Here’s where I get serious for a second. Don’t just crank the burner to high and chuck chicken in. That’s how you ruin dinner and maybe start a fire.
Oil that’s too cold (under 325°F) soaks into the breading like a sponge. You get a greasy, heavy, sad lump. The kind you regret eating immediately.
Crispy Fried Chicken Tenders | 101 Cooking For Two
Oil that’s too hot (over 400°F) smokes, burns, and makes your kitchen smell like a fast-food apology. You don’t want that.
