How To Make Fried Chicken With Tips?

Want to know how to make fried chicken that’s as delicious, juicy, and crispy as you’d get at a fried chicken shop? In this article, you’ll learn about the techniques and methods that fried chicken stores use that most people don’t know. If you know these, you can make fried chicken that’s better than at a fried chicken shop.

oil temperature for frying chicken

That’s what most people want to know. The best temperature is 320F/160C. But how can you tell if it’s the right temperature if you don’t have a thermometer? Chinese restaurants do it this way: they sprinkle some flour in the pan. When the pan bubbles, the chicken is ready to fry. Then you can fry the chicken.

deep fried oil — The best temperature is 320F/160C.

how long to fry chicken

Chicken is done when it’s golden brown and the internal temperature has reached 320F/160C. Depending on the size of the chicken, dark brown meat will take about 12-15 minutes and golden brown meat will take 8-10 minutes.

The best way to fully cook fried chicken is when you put the chicken at 320F/160C oil temperature, add a bowl of oil after 5~6 minutes and continue to fry until golden brown. The purpose of adding cold oil is to prevent the oil from overheating and keep it at a temperature of about 160C. Since the meat is thicker, it’ll take a little longer to fry.

how can you tell if fried chicken is cooked without a thermometer

Because of the different parts and sizes of the chickens. It’s hard to tell if they’re cooked or not. The easiest and best way to tell is when the chicken is floating in the top of the pan and the bubbles are getting less, then the chicken is almost cooked.
Then you should take it out of the oil pan. After cutting it open, the meat will be white inside and no longer pink, and the transparent meat juice will flow out, which means it’s cooked.

deep-fry chicken — Fried chicken is cooked when the bubbles become fewer.

how to prevent breading skin from falling off fried chicken

After dipping the chicken breading, let it sit for 5 minutes before frying. This way the powder will adhere better to the meat and it’ll be crispier and not come off during frying.
If you want thick breading, you need to dip the breading twice. After the first dip, you dip the egg then dip the breading again.

chicken marinade — After dipping the powder, let it sit for 5 minutes before frying.

what’s the secret of a good fried chicken

The following tips are the reasons why professional fried chicken stores are delicious. If you know these principles, your fried chicken will be just as juicy on the inside and crispy on the outside as it’s in the fried chicken stores.

For thicker chicken, like chicken breasts and legs, poke a few holes in it with a fork so that the marinade can soak in well.
Take the chicken out of the refrigerator at least 30 minutes before frying to bring it to room temperature (this is important because cold chicken meat becomes tough and sticky when frying).
You’ve to fry in batches so you don’t overfill the fryer. If you overfill the fryer, the chicken won’t be cooked all the way through.

When you fry the chicken, make sure you add the same parts (in that order – thighs, drums, wings) at the same time so they cook evenly.
When you deep fry the chicken, you should keep the oil temperature at 320F/160C so that the chicken will be cooked through without burning too much. After frying the chicken for 5 minutes, pour a bowl of oil and let the oil temperature won’t be too high, keep it at 320F/160C to fry the chicken.
Heat the oil to 356F/180C and fry the chicken again. The main goal is to remove the excess oil, so that it becomes crispy rather than greasy.

If you’d like to try the fried chicken. Here’s the recipe to look up:
Deep-Fried Chicken – Better than TKK.

If you’re interested in other tips and tricks for cooking Chinese dishes. You can read them here: