Fried chicken just might be the world’s favourite way to prepare chicken. Battering your chicken before frying seals in moisture creating perfectly tender, juicy meat, and that crunchy outside that leaves everyone wanting more



  • Heat oil in a large skillet or deep fryer to between 160° C (325° F) and 200° C (400° F).
  • Coat chicken in a simple batter or seasoned flour.
  • Fry chicken a few pieces at a time for 12 to 15 minutes, or until golden brown and juices run clear.
  • Let rest on paper towels for a few minutes before serving.

Drumsticks, thighs, and wings are all popular cuts for frying.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.