What Temperature Should I Fry Chicken At For Perfectly Cooked and Crispy Results?

Fried chicken is a beloved dish across many cultures and cuisines. When prepared properly, it yields juicy, tender chicken on the inside with a crispy, crunchy coating on the outside. However, frying chicken can seem daunting for home cooks. Many wonder, what temperature should I fry chicken at to achieve ideal results?

The short answer is 350-375°F. However, there are some important factors to consider to ensure your fried chicken turns out great every time. In this article we’ll cover everything you need to know, from choosing your oil and chicken to frying tips and technique.

Why Temperature Matters

Frying chicken requires high heat to cook the chicken fully while crisping up the coating. Frying at too low of a temperature can lead to chicken that absorbs excess oil and turns out soggy and greasy. Conversely, cranking up the heat too high can cause the coating to burn before the inside cooks through.

The ideal frying temperature for chicken is 350-375°F. This hot (but not too hot!) temperature allows the chicken to fry up with a crispy exterior while cooking through without drying out.

Using an oil with a high smoke point, monitoring oil temp, and frying in batches are key to fried chicken success. Read on for more tips.

Selecting Your Oil

The type of oil you select for frying impacts the final flavor and texture. Look for oils with high smoke points above 400°F. Good options include:

• Peanut oil
• Vegetable oil
• Canola oil
• Safflower oil
• Sunflower oil

Avoid oils like olive oil and butter which have low smoke points and are not suitable for high-heat frying

You can use solid fats like lard or shortening, or a blend of oil and fat. Lard or shortening alone can sometimes result in chicken that absorbs more grease. Many cooks swear by a combination for the best flavor and texture.

Prepping Your Chicken

• Opt for bone-in, skin-on chicken pieces which will remain juicier than boneless skinless cuts. Go for a mix of white and dark meat.

• Cut whole chickens into 8 pieces: breasts, drumsticks, thighs, and wings. Or purchase packaged mixed parts.

• For the juiciest chicken, brine or soak the raw chicken in buttermilk before coating and frying. Buttermilk’s acids tenderize the meat.

• Allow coated chicken pieces to rest before frying so coating adheres. Chill in fridge up to 30 minutes before frying if not cooking immediately.

Heating the Oil Properly

• Use a heavy pot like a Dutch oven or deep cast iron skillet. The oil should reach about 1-2 inches up the side of the chicken pieces.

• Slowly heat the oil to 350-375°F over medium heat. Use a deep fry thermometer to monitor temp.

• Maintain this temperature throughout cooking batches. Adjust heat to avoid the oil getting too hot.

• Let oil fully reheat between batches. Frying in oil that is too cool will make chicken greasy.

Frying Technique and Time

• Fry chicken in batches of 3-4 pieces to prevent overcrowding.

• Gently add chicken pieces skin side down using tongs. Cover pot to minimize splatter.

• Fry chicken for 5-7 minutes per side based on size of pieces. White meat takes a few minutes less than dark.

• Chicken is done when it reaches an internal temperature of 165°F and is golden brown.

• Drain fried chicken on a wire rack over a baking sheet rather than paper towels.

• Keep finished chicken warm in a 200°F oven while frying remaining batches.

Safety Tips

• Never leave hot oil unattended. Be very careful to avoid burns or fires.

• Let oil fully cool before disposing or storing. Strain and reuse oil up to 2-3 times.

• Monitor chicken’s internal temp with a meat thermometer to ensure doneness. Cook to 165°F.

• Refrigerate fried chicken within 2 hours. Reheat thoroughly to 165°F before serving leftovers.

Common Frying Problems and Solutions

Soggy coating: Oil wasn’t hot enough. Allow oil to reheat fully between batches. Don’t overcrowd chicken.

Greasy chicken: Oil soaked into meat from frying at too low of temp. Use slotted spoon and drain well on a wire rack after frying.

Burned coating: Oil was too hot. Lower heat and closely monitor oil temp. Fry in smaller batches.

Raw inside: Oil temp dropped too much while frying multiple batches. Allow oil to fully reheat between batches. Fry less chicken at a time.

Uneven frying: Chicken wasn’t room temp before frying. Allow refrigerated chicken to sit out for 30 minutes before frying.

Cooking Times and Temperatures For Fried Chicken

Use this handy frying chart as a reference to ensure your chicken turns out perfectly cooked with a crispy coating:

*Cooking times are estimates and may vary based on size of pieces and doneness preference. Always check internal temp with a meat thermometer for accuracy.

Crispy Fried Chicken Perfection

Frying chicken at the ideal oil temperature is key to achieving the perfect balance of juicy, tender meat and an ultra crispy coating. With the proper prep and frying technique, you can enjoy restaurant-quality fried chicken at home. Have fun experimenting with different brines, coatings, and seasonings to develop your signature fried chicken. Just be sure to keep the oil at 350-375°F for the best results every time.

The best temperature to fry chicken is between 325°F and 375°F (163°C to 190°C). Maintaining the oil temperature is crucial for even cooking and crispiness.