THERE’S something about sinking your teeth into the deliciously hot and crunchy surface of freshly deep-fried chicken that brings us back to the memories of childhood. Recreating the experience at home is not as hard as you think, once you master the basic rules of deep-frying.
To create the perfect fried chicken, you’ll need to make sure a few essentials are sorted, such as the right type of oil, the correct temperature for frying (350°F or 175°C), and the type of cookware you use – forget the fancy restaurant grade deep-fryers, a deep pot with a thick base is sufficient for home-based deep-frying.
To get more in-depth knowledge about deep frying, try following these guides below:
How to deep-fry chicken (video)