For a time I operated in a corner store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, up until needed for cooking.
When needed for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
They then can be carefully reduced in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to occur.
The heat on the oil is switched off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is turned to permit the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything staying with their surfaces. A pump is turned on which circulates the oil repeatedly through the filter. The filtering can take place for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. The heating aspect is switched on and the oil is revived up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with a special powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does most of the cooking for you however watch out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is actually little, and does not jump up to fry your wrist.
Delighted cooking. Cook, however don't be cooked.
The pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough read more to work with. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil component, to eliminate anything sticking to their surfaces. 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. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.