You want that oil between 325°F and 375°F. If it’s too low, your chicken will soak up oil like a sponge—hello, grease bomb! If it’s too high, the outside burns before the inside cooks. And nobody wants a chicken that’s crispy outside, raw inside.
Use a deep-fry thermometer—it’s cheaper than therapy. And don’t crowd the pot! Too many pieces at once drop the oil temp, and then your chicken gets sad. Fry in batches, like a patient chef.
