Fried chicken is a beloved dish, but many people struggle with making it at home. This step-by-step guide will teach you how to know when fried chicken is done, plus the secrets to perfectly crispy, yet tender fried chicken every time with my super easy recipe.
We’ve all had it – that tense moment when you think your fried chicken might be done, but a nagging voice whispers, “Is it really ready?” Visions of undercooked poultry or burnt, dry hunks of meat dance in your mind.
Don’t worry, fellow foodie! We’ll talk about foolproof ways to tell when your fried chicken is golden and juicy. You can serve it with brown rice, Jamaican curried cabbage, or even sweet potatoes.
Fried chicken is a beloved dish across many cultures and cuisines From American Southern fried chicken to Korean fried chicken to Japanese karaage, there’s something irresistible about that crispy, golden fried exterior and tender, juicy meat inside
But frying chicken can be tricky – it’s easy to end up with undercooked chicken that’s dangerous to eat or overcooked chicken that’s dried out and tough. So how do you know exactly when your fried chicken is cooked to perfection?
In this article, I’ll walk you through the visual cues, temperature guides and techniques to tell when your fried chicken is done. With these tips you’ll be able to fry up chicken with a flawlessly crispy crust and moist, flavorful meat every time.
How to Tell When Fried Chicken is Done Visually
Here are some easy visual tests to check if your fried chicken is fully cooked:
The Color
-
The chicken should be a deep golden brown all over. It needs more time if there are still spots that look light or pale.
-
On the other hand, the chicken is done when the crust is very dark brown or starting to turn black in some places.
-
The ideal color is a rich golden brown.
Bubbling Oil
-
Listen to the sound of the oil. You want a gentle sizzle – if it’s violently popping or bubbling rapidly, the oil is too hot which can make the chicken overcook.
-
The bubbles will slow down as the chicken gets close to being done. When the oil is quiet and there aren’t many bubbles, it’s time to take the chicken out.
Firmness
-
Press on the chicken gently with tongs or a spoon. Well cooked chicken will spring back slightly and feel firm.
-
If the chicken still seems soft or squishy, put it back in for more cooking time.
-
Undercooked chicken will appear loose and jiggly when prodded.
- A deep golden brown color all over
- Gently sizzling or quieting oil
- Firm, springy texture that resists light pressing
Once I see these visual signs, I do a quick temperature check with a meat thermometer before serving just to be safe. Speaking of temperature…
Use a Thermometer For Fried Chicken Doneness
While visual tests are useful, the only way to guarantee your fried chicken is fully cooked is to use a thermometer.
Here are the target internal temperatures:
- Whole chicken: 165°F (74°C)
- Chicken breasts: 165°F
- Chicken thighs and legs: 175°F (79°C)
- Chicken wings: 175°F
To find out, put an instant read thermometer into the thickest part of the chicken, making sure to avoid any bones. Do not let the probe touch bone, as this will change the reading.
For whole chickens and large pieces, check the temperature in a few different spots to ensure no undercooked cold spots.
Once your fried chicken hits the target temp for the appropriate cut, you know it’s safe to eat! I like to aim for 5-10°F below the final temperature to account for carryover cooking as the chicken rests.
- Whole chicken and breasts: 160-165°F
- Thighs, legs, wings: 170-175°F
Other Tips for Perfectly Cooked Fried Chicken
Here are a few more tips to ensure your homemade fried chicken turns out right every time:
Use a Deep Fry Thermometer
Invest in a deep fry or candy thermometer that clips to the side of the pot. This allows you to regulate the oil temperature, which should be between 325-375°F.
Too low, and the chicken will be greasy and undercooked. Too high, and the crust will burn before the inside cooks through.
Don’t Overcrowd the Pan
Fry chicken in batches, leaving space around each piece. Crowding the pan lowers the oil temperature and steams the chicken instead of frying it.
Let It Rest
Once fried, let the chicken drain on a wire rack over a baking sheet for 5-10 minutes. This allows juices to redistribute for moister meat. The temperature will continue rising about 5°F as well.
Double Fry for Extra Crispy Chicken
For the crispiest crust, fry once at 325°F to cook through, let rest, then fry again at 350-375°F to crisp the coating without overcooking.
Season Under and Over the Skin
Seasoning between the meat and skin adds flavor to the meat, while seasoning over the skin seasons the crust.
Blot Off Excess Marinade
Marinades add great flavor but can make the crust soggy. Blot chicken dry before dredging to maximize crispiness.
Frying chicken can seem daunting, but once you know what signs to look for, you’ll be able to perfectly nail that ideal balance of crispy crust and tender, juicy meat. Listen for the sizzle, look for the right color, test the firmness, and use a thermometer to guarantee doneness. With practice, you’ll be able to whip up restaurant-quality fried chicken in your own kitchen.
Now that you know how to tell when your chicken is done frying, here are some of my favorite fried chicken recipes to try:
How To Make This Recipe
Season. Season the dark meat chicken pieces with salt and pepper. Line a baking sheet with paper towels and place a wire rack on top. Let chicken sit out at room temperature while you wait for the oil to heat up.
Heat oil. Place a deep cast iron chicken fryer or other large Dutch oven over medium heat. Pour in enough oil so there is at least 2 inches of oil in the pan (I used 2 liters, about 8 cups, of oil). Heat until the temperature of the oil reaches 350°F or until a piece of bread browns immediately when dropped in the oil. This usually takes between 10-15 minutes to reach temperature.
Season flour. While oil is heating, place flour in a shallow dish and season generously with salt and pepper; stir to combine. Heat oven to 250°F.
Coat chicken. Once oil is hot, dredge a few pieces of chicken in the flour mixture, making sure to get into all the nooks and crannies.
Fry chicken. Fry in batches, 3 to 4 pieces at a time, until crispy, brown, and juices run clear, about 12-15 minutes. Insert an instant read thermometer in the thickest part of the meat. When the internal temperature of the chicken reaches between 170°F- 175°F, it is ready.
Place on the wire rack to drain and transfer to the warm oven. Continue with remaining chicken.
Serve! For best results let the meat cool 10 minutes before serving otherwise the inside will be scalding hot. Serve with hot sauce.
Why Is There No Brine?
The goal of this recipe is to make it as simple as possible. If you’d like to add overnight brining to your chicken, soak the pieces in an acidic liquid like buttermilk or pickle brine.
You could even use the brine from a can of pickled jalapeños like I did for this Pickled Jalapeño Fried Chicken I created for Better Homes & Gardens.
Fry Fidelity: The Science Of Fried Chicken
FAQ
How do I know if my fried chicken is cooked?
For the most accurate results, use a meat thermometer, visual cues, and texture checks to figure out if fried chicken is done.
How long does it take for chicken to be done frying?
With classic fried chicken, you will need to ensure the skin develops a deep golden brown crust. If you are using a cooking thermometer, insert it into the thickest part of the chicken. It should register 165°. This usually equates to around 10 minutes for wings and 12 minutes for breasts, thighs and legs.
How do you know when to take fried chicken out?
Fry in batches, 3 to 4 pieces at a time, until crispy, brown, and juices run clear, about 12-15 minutes. Insert an instant read thermometer in the thickest part of the meat. When the internal temperature of the chicken reaches between 170°F- 175°F, it is ready. Mar 13, 2024.
Is it okay if fried chicken is a little pink?
No, fried chicken should not be pink inside. Properly cooked fried chicken should have an internal temperature of at least 165°F (75°C) to ensure it is safe to eat. It could mean that the meat is undercooked if it is pink, especially near the bone. This could be dangerous for food safety.