Part 5/6:
Midway through cooking, flip the chicken pieces to ensure even browning. The internal temperature needs to reach at least 165°F (74°C) for safe consumption, with dark meat being able to reach 180°F (82°C) for optimal flavor.
Final Touch and Taste Testing
After reaching the appropriate internal temperature, remove the chicken from the oil and let it drain on a cooling rack or paper towel. This allows excess oil to drip away, keeping the fried chicken crispy.
As a final step, take a moment to enjoy the golden, crunchy perfection you’ve created. The sounds and flavors will evoke a sense of satisfaction and achievement, not to mention how the chicken looks is simply mouthwatering.