What Temp Oil to Fry Chicken

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Here’s the trick nobody tells you: fry in small batches. If you dump a whole chicken into the pot, the oil temperature plummets. Then you’re back in soggy-ville, population: your dinner.

Fry two to three pieces at a time. Let the oil come back up to temperature between batches. I know, it takes longer. But so does ordering takeout after you ruin dinner. Patience is the secret ingredient.

Use a slotted spoon or spider skimmer to lower chicken in gently. Don’t drop it like a hot mic. Dropping causes splashes, and splashes mean burns. I’ve got a small scar on my wrist that I call “The Memory of 2019.”

The Real Talk About Thermometers

If you don’t own a thermometer, you can test the oil with a cube of bread. Drop it in; if it sizzles and turns golden brown in about 60 seconds, you’re in the zone. If it burns in 20 seconds, turn down the heat. If it floats like a sad little ghost, wait.

But seriously, spend ten bucks on a thermometer. It’s cheaper than therapy for fried chicken failures. I bought mine for $8 at a grocery store, and it’s now my kitchen BFF. It even hangs out with my salt shaker.

What Oil to Fry Chicken Cutlets? - Always From Scratch

One more tip: let your chicken rest at room temp for 20 minutes before frying. Cold chicken shocks the oil and causes temperature drops. Room-temp chicken plays nice. Think of it as pre-game stretching.