How To:
Fried Chicken
Toolkit
- Deep pan, skillet or Dutch oven
- Deep fry thermometer
- Meat thermometer
- Cooling racks with paper towels for draining
- Tongs or slotted spoon
- Oven mitt
- Cooking oil with a high heat tolerance (smoke point)
OIL'S SMOKE POINT
SMOKE POINT IS THE TEMPERATURE AT WHICH OIL OR FAT BURNS.
- Choose an oil that can be heated to 365°F or above without burning.
- The oil you choose will enhance the overall flavor.
| Recommended Oils | Smoke Point |
|---|---|
| Peanut | 450°F |
| Canola | 435°F |
| Corn | 410°F |
- When oil burns, it releases free radicals and chemical compounds that make chicken taste bitter.
- Burnt oil can also make fried chicken's crust appear "done" while the meat is still under cooked.
- Avoid oils with a low or borderline smoke point such as extra virgin olive oil and coconut oil.
HANDLING & FRYING TECHNIQUES
- Test the oil with a deep fry thermometer—heat up to 375°F.
- Fry in batches; overcrowding the chicken will lower the oil's heat, leading to greasy chicken.
- Replenish the oil if needed. Give it time to heat back up to the correct temperature.
- Check chicken temperature with an instant read meat thermometer. Don't mistake a brown crust for done chicken.
- Always wear an oven mitt when working near the oil. Hot oil splatters and can cause severe burns.
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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