What temperature should fried chicken be?

Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10 minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy skin. read more

(Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. read more

We're looking for a solid 165F (75C) for chicken, no matter how it's cooked. That's pretty easy to achieve when the frying fat is a consistent 350F; much less so on a home barbecue grill which are notorious for hot and cold spots. read more