Deep-Frying

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Published 2025

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.
Pieces from small chickens (under 2½ lb/l.2 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.
Fry chicken at 325°-350°F (160°-175°C) for even cooking.