What Temperature Should Oil be to Fry Chicken?

One of the most decadently delicious comfort foods is fried chicken. Its succulent, flavorful meat pairs superbly with other soul food staples like mac & cheese and cornbread.

You must be aware of the ideal oil temperature if you want your deep-fried chicken to turn out crispy and juicy. Once you’ve established the ideal chicken temperature, you can fry it in small batches or all at once. The ideal temperature for coconut oil, canola oil, and olive oil will all be covered in this article. The appropriate oil type will also be covered. Use a shallow pan to deep fry your chicken for the best results.

What temperature should oil be to fry chicken

What Temperature Should Oil be to Fry Chicken?

Heat the oil to 350°F before using. By doing this, you can be sure that the oil temperature won’t drop below the one you want for frying the chicken. Change the temperature, so the oil stays at 325°F while the chicken is frying. To keep track of the temperature throughout this procedure, use a leave-in probe thermometer.

Internal Temperature

Check the internal temperature of the chicken with an instant-read thermometer. Remove the chicken from the oil when it reaches 157°F; while it is resting, the temperature will climb to 165°F.

Temperature Range for Deep-Frying Chicken

Knowing the ideal temperature range for deep-frying chicken is crucial for ensuring that your chicken is perfectly cooked. The temperature should range from 350 to 375 degrees Fahrenheit. Overcooked chicken may be the result of a higher temperature. Your chicken will cook more evenly if you deep fry it in batches for the best results. The chicken becomes moister and more tender using this technique. You’ll also get crispier chicken in a shorter amount of time.

Start by checking for a golden crust and a white athletic center to see if your chicken is done. Chicken shouldn’t float, ever. When it’s finished, a cut into it should feel firm. This can take between five and seven minutes, depending on the thickness and size of your chicken breast. For larger pieces of chicken, a deeper fryer must be used. When the chicken is cooked, please remove it from the oil and serve it immediately.

Coconut Oil

When the frying chicken, you should use a high-smoke point oil, such as coconut oil. This oil works well for sautéing sauces, meats, and vegetables. Many island and tropical cuisines go nicely with it because of its subdued sweetness. For frying chicken, a cast iron pan with a couple of inches of oil will do. For tender, flavorful fried chicken, high smoke point oil is required.

When frying chicken in coconut oil, keep in mind that the temperature of the oil is crucial. Use an instant-read kitchen thermometer to monitor the oil’s temperature. If the heat is too high or too low, your chicken won’t be crisp. Coconut oil is an excellent choice for frying chicken because it can withstand and maintain high heat. Because coconut oil contains saturated fat, it can be used for roasting, sautéing, and frying.

Canola Oil

Canola oil is a fantastic vegetable oil to use when frying chicken. It tastes fairly neutral and has a high smoke point. You can avoid spending extra money on olive oil when using canola oil. The temperature of the chicken will remain safe thanks to this oil. The orange sauce can be prepared in advance and then added just before frying the chicken. The chicken should be cooked until golden brown before being transferred to paper towels to absorb extra oil.

Heat a sizable cast iron skillet to 350 degrees before frying the chicken. Add the chicken and cook it until a thermometer reads 165 degrees. It ought to take about 13 minutes. A quicker method is to bake the chicken for 15 minutes. Make sure to rotate the chicken occasionally. The juices should be transparent and the meat opaque. When the chicken is finished cooking, your dinner will be served.

Olive Oil

When the frying chicken, you must ensure enough oil is to cover each piece completely and that it is finished golden brown. When the chicken is finished frying, be careful to drain any extra oil. Olive oil does not have a high enough smoke point to be used for deep frying when frying chicken. Instead of flour, use cornstarch to create a crispier coating. Extra virgin olive oil has a high temperature and a very high smoke point; thus, use it to raise the smoke point of olive oil.

The pan with the olive oil needs to be prepared and heated over medium heat—Fry the chicken for five to six minutes on each side of the pan. Use a kitchen thermometer to measure the temperature of the oil when you’re ready to deep-fry the chicken. If you have a thermometer, use it to check whether anything is done. Even though the chicken should be golden brown, the center should still be moist. You must first season the chicken with salt and pepper to taste and cook it properly.

Avocado Oil

Avocado oil is among the healthiest cooking fats. It has high levels of oleic acid and low levels of harmful cholesterol. It makes the ideal golden-brown, crispy chicken and is safe for high-heat frying. Although avocado oil has similar health advantages to olive oil, it cannot be used in place of it. Additionally, it has a high smoke point. In contrast to other vegetable oils, Avocado oil does not reduce chicken’s nutritional value. It will prevent oil smoke from spoiling your food.

Using avocado oil to fry chicken has additional health advantages because it is gluten-free and low in saturated fat. Additionally, it has good monounsaturated fats. These fats contribute to a decrease in LDL cholesterol and an increase in HDL cholesterol. This makes it a fantastic option for fried and stir-fried items. The flavor is mild and accentuates the flavors of the vegetables and poultry. If your health is concerned, try substituting avocado oil for vegetable oil.

Peanut Oil

Try peanut oil if you’re seeking a fantastic frying oil for fried chicken. Peanut oil compliments any flavor profile and doesn’t contain trans fat like other cooking oils. The combination of its high smoke point and bland flavor makes it a fantastic option for frying chicken. Before using it, make careful to verify the smoke point. Since peanut oil is healthy and low in cholesterol, you can use it in cooking guilt-free.

Use peanut oil between 300 and 350 degrees Fahrenheit for the best results. Don’t use too much peanut oil when cooking chicken. The chicken shouldn’t be overcooked. Allow the peanut oil to cool after cooking the first batch of chicken. Flip the chicken every few minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking the chicken can be avoided by cooking it in small batches.

How to Fry Chicken?

It is a classic American dish. Learn how to prepare delicious fried chicken with a crispy golden exterior consistently.

The easiest way to find your preferred method for making homemade fried chicken is to experiment with various seasonings and cooking methods until you find the one that works for you.

Batter Up:

This is how to make chicken’s breading remain on.

  • Create a “dredging station” to reduce mess and facilitate cleanup. Fill your baking plates or large shallow bowls with your ingredients and mixes. Following that, move from seasoned flour to egg batter to bread crumbs/panko/coating mixture in a single direction (left to right, for instance). The ingredients adhere to the chicken pieces better using the dry-wet-dry technique.
  • Use your “wet” hand to move the chicken from the wet mixture to the coating bowl. Have one “wet hand” and one “dry hand.”
  • Put the covered chicken on the baking sheet lined with parchment or wax paper.
  • If you aren’t frying the chicken in the next 30 minutes, complete this step in the refrigerator. (Before frying, let the cold chicken warm up to room temperature; otherwise, the oil temperature will drop, the chicken will cook unevenly, and the coating won’t get crispy.) Allowing the coated chicken pieces to sit will allow the coating to adhere before sliding them into the hot fat.

Frying the Chicken:

The oil temperature (keep it hot) and the actual frying process are the primary factors in preparing the best homemade fried chicken.

  • Use a cast iron skillet for cooking the chicken until it is golden brown and crispy. A heavy cast iron pan is unbeatable for consistent frying and even heating. A Dutch oven with a thick bottom also works well.
  • Pick oils having a high smoke point, such as peanut oil, vegetable shortening, and lard.
  • In the skillet, the fat should be approximately an inch deep and extend halfway up the food.
  • The fat should be quite heated before you add the chicken. Three hundred fifty degrees Fahrenheit is the ideal temperature for fried chicken oil (175 degrees C).
  • Chicken pieces should be carefully placed skin-side down in the oil using tongs. Working away from yourself to prevent spatters, place the piece in the oil, starting with the edge closest to you.
  • Cook in groups. Do not crowd. The temperature of the oil will be lowered if the pan is overcrowded, leading to more oil being absorbed and soggy, greasy chicken.
  • Remove the chicken pieces to a wire cooling rack (not paper towels) placed over a baking sheet to catch any drips once they are a deep golden brown. Take your fried chicken’s temperature: Before going on to the next batch of chicken, check that it is thoroughly cooked by inserting an instant-read thermometer. The USDA advises preparing chicken to a minimum internal temperature of 165°F.
  • When the chicken is still hot, season it with salt. If you’re frying in batches, keep the completed pieces warm in a 200°F oven.

How is Fried Chicken Made to be So Crispy?

This crispy fried chicken is so popular because of a few things:

  • The key to a crisp outside and juicy interior is to let the buttermilk-flour mixture reach a paste-like consistency.
  • The majority of fried chicken is cooked at a high temperature while being fried. This one, however, only starts out cooking at moderately high heat; once it has browned, the heat is turned down for around 30 minutes. To keep that crispy texture, you’ll turn up the heat one more time.
  • Paprika has a low smoke point, which aids in browning the chicken and adds a smokey flavor.

How do you Tell When the Oil is Sufficiently Heated to Cook Chicken?

All that is required of you is to submerge a wooden spoon in the oil. You should give it another shot after a few minutes and keep doing it until you see some bubbles. If no bubbles start to disperse around the spoon, then the temperature isn’t high enough.

When Frying Chicken, Should Oil be Covered?

“Covering the chicken, you can ensure that the heat is distributed evenly and that the chicken will cook all the way through.” However, towards the end, you will want to uncover it to get crispy. Covering the pan makes a noise; the drops of condensed moisture falling into the oil generate all of that carrying on.”


Although extra-virgin olive oil is delicious, you shouldn’t use it to deep fry food or to cook fried chicken. Due to its low smoke point and the volume you will use, it will not only be a waste of money but also produce a bird with a bitter flavor. Pick an oil with a neutral flavor and a high smoke point, such as canola, vegetable, or peanut oil. Use a thermometer to monitor and maintain the oil’s temperature; you aim for a consistent 350 degrees. Don’t leave things to chance.