Frying is so much more than just getting the oil hot and dropping the food in. There’s actually a method to the madness. Oil temperature is crucial to a crunchy crust and a moist inside. I learned this years ago trying to fry chicken. Oil too hot and you burn the outside, while the inside is still undercooked (a BIG no-no). Oil not hot enough and you get soggy, greasy chicken. To get it perfect, crunchy outside and juicy inside, use an oil thermometer. This simple gadget will help make anything you fry come out great. I drop my chicken at 325 degrees for 6-8 minutes depending on the pieces that I’m frying. The thermometer allows you to monitor the oil temperature throughout the frying process. Happy frying and always keep your oil hot. Until next time remember, “Big Mike feeds you Right.”

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