After removing the chicken and letting it rest for a few minutes, you raise the oil temperature to 375°F and fry the chicken for a second, much shorter time. This gently cooks the interior and sets the crust.
How to Use a Thermometer to Keep Oil at the Perfect Temperature for Fried Chicken
This specific window provides the necessary heat to instantly sear the exterior, create a crisp golden-brown crust, and cook the meat through without leaving the kitchen smelling like a greasy mess for hours. Adjust the heat as you cook; the oil will naturally cool when you add the chicken.
This results in greasy, pale chicken that lacks any satisfying crunch. Never leave the stove unattended, and keep water or ice nearby, as water hitting hot oil causes dangerous splattering.
How to Use a Thermometer to Keep Oil Temperature Perfect for Fried Chicken
Season the chicken generously with salt and pepper, and for extra flavor, you might dredge it in flour or a seasoned coating mix. Maintaining this balance ensures that each batch cooks evenly from the first to the last.
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