Deep Frying Chicken: How Long Should You Fry?

Deep frying chicken is a popular cooking method that yields a golden, crispy exterior while keeping the interior moist and tender. The cooking time for deep-fried chicken depends on various factors, such as the type of chicken (boneless vs. bone-in) and the size and thickness of the cuts. In general, boneless chicken cooks faster than bone-in chicken. To ensure even cooking, it is recommended to cut the chicken into uniform pieces. The oil temperature for deep frying chicken typically ranges from 350 to 375 degrees Fahrenheit, and it is crucial to maintain a constant temperature for perfect results.

Oil temperature

The ideal temperature for frying chicken is between 350 and 375 degrees Fahrenheit or 175 to 190 degrees Celsius. A few sources recommend heating the oil to 375 degrees Fahrenheit at the start, then lowering the temperature to 325 degrees Fahrenheit once the chicken is added. This is because the temperature of the oil will drop when the chicken is added.

It is important to maintain a constant oil temperature when deep-frying chicken. One source recommends using a deep-fry thermometer to monitor the temperature. Another suggests that if bubbles form around a wooden spoon handle when it is dipped into the oil, the temperature is high enough.

It is also important to note that different oils have different smoke points. Vegetable oil, canola oil, and peanut oil are recommended for deep-frying chicken because they have high smoke points. Olive oil and other oils with low smoke points should be avoided as they can break down at high temperatures and produce unpleasant flavors.

Chicken type and size

The cooking time for deep-fried chicken depends on the type and size of the chicken.

Whole Chicken

Deep-frying a whole chicken typically takes between 6 and 8 minutes per pound. For example, a 3-pound chicken will take around 18 to 24 minutes to cook. It's important to ensure that the chicken is fully cooked by checking the internal temperature, which should reach 165°F (74°C) for food safety.

Chicken Strips and Tenders

Chicken strips and tenders generally take less time to cook compared to a whole chicken. They are usually fried for 12 to 15 minutes, and it's recommended to finish cooking them in a 200°F oven if needed. The target internal temperature for these cuts is 130°F, until the flesh is white, opaque, and firm.

Chicken Breasts

Chicken breasts are more prone to drying out if the internal temperature is off by a few degrees. Therefore, it's crucial to monitor the temperature closely to ensure they remain juicy and tender.

Chicken Legs and Thighs

Chicken legs and thighs are ideal for frying because they are less likely to dry out. They can withstand a wider range of temperatures, with a minimum recommended temperature of 175°F (79°C) and a maximum of 200°F (93°C).

Chicken Wings

Chicken wings are often cooked in two stages. They are initially fried at a lower temperature to render some of the fat, and then crisped up at a higher temperature. This two-step process helps achieve a crispier texture while ensuring the meat is cooked through.

Chicken Nuggets

Chicken nuggets, like other smaller pieces, benefit from being fried in batches to prevent overcrowding and maintain the desired oil temperature. Turning the nuggets every 3 to 4 minutes helps ensure even cooking on all sides.

Chicken preparation

Before deep-frying chicken, it is important to prepare the meat properly to ensure optimal cooking and flavour. Here are the steps to follow for chicken preparation:

Cleaning and Cutting the Chicken

First, remove any dirt or bacteria from the chicken by washing it thoroughly. Dry the chicken pieces with paper towels to ensure a crisp exterior when frying. Next, cut the chicken into uniform pieces of similar size. This step is crucial for even cooking, preventing some parts from being overcooked while others remain undercooked.

Marinating the Chicken

Marinating the chicken is optional but recommended as it enhances the flavour and keeps the meat juicy. You can use various marinades, such as buttermilk, brine, or beer batter, to add moisture and flavour to the chicken. Leave the chicken in the marinade for a while before proceeding to the next step.

Battering and Coating the Chicken

Set up a dredging station with different mixtures to coat the chicken. You can use seasoned flour, egg batter, breadcrumbs, or a dry mixture of spices. One popular method is the dry-wet-dry approach, where you coat the chicken with seasoned flour, then dip it in an egg batter, and finally coat it with breadcrumbs or a similar dry mixture. Use one hand for dry mixtures and the other for wet mixtures to avoid a mess.

Resting the Coated Chicken

After coating the chicken, let it rest on a parchment- or wax-paper-lined baking sheet. This step allows the coating to adhere better to the chicken. If you won't be frying the chicken within half an hour, it's best to rest it in the refrigerator. Before frying, ensure the chicken is at room temperature to prevent uneven cooking and a soggy coating.

Heating the Oil

Use oils with a high smoke point, such as vegetable oil, peanut oil, or canola oil. Heat the oil in a deep fryer, cast-iron skillet, or heavy-bottomed Dutch oven to a temperature between 350 and 375 degrees Fahrenheit (175 to 190 degrees Celsius). The oil should be about one inch deep, reaching halfway up the food. Use a deep-fry thermometer to monitor the temperature accurately.

Frying the Chicken

Carefully lower the chicken pieces into the hot oil, starting with the skin side down. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy chicken. Maintain a constant oil temperature throughout the frying process. For crispy fried chicken, you may need to adjust the temperature during cooking, browning the chicken at a high temperature, then reducing the heat, and finally frying again at a high temperature to lock in the crispy texture.

Cooking time

The cooking time for chicken in a deep fryer will depend on the type of chicken being cooked, the temperature of the oil, and the desired level of crispiness.

Boneless vs Bone-in Chicken

Thickness and Size

Chicken cuts that are thicker or larger will require more time in the deep fryer. Therefore, it is important to cut the chicken into uniform pieces to ensure even cooking. This will prevent the chicken from being overcooked in certain areas while undercooked in others.

Oil Temperature

The temperature of the oil is crucial to achieving the desired level of crispiness and cooking the chicken thoroughly. Oil temperatures for deep-frying chicken range from 177 to 190 degrees Celsius (350 to 375 degrees Fahrenheit).

If you are using a recipe that calls for heating the oil to a higher temperature, such as 375 degrees Fahrenheit, you may need to lower the temperature after adding the chicken to maintain a consistent temperature of around 325 degrees Fahrenheit during the cooking process. This is because the oil temperature will naturally drop when you add the chicken.

The cooking time will depend on the type of chicken and the desired level of crispiness. For crispy fried chicken, you can start by browning the chicken at a high temperature, then reduce the heat and cook for about 30 minutes. Finally, increase the heat again and fry until extra crispy.

For boneless chicken pieces, the chicken is done cooking when a meat thermometer registers an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). For bone-in chicken pieces, the internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).

For chicken thighs, it generally takes about 12 to 18 minutes to deep fry, and the safe internal temperature is 165 degrees Fahrenheit.

It is important to note that cooking times may vary, so it is always best to refer to specific recipes or guidelines for exact cooking times. Additionally, when deep frying chicken, do not overcrowd the pan as it can lower the temperature of the oil, resulting in soggy and greasy chicken.

Reheating and storing

Once you've cooked your chicken, it's important to let it cool before storing it. Place it in a shallow airtight container or wrap it tightly in aluminium foil, then refrigerate for up to four days.

When you're ready to reheat your fried chicken, avoid the microwave—you won't get a crispy coating this way. Instead, bring the chicken to room temperature, then heat it in an oven set to 400 degrees Fahrenheit. You're aiming for an internal temperature of 120 degrees Fahrenheit. This should take around 10 minutes for fried chicken thighs and 15 minutes for breasts.

If you're in a hurry, you can skip the step of bringing the chicken to room temperature, but you may find that it doesn't reheat as evenly.

To keep your fried chicken warm between batches, put it in an oven set to 200 degrees Fahrenheit.

Frequently asked questions