Perfect fried chicken requires a balance of a crispy exterior and juicy interior. Chef Lambert Givens recommends using a meat thermometer to check for doneness, targeting an internal temperature of 165°F. For accuracy, remove chicken from oil to check without risking burns. If without a thermometer, look for the chicken to float in oil as a sign it's almost done. Additionally, pre-poaching chicken in buttermilk may enhance tenderness and ensure thorough cooking before frying, thus achieving ideal flavor and texture.
According to Lambert Givens, executive chef at Hunter's Kitchen & Bar in Boston, the best way to ensure fried chicken is done is with a meat thermometer.
If you don't have a meat thermometer, a visual clue for doneness is when chicken starts to float in the oil, indicating it's nearly finished frying.
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