Look, I love a good timer. But timers lie. Your fryer might run hot or cold. The only truth is a meat thermometer. You need the inside of the chicken to hit 165°F (74°C). Period. No arguments. Safety first, then deliciousness.
Stick that thermometer into the thickest part of the meat. Avoid the bone if there is one. The bone lies about temperature. It’s like a shady character. Don’t trust it. Trust the probe.
If you don’t have a thermometer? Cut into the thickest piece. The juices should run clear. No pink. No blood. If you see pink, it’s a crime scene. Back into the fryer it goes for another few minutes.
What Oil Is Best For Frying Chicken?
Pro Tips From My Greasy Kitchen
Here’s a secret: double dredging. It’s not mandatory, but it’s glorious. Dip your chicken in flour, then buttermilk, then flour again. It creates a craggy, crunchy crust. It also adds a little time to your fry because the coating is thicker, but it’s worth it.
Another thing: don’t crowd the basket. I said it before, but I’ll say it again. It’s that important. When you overcrowd, the oil temperature crashes. Your chicken steams instead of fries. Steamed chicken is sad chicken. We don’t do sad chicken here.
Also, let your chicken rest. After it comes out of the fryer, let it sit on a wire rack for five minutes. Don’t put it on paper towels. Paper towels make the bottom soggy. A wire rack keeps it crispy. Science, baby.
So, let’s recap. 8 to 12 minutes for most pieces. 3 to 5 for little bits. Always check the internal temperature. And please, for the love of all that is holy, use a thermometer. Your taste buds will thank me. Your stomach will thank me. And you’ll never order soggy takeout again.
Now go fry some chicken. I’ll be right over.
