You’ll know it’s working when you hear that loud, sizzling roar that sounds like a tiny dragon fighting a bag of chips. That’s the sound of success. If it’s quiet, your oil is too cold, and you’re basically poaching the chicken in fat—which is fine if you’re making confit, but not for fried chicken.
Deep Frying Whole Chicken Time Chart - timechartprintables.com
I once tried to fry a giant breast with the skin still on. After 10 minutes, the outside was black and the inside was still clucking. My kitchen smelled like a campfire and regret. So, always pound thick pieces to even thickness. Or buy small ones. Your future self will thank you.
