Fried Chicken Oil Temp (+ Homemade Fried Chicken Recipe)
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.
Servings: 4
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.