Deep Frying
Submerging food completely in hot oil (350-375°F). Water in food flash-evaporates creating a dry, crispy exterior while interior steams and cooks. The result: perfectly crunchy outside, moist inside.
When to Use This Technique
- Fried chicken and wings
- French fries and potato chips
- Donuts, battered fish, fritters
- Indian pakoras, samosas, puri
Temperature Guide
Temperature Range
350-375°F / 175-190°C (oil temperature, not food)
Visual Cue
Oil shimmers actively. Wooden chopstick creates vigorous bubbles when dipped.
Readiness Test
Bread cube browns in exactly 60 seconds at 350°F / 40 sec at 375°F
Step-by-Step Instructions
Choose high smoke-point oil: vegetable, canola, peanut, or sunflower
Tip
Fill pot no more than halfway with oil to prevent overflow when food is added
Heat oil slowly over medium heat to target temperature — use thermometer
Tip
Thermometer is non-negotiable. Guessing oil temp is the #1 mistake.
Common Mistake
Too cool = greasy food. Too hot = burnt outside, raw inside.
Pat food completely dry (or apply batter/coating just before frying)
Tip
Wet food causes violent spattering and lowers oil temperature drastically
Lower food gently into oil — never drop from height
Tip
Use a spider or slotted spoon to lower, hold for 2 seconds before releasing
Don't overcrowd — fry in small batches
Tip
Crowding drops oil temp and creates steam, ruining crispiness
Common Mistake
Overcrowding is the most common reason fried food turns out soggy
Monitor oil temp between batches — let it return to target
Tip
Adding cold food always drops temp. Give oil 2-3 minutes between batches.
Drain on wire rack, not paper towels
Tip
Wire rack keeps air circulating under food. Paper towels trap steam and soften the crust.
Visual Cues to Look For
- Active bubbling around food = moisture escaping = cooking
- Bubbles slow down as food dries out = nearly done
- Deep golden color on exterior
- Food floats to surface as it finishes
Regional Variations
South Indian
Groundnut oil, higher temp, crispy murukku and vadai frying technique, banana leaf straining
Japanese Tempura
Ice-cold batter, very hot oil (370°F), minimal stirring of batter (lumps are intentional), light fluffy crust
American Southern
Buttermilk brine, seasoned flour double-dredge, lower temp (325°F) for bone-in chicken, long cook time
Equipment Needed
- Deep heavy pot (cast iron or Dutch oven) or dedicated fryer
- Thermometer (critical)
- Spider or slotted spoon
- Wire rack over baking sheet
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
2-8 minutes per batch
Category
Dry Heat Cooking