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DEEP FRYING GUIDE – Fresh or Uncooked Foods
Fresh indicates food prepared from a recipe or purchased
fresh, not frozen. Read package label to determine if
prepared, packaged foods are NOT precooked. If frozen, do
not thaw; place foods directly from package into preheated
oil. If there are ice granules around prepared foods, set pieces
on a paper towel and pat dry. Moist vegetables will cause the
oil to splatter.
Frying times may vary because of food temperature, quantity
and size of pieces. Best results are obtained when food is
cooked in small batches and size of pieces is uniform. Check
deep fried foods at the shortest times given; deep fry until
heated through.
Low Heat 325°F
Turkey thighs, bone-in, skin-on . . . . . . . . . 20 – 22 min.
Turkey breast, bone up, skin down . . . . . . . 30 – 35 min.
Breaded eggplant . . . . . . . . . . . . . . . . . . 5 – 6 min.
Breaded portobello mushrooms . . . . . . . . .4½ – 5 min.
Medium Heat 350°F
Frozen chicken nuggets . . . . . . . . . . . . . . 5½ – 6 min.
Breaded chicken tenders . . . . . . . . . . . . 3½ – 4½ min.
Breaded, boneless chicken breasts . . . . . . . . 5½ – 6 min.
Breaded bone-in pork chops . . . . . . . . . . . 7½ – 8 min.
Egg rolls . . . . . . . . . . . . . . . . . . . . . . . . .5 min.
Chimichangas . . . . . . . . . . . . . . . . . . . 7 – 7½ min.
Large shrimp . . . . . . . . . . . . . . . . . . . .1 – 2 min.
High Heat 375°F
Red potato chips . . . . . . . . . . . . . . . . . .2 – 3 min.
Yam potato chips . . . . . . . . . . . . . . . . . 2 – 2½ min.
American fries . . . . . . . . . . . . . . . . . . . . 5 – 6 min.
Thin french fries . . . . . . . . . . . . . . . . . . 3 – 3½ min.
Thick french fries . . . . . . . . . . . . . . . . .3½ – 4 min.
Curly french fries . . . . . . . . . . . . . . . . .4½ – 5 min.
Egg rolls . . . . . . . . . . . . . . . . . . . . . . 6½ – 7 min.
DEEP FRYING GUIDE – Prepared Foods
Prepared foods listed in this chart are breaded and cooked
prior to packaging. If frozen, do not thaw; place foods
directly from package into preheated oil. If there are frozen ice
granules around prepared foods, set pieces on a paper towel
and pat dry.
Use this chart as a guide to deep frying times. Best results
are obtained when food is cooked in small batches and size
of pieces is uniform. Check deep fried foods at the shortest
times given; deep fry until heated through.
Low heat 325°F
Onion rings . . . . . . . . . . . . . . . . . . . . .5 – 6 min.
Medium heat 350°F
Chicken tenders . . . . . . . . . . . . . . . . . . 5½ – 6 min.
Chicken nuggets . . . . . . . . . . . . . . . . . .3 – 4 min.
Chicken pieces . . . . . . . . . . . . . . . . . . .7 – 8 min.
Small mushrooms . . . . . . . . . . . . . . . . . 2½ – 3 min.
Medium shrimp . . . . . . . . . . . . . . . . . . 2 – 2½ min.
Small shrimp pops . . . . . . . . . . . . . . . . .1 – 2 min.
High heat 375°F
Large or fantail shrimp . . . . . . . . . . . . . . .1 – 2 min.
Mozzarella sticks . . . . . . . . . . . . . . . . . .2 – 3 min.
Halibut sh lets . . . . . . . . . . . . . . . . . . 3 – 3½ min.
Halibut sh balls . . . . . . . . . . . . . . . . . . . 2 – 3 min.
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