OK, deep-frying is fairly straight-forward, but here’s a question. I often make chicken wings and I always need to make something like six or seven batches. So after I do each batch, I throw it on some paper towels or a paper bag, and then put it in an oven on low heat to keep it warm, as it takes me about forty-five minutes to do all the wings. By that time, the first few batches become fairly soggy. Is there anything I can do to keep them pretty crispy? Or is my only option to serve them straight out of the pot of oil?
What temperature is your oil at? If it’s not hot enough, more oil will soak into the food before the outer surface gets cooked solid. Also, have you tried different batter recipes? That could make a huge difference. I think 350 is the right temperature, but I’m not sure. I haven’t deep-fried in years.
If it’s going to take 45 minutes to do them all, you could leave the first few batches out of the oven, then put them in for the last 15 minutes. See if re-heating them causes less sogginess than keeping them warm for that long.
My oil (peanut when my budget allows it) is hot enough…around 375. They come out beautifully crispy until I stick 'em in the oven to keep 'em warm. It seems that what happens is some fat renders out of the wing skin and this causes them to become a wee bit floppy. I’ll try doing what you suggested. That was going to be my next plan…it’s not like they’re coming out terribly soggy…but they do certainly lose that nice crackling sound when you bite into them.
Maybe you can broil them them for a few minutes when they’re all done?