After dropping chicken in hot oil, the temperature decreases, right? Am I supposed to turn the stove up when that happens? How do I prevent the hot oil from splashing everywhere?
>>21853914The temperature drops because you scared the oil with your wet, cold chicken. Do not panic-crank the stove like an idiot playing whack-a-mole with heat. Set it slightly higher before frying and then stop touching things. Constant fiddling is how food gets ruined.
>>21853914>>21853917also this is why you should let meat come up to room temp and dry it before dropping it in oil. but yeah, either way don't go cranking the heat up. just let it come back up to temp on its own. >How do I prevent the hot oil from splashing everywhere?use a deeper pan, or a splatter guard.
>>21853914You always place them on a rack after frying and not directly onto a plate or paper towel, don't you anon.
>>21853917>>21853922I always thaw it and dry it before frying. But there's so much smoke and hot grease droplets going everywhere, I have to turn the stove way down just so I don't get boiled alive.I usually turn the stove to high, then use a thermometer to check the temperature. Once it's at around 350-375 F, I drop the chicken in. But how do I know if high is correct? Maybe it could also get to 375 on medium, it'd just take longer, and by using high there's a chance I'll ruin the chicken.
>>21854024>But how do I know if high is correct? Maybe it could also get to 375 on medium, that's just something you're going to have to test. every stove is different, "medium" and "high" between two different ranges can mean totally different things. but I would say yes, try turning the heat down a bit and taking it slower.
>>21854024Get a splatter screen to use for the first few minutesAnd 350 is good chicken frying temp, but try to get the oil to 400 before putting the chicken in. After that, balance the heat around maintaining 350
>>21853914Most of the time you are going to fry a second time after allowing oil temp to go up again.Geta a mesh screen to lit and have nearby surface ready to be wiped or covered.
>>21853914Assuming a setup like in OP pic, get your oil to around 25 degrees hotter than your intended frying temp, then after dropping the chicken in, turn the burner down from whatever you had it on to get the oil to that temp because now that you've shocked the oil temp down to the correct temp, you don't want to creep back up past that.
>>21854024get an infrared thermometer and heat up a pan on medium-low for 10 minutes so it reaches a stable temperature - measure temp. If its not in the 350-375 range, adjust temp until it is. Now you know your burner's "medium" setting.
>>21854568if i can't be assed to get an ir therm, can i just fill it with water and use a regular therm?
>>21854722Water boils at 212 F
>>21854747i'll boil YOU, my good man
>>21854722You want oil as hot as it can get before it starts steaming and burning. That's all the '350-375' is supposed to be. Hotter oil means faster cooking so less time soaking into the food. Keep in mind that is the oil steaming that you don't want, when you put food in the water in it will steam off and that is fine.If you heat oil too high it will burn your house down.Deep fryers have limits so they can't get this hot normally.
>>21853928too much extra to wash just put it on a paper plate with a paper towel on it
