learn to speak Turkish!

[TheWinner]

I don't think its done by time, I've seen my local food shop put frozen food in their fryer, It sinks down to the bottom, into the oil while it cooks, but when it rises to the surface, is red hot and bubbling, it is done, a check with a temperature probe will confirm before serving.

[Hopkirk]

If you are not comfortable with their methods, don't go there.

[bigbanana]

Hopkirk, I'd like to duplicate their methods in order to achieve a more juicy drumstick. These guys deep fry kilos of frozen chicken every week and in this small community, I'd soon know if anyone fell ill as a consequence. They clearly have a safe way to do it.

[Hopkirk]

Well I would be worried.
How can they be sure the frozen centre of the chicken portion reaches and stays at a sufficiently high temperature to be safe?

[TheWinner]

I think, if it doesn't rise to the surface of the oil, it isn't fully cooked, from what I've seen.

[TheWinner]

I'll see if I can get any further info.

[pastafreak]

When I worked in the drop-in, we cooked frozen sausage and it was done when it floated to the surface.

[Hopkirk]

How does that work then?

[TheWinner]

pastafreak, that's EXACTLY what I thought.

[pastafreak]

I thought it weird when I was first introduced to it. But sausages were always cooked through. I ate enough of them myself, and I'm the type who will question whether something is safe.

[TheWinner]

Hopkirk, if it's frozen and cold, it sinks to the bottom of the oil. As it gets warmer, it rises up in the oil, and when it's done, it is red hot, sizzling and is floating on top of the oil. At this stage, a temperature probe can be used to check it is at the right temperature to serve.

[barry1010]

I used to deep fry frozen chicken portions - around 20 minutes. I used the biggest pan I had (a pressure cooker pan) and filled it about a third with oil. I worried about fat overflowing if I used a standard size chip pan but using the pressure cooker worked just fine.

[bigbanana]

Thank you all for your suggestions. It hadn't occurred to me that the guys might be just waiting for the chicken to surface to tell if it was cooked or not. I'll give it a try.