Fried Chicken Oil Temp (Best Oil Temperature for Frying Chicken)
on Mar 11, 2023
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Craving fried chicken that’s crispy on the outside and juicy on the inside? With the right Fried Chicken Oil Temp, you’ll get the most delicious results every time! Keep reading to see how it’s done.
When it comes to homemade fried chicken, there’s a lot that can go wrong. If the oil is too hot, you could end up with burnt skin, but raw meat on the inside. If the oil isn’t hot enough, the meat may be cooked, but the outside won’t have the irresistible crispiness you’ve been craving. Once you’ve mastered the technique, you can achieve restaurant-quality fried chicken at home.
There’s nothing quite as satisfying as biting into a perfectly cooked piece of fried chicken. By paying attention to the fry temp, it’s easy to get it right. Say goodbye to burnt or undercooked fried chicken with these tips.
Frying Chicken Oil Temp
The best fry temp for fried chicken is 325°F or 163°C. To maintain this temperature throughout the cooking process, first heat the oil to a slightly higher temp of 350-375°F or 177-191°C. The temperature of the oil will decrease after you’ve added the chicken to the pot.
Monitoring Oil Temp When Frying Chicken
It’s important to maintain the temperature of the oil throughout the cooking process. When it comes to deep frying chicken, if the oil temp is too low, you’ll end up with greasy pieces that lack the crispiness we all know and love. If the oil temp is too high, you risk burning the outside of the chicken before the inside has gotten a chance to cook.
The most foolproof method for getting perfect fried chicken at home is by using a deep fryer. Many deep fryers allow you to input your desired cooking temp and will even warn you if the oil goes above or drops below the ideal range. If you’re using a deep fryer, we recommend setting a High Temp Alarm of 350°F or 177°C and a Low Temp Alarm of 320°F or 160°C.
If you don’t have a deep fryer, you can use a good, old-fashioned saucepan to cook fried chicken at home. Simply clip a stainless steel fry thermometer to the pan to monitor the temperature of the oil as you cook.
Fried Chicken Internal Temperature
Besides monitoring the temperature of the oil, it’s also a good idea to check the internal temp of the fried chicken using an instant-read thermometer. The internal temp not only helps you to determine when fried chicken is safe to eat, but can also help you to achieve the juiciest, most tender meat.
To do this, insert the probe of the thermometer through the thickest section of the chicken. According to recommendations from the USDA, chicken is safe to eat once it’s reached a minimum internal temp of 165°F or 74°C. Although dark meat (such as legs and thighs) remains juicy at higher temperatures of up to 200°F or 93°C, don’t try this with white meat (breasts and tenders), which tends to get dry at a higher temp.
How to Fry Chicken in Oil
- Marinate the chicken for 3-4 hours in your favorite marinade in the refrigerator.
- In a large mixing bowl, combine flour, cornstarch, garlic powder, oregano, white pepper, cayenne pepper, paprika and salt. Mix well and set aside.
- When ready to cook, place a large pot or saucepan over medium-high heat and add 2 inches of oil. Heat the oil to 350˚ F.
- Working one at a time, remove each piece from the marinade. Shake to remove excess, and then place it in the dredging mix and coat thoroughly. Tap off the excess.
- Slowly lower the breaded chicken pieces into the oil. You’ll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚ F.
- Fry each piece for about 10-14 minutes, turning each piece every 2 minutes, until the chicken reaches an internal temperature of 165˚ F. Remove the chicken from the oil and place on a cooling rack. Let them rest for 10 minutes.
Tips for Making the Best Fried Chicken
- Gather your equipment and ingredients before you start cooking. This helps you to avoid distractions so you can attentively monitor the chicken as it cooks.
- Don’t start frying until the oil has properly heated up. By preheating the oil thoroughly, you’ll get the best results.
- Using oven mitts or a splatter guard can help to prevent burns and keep you safe and from hot oil splashes.
- Avoid overcrowding the pot. Fry the chicken pieces in small batches to prevent the oil temp from dropping.
- Use a fry thermometer to monitor the oil temp if you’re using a saucepan. If you’re using a deep fryer, make use of the alarm settings to ensure you’re staying within the best temperature range.
- For more even cooking, turn the pieces every couple of minutes.
- Use an instant-read thermometer to check the internal temp of the chicken. This is the most accurate way to ensure it’s done and safe to eat.
- Avoid placing freshly fried chicken on paper towels, which can cause you to lose that elusive crispiness. Instead, use a cooling rack with paper towels below to catch any excess oil.
FAQ
What Is The Best Oil To Use When Frying Chicken
Fried chicken tastes best when cooked in a neutral oil with a high smoke point. We recommend canola, sunflower, corn or peanut oil. Vegetable oil is another option that works quite well for deep frying.
Why is My Fried Chicken Undercooked?
If the oil is too hot, you may end up with undercooked fried chicken. While the outside may appear done, the meat on the inside won’t be thoroughly cooked and may even be raw.
Why is My Fried Chicken Greasy?
If the temperature of the cooking oil is too low, you’re likely to end up with greasy fried chicken. Instead of sizzling to crispy perfection, the breading on the outside of the chicken absorbs the oil.
Why Does My Fried Chicken Have Uneven, Patchy Breading?
If the breading hasn’t gotten the chance to properly adhere to the skin, your fried chicken could end up with an uneven, patchy exterior. We recommend coating the pieces in buttermilk, then tossing them in a dry breading of flour and breadcrumbs. Let the chicken rest for a few minutes before putting them in the oil. This allows the breading to really stick to the skin.
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Fried Chicken Oil Temp (+ Homemade Fried Chicken Recipe)
Ingredients
For the Chicken
- 4 boneless chicken thighs
- 1 cup buttermilk
- 2 ½ tablespoons hot sauce, optional
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Dredging Mix
- 1 cup all-purpose flour
- 2 ½ tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/4 tablespoon salt
- 1/4 tablespoon paprika
For Frying the Chicken
- vegetable oil
Instructions
Marinate the chicken
- In a large mixing bowl, add buttermilk, hot sauce, salt and pepper. Mix well and add chicken. Cover with plastic wrap and marinate the chicken in the refrigerator for 3-4 hours.
Make the dredging mix
- In a large mixing bowl, combine flour, cornstarch, garlic powder, oregano, white pepper, cayenne pepper, paprika and salt. Mix well and set aside.
Fry the chicken
- When ready to cook, place a large pot or saucepan over medium-high heat and add 2 inches of oil. Heat the oil to 350˚ F (177˚ C)
- Working one at a time, remove each piece from the marinade. Shake to remove excess, and then place it in the dredging mix and coat thoroughly. Tap off the excess.
- Slowly lower the breaded chicken pieces into the oil. You’ll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚ F. (Make sure not to crowd the pan).
- Fry each piece for about 10-14 minutes, turning each piece every 2 minutes, until the chicken reaches an internal temperature of 165˚ F.
- Remove the chicken from the oil and place on a cooling rack. Let them rest for 10 minutes.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
