I thought the point of fried chicken is to have enough oil to deep fry it, but I've seen a lot of recipe discussing to fry the chicken for x-time, then flip over and fry for y-time.

Does this mean for recipes that involve flipping chicken in fryer we don't want the oil too high (height-wise), or does it make a difference even when completely covered in oil to cook on each side.

3 Answers 3


Deep fry and shallow fry both work. At home, when using oil in a wok (safest way because of the sloping sides), I flip whether the oil is deep or shallow. This is just to ensure even browning. For shallow, I would use an amount of oil that is at least half the thickness of the chicken.


Fried chicken does not mean a (deep fat) fryer. It just means fried in oil. You could fry it in a pan with just a small amount of oil and turn the chicken or immerse it in a deep fat fryer (or deep pan). Immerse needs a lot of oil so at home it is common to use a pan (or wok) and turn.


As far as height goes, I try to use as little oil as possible because it feels wasteful to me (personal preference). What's worked for me with shallow-frying in the past was adding enough oil to coat the bottom of the pan and then a bit more. More specifically, about 1-2 cm of oil.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.