These chicken fingers get a quick saute to make them crispy, but if you do go the deep-fried route, here's what you need to know.
Give it a fry —
These chicken fingers get a quick saute to make them crispy, but if you do go the deep-fried route, here's what you need to know.
America's Test Kitchen
Arm yourself with the right tools: Tongs for larger pieces of food like chicken, while a spider skimmer or slotted spoon work for smaller items like French fries.
Give it a fry —
Arm yourself with the right tools: Tongs for larger pieces of food like chicken, while a spider skimmer or slotted spoon work for smaller items like French fries.
Courtesy America's Test Kitchen
Use a large pot, and don't fill it more than halfway with oil.
Give it a fry —
Use a large pot, and don't fill it more than halfway with oil.
Courtesy America's Test Kitchen
To monitor the oil temperature, it's best to use a thermometer that clips to the side of the pot.
Give it a fry —
To monitor the oil temperature, it's best to use a thermometer that clips to the side of the pot.
Courtesy America's Test Kitchen
Putting a large amount of food in the hot oil all at once will make the temperature drop too much and will turn out soggy -- rather than crispy -- fried food.
Give it a fry —
Putting a large amount of food in the hot oil all at once will make the temperature drop too much and will turn out soggy -- rather than crispy -- fried food.
Courtesy America's Test Kitchen
The temperature will drop a little when you first add the food to the pot, so monitor the temperature as you proceed and adjust as needed.
Give it a fry —
The temperature will drop a little when you first add the food to the pot, so monitor the temperature as you proceed and adjust as needed.
Courtesy America's Test Kitchen
Let excess oil drain from the food on paper towels.
Give it a fry —
Let excess oil drain from the food on paper towels.
Courtesy America's Test Kitchen