Deep Frying 101: How to Successfully Deep Fry Anything

Deep-frying is, without a doubt, the most intimidating cooking technique for both new and seasoned home cooks. It’s messy and technical, not to mention unhealthy. It’s no wonder most people choose to avoid it altogether. The truth is, I agree with all of these things. Deep frying, especially for beginners, can be an absolute disaster. But it doesn’t have to be this way!

In this guide, I am breaking down the most important tips to successfully deep fry anything at home.

It Starts With The Proper Equipment

Equipping your kitchen with the right tools makes deep frying safer and more efficient. Fortunately, you don’t need much to get the job done:

• Use a deep, wide pot like a Dutch oven (or a dedicated deep-fryer). A heavy-bottomed pot or Dutch oven is essential for retaining heat and maintaining a steady temperature. At the same time, the tall sides help minimize mess from greasy splatter.
• Use a thermometer, like a candy or a deep frying thermometer with a pot hook. Using a thermometer is a non-negotiable, especially for beginners. Attempting to deep fry without a thermometer is like cooking blindfolded; using one is essential for maintaining accurate temperature throughout cooking.
• Use a slotted spoon or spider skimmer to easily remove food from the oil without disturbing the crisp coating (or making a giant mess). They have long handles to protect you from oil splatter and come in various sizes.
• Drain on a wire cooling rack set over paper towels. Once fried, transferring the food to a wire rack set over paper towels helps it drain without becoming soggy on the bottom.

Use The Right Oil

The best oil for deep frying includes any of the following: peanut oil, canola oil, vegetable oil, sunflower oil, and safflower oil. What makes these oils great for frying? They have a high smoke point and neutral flavor and remain stable after extended cooking.

The smoke point of an oil is the temperature at which it starts to visibly smoke and break down chemically. When an oil reaches its smoke point, it produces smoke, forms potentially harmful free radicals, loses its flavor quality, and alters the taste and texture of your food (making it taste bitter or burnt). Since deep frying typically requires oil to stay within the range of 350°F to 375°F, it’s essential to use an oil with a smoke point well above that, at least 25°F–50°F higher than your cooking temperature.

• What is the healthiest oil for deep frying? Avocado oil (refined). It has one of the highest smoke points (~520°F).
• What oil shouldn’t be used for frying? Olive oil or unrefined coconut oil.

Oil Temperature is Key to Good Frying

In general, most deep-fried foods cook best between 350°F and 375°F (175°C to 190°C). Reaching and maintaining the right oil temperature affects everything, including, texture, flavor, cooking time, and even how oily or greasy your final product turns out.

There’s a lot of science behind it, but basically, hot oil evaporates water off the surface of the food. Oil replaces the water on the surface, creating a crispy, crunchy surface. There’s more to it, but the key takeaway is that if the oil isn’t hot enough (too cold) the moisture will not turn to steam, and the outer edges will not dry out. The result is soggy, seemingly greasy results, or breading that doesn’t want to stick. On the other hand, if the oil is too hot, the outside may brown or burn too quickly, while the inside remains undercooked. Overheating can also pose a fire risk, especially if using shallow pans or leaving the stove unattended.

The easiest and safest way to monitor the oil temperature is to use a candy or a deep frying thermometer clipped to the side of your pot.

Tips for Maintaining a Steady Oil Temperature

Oil temperature will naturally fluctuate once you start frying, especially when cold or wet food is added. Here are my top tips for managing a steady oil temperature:

• Fry in batches without crowding. Adding too much food to the oil will cause the temperature to drop rapidly. This is because the cold food absorbs the heat and cools the oil down. By working with smaller batches, the oil can recover faster, with smaller swings in its temperature. Cooking in batches also allows food to cook more evenly and makes it easier to flip or turn pieces if necessary.
• Allow the oil to return to temperature between batches. Set yourself up for success, and give the oil a minute or two to recover and return to the correct temperature.
• Do not walk away. Deep-frying requires constant attention. The oil’s temperature will fluctuate naturally, and you’ll need to actively manage the burner.

How to Safely Reuse Your Frying Oil

Let’s be honest, deep-frying requires a crazy amount of oil. To store used oil properly, let the oil cool completely to room temperature, then pour it through a fine mesh strainer or cheesecloth to remove any solids. Once strained, transfer the oil in an airtight container and place it in a cool, dark place (like a pantry or refrigerator) for up to one month. For long-term storage (more than a month), keep the used frying oil in the freezer.

I will usually reuse my oil 3 times before tossing. If it smells rancid, has a dark color, thick consistency, or smokes at lower temperatures than usual, then I know it’s time to toss it. Never pour used oil down the sink, toilet, or drain. It can clog your pipes or damage plumbing. Instead, pour it into a sealable container (like a milk jug or soda bottle) and toss it in the trash.

Did you know? Frying with fresh oil actually produces paler, less crispy food. So don’t be discouraged if your first batch looks a little sad. Keep frying and it will get better!

Safety Tips

• Carefully add food to the hot oil. Always lower food gently and slowly into the oil to avoid splash-back. Use a long pair of tongs, a slotted spoon, or a spider skimmer to give yourself some distance. Never drop or toss food into the oil—it creates a surge and can cause dangerous splattering, especially if the food has moisture or batter.
• Make sure the food is dry. Oil and water (moisture) do not mix. Even a few droplets of water can cause the oil to bubble violently. Before frying, make sure your food is as dry as possible. Pat meats, vegetables, or anything you’re frying with paper towels to remove excess moisture. If you’re using a marinade or brine, drain and dry thoroughly. This not only keeps things safer, but also ensures a better fry, since dry food crisps up faster and absorbs less oil.
• Overfilling is a major safety hazard. Adding food displaces the volume and causes the oil to rise. If the pot is too full, that rise can lead to dangerous overflow, potentially igniting a fire if the oil hits the burner. As a rule of thumb, fill your pot no more than halfway with oil (leave at least 3 inches of space from the top).

What to Do in Case of an Oil Fire

First and foremost, never use water to put out an oil fire. It will make the fire worse. Instead, the first step is to turn off the heat source immediately, then, if it’s safe to do so, carefully cover the pot with a metal lid or a baking sheet. This will smother the flames by cutting off the oxygen supply. Never use glass or anything that could shatter or melt.

Delicious Deep-Fried Food Recipes

This Buttermilk Fried Chicken Recipe delivers irresistibly tender, juicy meat with a perfectly crispy, golden-brown crust. The secret? Buttermilk—its subtle acidity works wonders as a marinade, making it ideal for any cut of chicken.

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Do you have any fried food favorites? Share them below! And, if you have any questions, feel free to drop me a message in the comment section below! I’m happy to help. If you enjoy this deep-frying guide, please share or tag me at #theforkedspoon. Thank you!