Here’s How Long to Fry Every Food (Deep Frying Temperature Chart Included!)

With high temps and hot oil, fried food can be tricky to get just right. If you’re not careful, food goes from golden-brown to black in the blink of an eye.  (New to frying? Read up on our comprehensive guide for how to deep fry with confidence.) That’s why we’ve compiled the times and temperatures for the most common fried foods in our deep-frying temperature chart, along with few helpful tips.

What temperature should I set my deep fryer?

If you’re using a tabletop electric fryer, frying is as easy as setting the temperature and waiting until the pre-heat light illuminates. That said, we actually recommend deep frying on the stovetop. You can use a wok or any pan that’s tall enough to hold two to three inches of hot oil with room to spare. Dutch ovens are our favorite because it’s nearly impossible to overload them with food and cause an oil spill, which could be really dangerous. This is the best pan for deep frying according to our Test Kitchen experts.

The best way to know the temperature of your cooking oil is to use a long-stem fry thermometer (like this one). Place it in the pan, turn the heat to medium-high, and wait until the temperature reaches the desired setting according to the chart below. Then, turn the heat down to medium and add your food. Easy, peasy!

What is the normal temperature range for deep frying?

Deep frying is done at high temperatures, usually between 350 and 375 °F. Since you’re heating the oil much higher than it gets in a pan or the oven, it’s super important to choose the right type of cooking fat.

Some oils are better suited for deep frying than others because they have a high smoke point—the temperature at which the oil starts to smoke and turn acrid. We like using heart-healthy oils like safflower oil and rice bran oil (which can be heated to almost 500° F). Other great choices are peanut oil, sunflower oil, or canola oil.

Read more about the best oils for frying.

Deep Frying Temperature Chart

Looking for a cheat-sheet for deep frying times and temperatures? Look no further, Once you hit the target temperature, drop your ingredients and set the timer. For meat items, don’t forget to check the internal temperatures listed below to make sure the insides are safe to eat. Otherwise, your food is usually done when it becomes golden brown and crispy on the outside. And always keep these tips in mind:

• Never overcrowd the pan, which can cause the oil temperature to drop too low. Low oil temps not only take longer to cook, but they can also make your fried food taste soggy.
• Let the oil come all the way back up to temp before adding the next batch.

	Oil temperature	Time	Internal temperature
Battered fish	365 °F	3 to 5 minutes	145 °F
Catfish nuggets	365 °F	3 to 5 minutes	145 °F
Chicken wings	375 °F	8 to 10 minutes	165 °F
Chicken strips and chicken tenders	350 °F	3 to 5 minutes	165 °F
Churros	375 °F	2 to 4 minutes
Crispy Fried Chicken	375 °F	12 to 15 minutes (finish cooking in a 200 °F oven, if needed)	165 °F
Doughnuts	375 °F	2 to 4 minutes
Egg rolls	350 °F	4 to 6 minutes
Empanadas	360 °F	2 to 4 minutes
Falafel	350 °F	4 to 6 minutes
French fries	325 °F then 400°F	Blanch first at 325°F for 3 to 4 minutes; then fry at 400°F for another 3 to 4 minutes
Hush Puppies	365 °F	2 to 3 minutes
Mozzarella sticks	350 °F	2 to 3 minutes
Onion Rings	375 °F	2 to 4 minutes
Oysters	375 °F	1 to 2 minutes	130 °F
Potato chips	375 °F	8 to 10 minutes
Prawns	350 °F	3 to 4 minutes	130 °F, until the flesh is white, opaque and firm.
Samosa	350 °F	8 to 10 minutes
Turkey	375 °F	3 to 5 minutes per pound	165 °F
Vegetables	375 °F	1 to 2 minutes

Give our time and temperature a chart with 24 of our best deep fryer recipes.

Try These Fried Favorites Next

1 / 24

Best-Ever Fried Chicken

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia

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Deep-Fried Cookies

My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico

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Apple Cider Doughnuts

Apple donuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. —Melissa Hansen, Milwaukee, Wisconsin

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Crispy Beer-Battered Fish

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi

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Homemade Potato Chips

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen

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Classic Long Johns

I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles. —Ann Sorgent, Fond du Lac, Wisconsin

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Chicken Corn Fritters

I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska

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Pumpkin Doughnut Drops

I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin

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Deep-Fried Cheese Bites

Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin

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Real Southern Fried Chicken

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia

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Funnel Cakes

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin

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Beef Chimichangas

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware

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Southern Fried Okra

Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

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Berry-Filled Doughnuts

Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma

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Indiana-Style Corn Dogs

One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana

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Marina's Golden Corn Fritters

Just a bite of one of these fritters takes me back to when my kids were young. They're all grown up now, but the tradition lives on at get-togethers, when I double, sometimes triple, the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle, Canyon Country, California

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Sweet Potato-Cranberry Doughnuts

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California

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Crispy Sriracha Spring Rolls

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

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Chili-Lime Chicken Wings

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen

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Springtime Beignets & Berries

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

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Taylor's Jalapeno Poppers

If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama

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Sweet Potato-Crusted Chicken Nuggets

I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York

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Deep-Fried Mac & Cheese Shells

I created this deep-friend mac and cheese recipe for my husband, who loves mac & cheese. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. —Shirley Rickis, Lady Lake, Florida

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Cider Doughnuts

Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa

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The post Here’s How Long to Fry Every Food (Deep Frying Temperature Chart Included!) appeared first on Taste of Home.

Lindsay D. Mattison