From previous steps
- Dredged chicken
Step 3: Fry the chicken
At the stove, use a thermometer to verify the oil temperature is between 350-375°F/176-190°C.
Slowly drop the chicken thigh pieces into the oil until they become golden brown. In total, the chicken for about 6 to 8 minutes, agitating and flipping a couple of times. I like to pull my chicken at 155°F/68°C.
Move the strips to a paper towel on a wire rack, dab the excess oil, and then place them on the wire rack so they don't get soggy.
While the frying magic happens, you can wash your milk bowl, clean up the excess dredge, and wipe down your work surfaces. Always clean as you go.
Step 3: Fry the chicken
From previous steps
- Dredged chicken
At the stove, use a thermometer to verify the oil temperature is between 350-375°F/176-190°C.
Slowly drop the chicken thigh pieces into the oil until they become golden brown. In total, the chicken for about 6 to 8 minutes, agitating and flipping a couple of times. I like to pull my chicken at 155°F/68°C.
Move the strips to a paper towel on a wire rack, dab the excess oil, and then place them on the wire rack so they don't get soggy.
While the frying magic happens, you can wash your milk bowl, clean up the excess dredge, and wipe down your work surfaces. Always clean as you go.