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FRYING Poultry

Poultry Cuts

Poultry for Frying:

  • Chicken Breast (Bone-In-Split)
  • Chicken Tenders
  • Wings
  • Boneless Chicken Cutlets
  • Legs
  • Thighs (boneless)
  • Bone-In-Thighs
  • Whole Turkey


  • Deep fryer
  • Fry basket
  • Deep frying pan
  • Tongs
  • 6 to 8 quart heavy pan, with lid
  • Hot oil thermometer
  • Paper towel
  • Platters


Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally preformed with a deep fryer or deep-fry pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly. Deep frying does not make food excessively greasy, because the moisture in the food repels the oil. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. If the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. Pan frying uses only a small amount of oil so it is more likely to lose its temperature, therefore causing the product to soak up the oil. PROPERLY done with a high-output burner, pan frying will result in similar absorption rates when compared to deep frying.

  1. In a large, deep fryer or a 6 to 8 quart pot, add preferred shortening or cooking oil. Heat oil to correct frying temperature (which depends on the thickness and type of poultry). In most cases, it will be between 175°and 190° (can be detected by using a cooking oil thermometer).
  2. Some fried foods are given a coating of batter or breading prior to frying. The effect of this is that the outside of the food becomes crispy and browned, while the inside becomes tender, moist, and steamed. Some foods, such as potatoes or whole skin-on poultry, have a natural coating and do not require breading or battering.

Tip: Start deep frying poultry first covered, (on medium high heat), fry for 10 to 12 minutes, turn poultry, uncover and continue cooking until done. This will make poultry crispy.