Who doesn’t love crispy, juicy fried chicken? I’ve made tons of different variations over the years and this Easy Fried Chicken is simply that – the easiest way to make juicy, crispy fried chicken with only one simple seasoning mix (no need to do all the separate dredging steps with egg)! And the best part is – it’s super delicious! Pair it with your favorite sauce, like my Raising Cane’s Sauce!.
Fried chicken is a beloved comfort food for good reason – when done right it yields an irresistible golden, crispy exterior encasing deliciously moist and tender chicken. However achieving this ideal balance between a crunchy coating and juicy meat can be tricky. One of the most important factors is maintaining the proper oil temperature when frying. So what is the ideal temp to cook fried chicken?
Why Oil Temperature Matters
The temperature of the oil is very important for making good fried chicken. If the oil is too cool, the coating will soak up too much oil and become soggy and greasy. If the oil is too hot, the coating can burn before the inside is fully cooked.
The ideal temperature is 325-350°F. This is hot enough to seal the coating right away and start browning it. The inside will cook all the way through before the outside burns.
Monitoring Oil Temperature
I highly recommend using an instant-read deep fry thermometer or infrared thermometer to monitor your oil temperature. This takes the guesswork out of frying.
Test the oil before adding any chicken. Bring it to 350°F over medium-high heat. The heat will drop when you add the chicken. Try to keep it between 325°F and 350°F. If it falls below 325°F, increase the heat. Be patient and let the oil recover between batches.
Do not overload the pot with too much chicken at once. This causes the temperature to drop drastically and results in soggy chicken. Fry in smaller batches to maintain the ideal oil temp.
Tips for Crispy Fried Chicken
More than just the temperature of the oil is needed to get the perfect coating on fried chicken. Here are some additional tips:
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Use a thermometer – This lets you monitor the internal temperature to ensure the chicken reaches 165°F for food safety.
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Brine the chicken – Soaking in a saltwater or buttermilk brine ensures juicy, well-seasoned meat.
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Dry thoroughly after brining – Excess moisture prevents the coating from crisping. Pat very dry with paper towels.
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Use cornstarch in the coating – This creates extra crunchiness. Add 1-2 Tbsp per cup of flour.
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Use baking powder – This helps the coating puff up while frying. Add 1-2 tsp per cup of flour.
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Rest coated chicken before frying – Letting it sit for 5-10 minutes allows the coating to adhere better.
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Fry in batches – Avoid overcrowding to maintain oil temperature.
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Let chicken drain after frying – Resting on a wire rack prevents sogginess from trapped moisture.
Step-by-Step Fried Chicken Recipe
This straightforward fried chicken recipe uses the ideal frying temperature and techniques for guaranteed crispy, juicy results:
Ingredients:
- 3 pounds chicken drumsticks and thighs
- 2 cups buttermilk
- 1 Tbsp salt
- 1 tsp garlic powder
- 1 cup flour
- 1 cup cornstarch
- 2 tsp baking powder
- 1 Tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Vegetable oil for frying
Instructions:
- Pierce chicken pieces all over with a fork. Place in a bowl.
- Whisk buttermilk, 1 Tbsp salt and garlic powder in a bowl. Pour over chicken. Cover and refrigerate for 2-24 hours.
- In a bowl, whisk flour, cornstarch, baking powder, paprika, 1 tsp salt, pepper, garlic powder and onion powder.
- Remove chicken from buttermilk and let excess drip off. Dredge in flour mixture, pressing to adhere.
- Let coated chicken rest for 5-10 minutes on a baking sheet.
- Heat 2 inches vegetable oil in a heavy pot or Dutch oven to 350°F over medium-high heat.
- Fry chicken in batches of 2-3 pieces, without overcrowding, for 8-12 minutes until golden brown and165°F.
- Drain on a wire rack. Allow oil to return to 350°F between batches.
- Serve chicken hot, with any desired sauces or sides. Enjoy!
The keys are brining for flavor, using cornstarch and baking powder in the coating, frying at the proper 350°F temperature, working in small batches, and double checking the internal temperature. Follow these steps and pointers for the crispiest, juiciest fried chicken every time. Your family will be asking for this again and again!
Brining for Juicy, Tender Chicken
MILK BRINE The lactic acid in dairy breaks down the proteins and collagen in the chicken, which softens the flesh and will make it more tender when cooked. You can get more tender meat from the dairy by poking holes in the chicken. If you don’t have milk, adding salt water is still better than nothing. (Brining is optional but I always recommend it, if you have the time!).
Watch the Easy Fried Chicken Recipe Video Below!
How to Fry Chicken—A Temperature Breakdown
FAQ
What temperature should you cook fried chicken at?
Oil temperature: If your chicken is browning too quickly, your oil is likely too hot. Reduce the heat slightly and watch the deep fry thermometer. Oil should stay at 350°F.
How long do you fry chicken at 375 degrees?
Heat the oil to 375°F in an electric skillet or deep-fat fryer. Fry the chicken a few pieces at a time, being careful not to overcrowd the pan. About seven to eight minutes on each side, until the chicken is golden brown and the juices run clear. Drain the chicken on a paper towel-lined plate or wire rack.
How long to deep fry chicken breast at 350 degrees?
To deep fry chicken breasts at 350°F, cook them for approximately 12-15 minutes, or until they reach an internal temperature of 165°F. The exact cooking time can vary depending on the size and thickness of the chicken breasts, as well as whether they are bone-in or boneless.
How long to deep fry a whole chicken at 350 degrees?
A whole chicken, when deep-fried at 350°F, typically takes about 3. 5 to 4 minutes per pound, but this can vary based on the size of the chicken. A 4-5 pound chicken will likely take between 14 and 20 minutes.