The 10 Best Deep Fryers

Updated January 28, 2018 by Quincy Miller

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We spent 42 hours on research, videography, and editing, to review the top choices for this wiki. It's OK. No one's looking. You can set down that carrot stick and finally enjoy the food you actually want to eat, now that you have one of these deep fat fryers. You can make your own delicious breaded shrimp, donuts, chicken, French fries and more, all without paying a bundle On second thoughts, keep the carrot stick — it'll go great with the wings. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best deep fryer on Amazon.

10. Elite Platinum Maxi-Matic

The Elite Platinum Maxi-Matic is a three-basket option with convenient carrying handles, so it's perfect for taking with you when you need to feed a crowd on the go or for potlucks. It doesn't splatter much, either, so you won't have lots of cleanup on your hands.
  • holds up to a pound per basket
  • doesn't have a way to filter oil
  • takes a while to heat up
Brand Elite Platinum
Model EDF-401T
Weight 10.5 pounds
Rating 4.0 / 5.0

9. Secura Triple-Basket

For a complete meal in just a few minutes, try the Secura Triple-Basket. You can either use the jumbo-sized container or the two smaller ones simultaneously, making it a great time-saver and a convenient way to prepare foods with different cooking durations.
  • requires use of its timer for safety
  • cord disconnects easily for cleaning
  • exterior gets extremely hot
Brand Secura
Model pending
Weight 14.8 pounds
Rating 3.8 / 5.0

8. Hamilton Beach 35021

The Hamilton Beach 35021 has an elegant contoured profile that'll complement almost any kitchen countertop. Its innovative design allows you to lift its fry basket to drain your foods while the lid remains closed, eliminating the chance of any splatters.
  • cool-touch sides won't burn hands
  • great for single servings
  • power cord is very short
Brand Hamilton Beach
Model 35021
Weight 8.9 pounds
Rating 3.8 / 5.0

7. Presto Kitchen Kettle 06006

In addition to deep frying, the Presto Kitchen Kettle 06006 can also be used as a slow cooker for preparing soups, stews, and casseroles. Its heavy aluminum base delivers evenly-distributed heat, while its basket snaps onto the rim quickly for easy draining.
  • tempered glass cover
  • good for making side dishes
  • difficult to assemble legs
Brand Presto
Model 06006
Weight 5.3 pounds
Rating 4.0 / 5.0

6. Cuisinart CDF-200

The Cuisinart CDF-200 has a digital display that lets you know the exact temperature of your oil, allowing you to cook with confidence. It doesn't take much oil, but sometimes your food won't be completely covered, even if you've put in the maximum amount allowed.
  • enamel-coated reservoir
  • good for making wings
  • doesn't have an auto drainage system
Brand Cuisinart
Model CDF-200
Weight 11.4 pounds
Rating 4.0 / 5.0

5. Bayou Classic 1150

For an old-fashioned cooking experience, the Bayou Classic 1150 is just a stainless steel pot, basket, and lid — nothing fancy or complicated. The basket has a cool-touch plastic grip that allows you to use it without worrying about burning your fingerprints off.
  • works well with propane burners
  • handle folds for easy storage
  • thin material dents easily
Brand Bayou Classic
Model 1150
Weight 9.4 pounds
Rating 4.2 / 5.0

4. T-fal Ultimate FR8000

Designed for precision, the T-fal Ultimate FR8000 reaches and maintains the selected temperature quickly using its adjustable thermostat. Its patented filtration system automatically drains, filters, and stores your oil for future use, which can help save you some cash.
  • basket can be hung to strain oil
  • not a lot of residue build-up
  • seals in moisture and flavor
Brand T-fal
Model 7211002145
Weight 15.5 pounds
Rating 4.9 / 5.0

3. Chefman Jumbo

Large families will want the Chefman Jumbo in their kitchen, as it has a generous four-liter capacity that allows it to whip up a massive amount of fries or wings. The 1,700-watt heating element gets the oil ready in no time, so you can watch TV instead of your fryer.
  • basket is dishwasher-safe
  • great for seafood
  • magnetic power cord for safety
Brand Chefman
Model RJ07-4DSS-T-CL
Weight 9.2 pounds
Rating 4.9 / 5.0

2. Presto FryDaddy

If you don't want to invest in more oil than John Paul Getty, the Presto FryDaddy only uses four cups, so you can enjoy your fries or onion rings without having to dedicate half of your kitchen space to canola. It's the perfect size for single meals.
  • great for apartments
  • snap-on lid for storage
  • good value for the money
Brand Presto
Model 5420
Weight 3.6 pounds
Rating 4.8 / 5.0

1. Aicok DF-036

Frying food is often a battle between your hunger and your pain tolerance. The Aicok DF-036 takes the agony out of cooking, as the vented lid prevents splashes. And it even has a viewing window that lets you monitor the food's "done-ness" safely and easily.
  • carbon filter minimizes odors
  • adjustable temperature dial
  • very small footprint
Brand Aicok
Model DF-036
Weight 7.2 pounds
Rating 4.9 / 5.0

Nothing Beats The Browning

If you've ever wondered why foods brown as you cook them, why breads and pretzels develop that perfect brown, crusty exterior, or why french fries deepen in color on the outside, you simply have to consult French chemist Louis Camille Maillard. Unfortunately, Mr. Maillard died in 1936, so communing with him is a little tough, but his discovery was so monumental in the world of food chemistry that they went ahead and named it after him.

The Maillard reaction occurs when a substance containing both sugars and proteins reaches a certain temperature, usually between 284 and 329 degrees Fahrenheit. At temperatures above this, the reaction happens alongside caramelization, a process by which browning sugars unleash an organic chemical called diacetyl, which boasts an incredibly nutty, buttery flavor.

When you deep fry any food, the desired oil temperature usually falls somewhere between 350 and 375 degrees Fahrenheit, hot enough to induce both the typical Maillard reaction and a healthy turn of caramelization. The hot oil also provides an additional reaction, which is the rapid dehydration of the food being fried.

A piece of food submerged in hot oil will cook quickly and from all sides, its moisture rapidly withdrawing into the oil and evaporating from the intense heat. That could spell disaster for certain foods, like meats, unless you have a way to protect them. This is where breading comes in.

If you took a piece of chicken and dropped it bare in a deep fryer, it would emerge cooked, but awfully dry. Take that same piece of chicken, cook it slowly and properly outside the fryer to preserve its juices, then bread it and fry it, and it will emerge cooked to juicy perfection and encased in a delicious, breaded crust.

The reason for this is that the breading browns, caramelizes, and dehydrates so quickly that it forms a kind of protective shell around the food, allowing the cooked chicken inside to reheat (breading won't stick as well to hot meats; best to let them cool before frying), while maintaining all its juiciness and flavor.

Get Fit With Fat

Since deep frying requires a vat of oil that doesn't dip anywhere below 350 degrees Fahrenheit for more than a few seconds, it's imperative that you have a deep fryer capable of maintaining high temperatures, even as you add cold food to the vat. Most of the deep fryers on our list are electric, increasing the temperature of their oil through the use of powerful heating elements, not unlike those of an electric stove.

There are also models that hook up to a propane line so that you can use actual fire underneath your fryer. The advantage of these is cost, as it requires a tremendous amount of electricity to heat the oil and keep it hot, where a steady flame from a propane tank is only as expensive as the gas refills.

Whichever style of fryer you eventually take home, it's important to remember that fat can be your friend in the 21st century. A variety of low-carb diets popularized throughout the 1980s and 1990s came close to this truth, but fear of fat was still too great for them to break into the best part of it.

It turns out that you can actually utilize your deep fryer to lose weight and regulate your body's systems by going on what's called a ketogenic diet. Ketogenic dieting is based around a state of ketosis, when your body elects to burn fat the way that it normally burns carbs. It takes a few days and a very specific balance of very few carbs, a healthy amount of protein, and an amazing amount of fat to get your body to switch over, but most of the people who do so immediately start to see a burn.

Of course, you can't go deep frying Oreos and donuts if you want the plan to work, but at least you don't have to deny yourself the tastiest food group.

Deep Fried History

While an unhealthy habit of consuming the worst kinds of deep fried foods might be a relatively recent phenomenon, the act of deep frying reaches far back to the days in which we all assume everybody was fit and healthy. We're talking about going way back to the fifth millennium BCE in Egypt, where we find archaeological evidence of deep frying.

The Greeks and Italians were the next civilizations to document any kind of deep frying, and the method quickly spread across Europe and the Middle East, regions that created the funnel cake, the falafel, and the french fry. By the sixteenth century, the practice reached the far east through Japan by way of Portuguese merchants.

While these methods of deep frying were well-documented and enjoyed by the people that ate from them, there was still one major revolution in the craft on the horizon: the American South. Nobody fries food like a southerner. They've given the world donuts, onion rings, corn dogs, deep fried Twinkies and Oreos, and just about every other thing you wouldn't expect a person to deep fry.

Health concerns over the amount of oil in the average American's daily diet are certainly valid, but that has more to do with the foods being fried than with the act of frying itself. If done properly, deep frying can be a healthy, inexpensive addition to a happy kitchen.


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Last updated on January 28, 2018 by Quincy Miller

Quincy is a writer who was born in Texas, but moved to Los Angeles to pursue his life-long dream of someday writing a second page to one of his screenplays.


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