Fried Chicken (Deep Fried) — Oil at 350°F / 177°C Deep Frying Temperature

Overview

Fried Chicken (Deep Fried): deep fry in oil at 350°F (177°C) for 12-15 min. Oil at 350°F. Don't overcrowd — drops oil temp and makes soggy coating. Pieces are done when internal reaches 165°F. Bone-in: 14-18 min. Boneless: 8-10 min. Rest on wire rack, not paper towels.

Key Details

• Oil Temperature: 350°F / 177°C
• Frying Time: 12-15 min
• Oil at 350°F. Don't overcrowd — drops oil temp and makes soggy coating. Pieces are done when internal reaches 165°F. Bone-in: 14-18 min. Boneless: 8-10 min. Rest on wire rack, not paper towels.
• Use a deep-fry or candy thermometer to monitor oil temperature
• Never fill pot more than 1/3 with oil — oil expands when food is added

Why This Matters

• Correct oil temperature is critical — too low = greasy, too high = burned outside, raw inside
• Deep frying creates rapid moisture evaporation that produces crispy exterior
• Oil temperature drops when food is added — fry in small batches to maintain temp
• Different coatings and batters require slightly different temperatures

How To

1. 1Heat oil to 350°F (177°C) using a deep-fry thermometer
2. 2Prepare food with coating or batter as needed
3. 3Carefully lower food into hot oil — never drop from height
4. 4Fry for 12-15 min, turning as needed for even browning
5. 5Remove with slotted spoon or spider and drain on wire rack

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