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Deep-Frying

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. The procedure for deep-frying is like that for pan-frying, except the item doesn’t have to be turned because it is submerged in the hot fat. Review for deep-frying instructions.

  2. Pieces from small chickens (under 2½ lb/l kg) are best for deep-frying. Larger pieces require such a long cooking time that the surface may brown too much.

    If necessary, fried items may be finished in the oven.

  3. Fry chicken at 325°−350°F (160°−175°C) for even cooking.

© 2014 All rights reserved. Published by Wiley.

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