Tip of the Week: How to Achieve Crispy Fried Food All the Time

We spill on the secrets to deep-frying!

It takes a little know-how to get your food to be crispy and stay crispy. These tips are tried and tested: enjoy munching on your next batch of crunch fried chicken! 

Use neutral-flavored oil with a high smoke point. Canola, vegetable, and peanut oil work well.

Pat food dry with paper towels before frying to prevent oil from splattering.

3  Equip yourself with the right tools: Invest in a large wok or a heavy-bottomed pot and a deep-fry thermometer. In general, the temperature for deep-frying should be between 325°F and 375°F. If you don’t have a thermometer, dip a chopstick, the end of a wooden spoon, or a bamboo skewer in the preheated oil. If the oil starts bubbling around it, it’s hot enough for frying.

Fry in batches. Do not overcrowd the pan to keep the oil hot.

5  To keep food crisp, lay it on a wire rack (instead of paper towels) to allow excess oil to drain and air to circulate around it


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