Even if it looks like a golden statue from a fairytale, check the internal temperature. It needs to hit 165°F. This is non-negotiable. You can use a meat thermometer, which is basically a magic wand for anxious cooks.
If you don’t have one, pierce the thickest part. If the juices run clear (not pink), you’re probably in the clear. But honestly, buy a thermometer. It’s cheaper than a trip to the hospital. I learned that after serving my family “mystery chicken” that was still a little translucent. We call that “surprise sashimi.”
Let It Rest, You Savages
Once it’s out of the oil, let it rest on a wire rack for 2-3 minutes. Don’t put it on paper towels unless you want a soggy bottom. Paper towels steal the crunch. Your chicken worked hard for that crust, so respect it.
How Long Should You Fry Chicken? Here’s The Perfect Fry Time
I once ate a piece straight from the oil because I was starving. I burned my tongue and couldn’t taste anything for three days. Patience is a virtue, and chicken is a teacher.
