Quick Answer
No, you should not fry raw chicken without cooking it first. Frying raw chicken can lead to foodborne illnesses from bacteria like Salmonella and E. coli. To safely fry chicken, it should be cooked to an internal temperature of 165°F first by baking, boiling, or grilling before frying. Frying pre-cooked chicken allows the high heat to crisp and brown the outside without undercooking the inside.
What is Raw Chicken?
Raw chicken refers to fresh, uncooked chicken that has not been heated to a safe internal temperature. Chicken naturally contains bacteria like Salmonella and Campylobacter. When alive, chickens have immune systems that keep bacterial levels in check. But after slaughter, bacteria on the raw chicken can start growing rapidly in number if not properly handled and cooked (1).
Eating undercooked chicken is one of the most common causes of food poisoning. The scary part is raw chicken looks, smells, and tastes totally normal. You can’t tell if it’s safe to eat raw or undercooked chicken just by looking at it (2).
Common Raw Chicken Safety Risks
Here are some of the biggest risks with raw chicken:
- Salmonella – Raw chicken is one of the most common sources of Salmonella food poisoning. Salmonella bacteria can survive on the raw chicken and rapidly multiply to dangerous levels if not refrigerated properly. According to the CDC, there are over 1 million cases of Salmonella infection each year in the U.S. (3).
- Campylobacter – This bacteria is also commonly found on raw chicken and is a major cause of food poisoning. It’s estimated Campylobacter causes over 1.5 million illnesses annually in the U.S. (4).
- E. Coli – Some raw chicken may be contaminated with Shiga toxin-producing E. coli (STEC). Although less common than Salmonella and Campylobacter, STEC can lead to severe illness and kidney failure in some cases (5).
- Clostridium perfringens – This bacteria causes over 1 million cases of food poisoning each year. Undercooked chicken is one potential source of C. perfringens food poisoning (6).
Chicken must be properly handled and cooked thoroughly to an internal temperature of 165°F to kill harmful bacteria like Salmonella that may be present.
Is It Safe to Fry Raw Chicken?
It is not safe to fry chicken straight from the raw state. Frying involves cooking food by submerging it in hot oil. The temperature of the oil typically reaches 350-375°F during frying.
While these high temps can quickly crisp and brown the outside of chicken, the inside will remain undercooked and potentially unsafe if starting with raw chicken.
Bacteria are killed once chicken reaches an internal temperature of 165°F (7). Simply crisping the outside does not mean the inside has reached this safe temperature.
Frying raw chicken essentially locks in harmful bacteria in the undercooked inner portion. This puts anyone eating the chicken at risk of severe food poisoning.
Concerns with Frying Raw Chicken
Here are the main risks with attempting to fry raw chicken:
- Undercooked inside – The inside can still contain dangerous bacteria if not pre-cooked to 165°F first.
- Foodborne illness – Salmonella, Campylobacter, E. coli, etc. can lead to nasty symptoms if the chicken is not fully cooked.
- Pink chicken – The center may still appear pink and undercooked when cutting into it after frying.
- Misleading crispiness – The crisp outer layer can give a false sense that the inside is fully cooked as well.
- Reputation risk – Serving undercooked chicken is extremely irresponsible. This negligent act risks harming others.
Do not attempt to shortcut the cooking process by frying raw chicken. The health risks are simply not worth it.
Proper Way to Fry Chicken
While frying raw chicken is dangerous, fried chicken cooked properly can be safe and delicious. Here are some tips for the right way to fry chicken:
- Pre-cook the chicken – Roast, bake, grill, boil, or otherwise cook chicken to internal temp of 165°F before frying. Use a meat thermometer to verify doneness.
- Prep chicken correctly – Cut the pre-cooked chicken into appropriate pieces for frying. Bone-in or boneless, strips or nuggets. Remove any excess moisture to help the coating stick.
- Bread the chicken – Season and coat the chicken pieces in flour, egg, and breadcrumbs for a crispy outer layer.
- Fry at proper oil temp – Heat oil to between 350-375°F. The high heat helps seal in moisture and makes the coating extra crispy.
- Monitor oil temp – Maintain proper frying temp. Oil that is too hot can burn the outside. Too cold won’t make the coating crispy.
- Fry in batches – Don’t overcrowd the fryer. Fry chicken in smaller batches to maintain proper oil temp.
- Check internal temp – Verify chicken reaches 165°F internally after frying, such as with a probe thermometer.
- Drain fried chicken – Allow excess oil to drain off. Optionally place fried chicken on a wire rack or paper towels.
- Enjoy immediately – Fried chicken doesn’t hold well after frying. Eat it fresh for that signature crunch.
Following this proper frying process allows the chicken to first cook through while also developing a crispy browned exterior in the hot oil.
Visual Guide to Frying Pre-Cooked Chicken
| Step | Image |
|---|---|
| 1. Pre-cook chicken to 165°F internal temperature | |
| 2. Prepare chicken pieces and breading station | |
| 3. Coat chicken pieces in flour, egg, and breadcrumbs | |
| 4. Fry breaded chicken at 350-375°F until crispy and golden brown | |
| 5. Drain excess oil and check internal temperature | |
| 6. Enjoy the fried chicken fresh and hot |
Tips for Frying Pre-Cooked Chicken
Here are some additional tips when frying pre-cooked chicken:
- Pat chicken dry before breading to help coating stick better.
- Allow cooked chicken pieces to rest 5-10 minutes before breading to release steam.
- Use thermometers for oil and internal chicken temp. Visual signs can be misleading.
- Adjust heat to maintain proper oil temp. Overheating can make coating too dark.
- Use tongs or a fry basket to carefully add chicken pieces to hot oil. Don’t overcrowd.
- Fry similar size pieces together so they cook evenly. Fry larger pieces longer.
- Let excess oil drain off fried chicken before serving. Blot with paper towels if needed.
- Check for doneness early and continue frying if needed. You can’t undo undercooked chicken.
Mastering the art of fried chicken takes practice. Frying pre-cooked chicken pieces helps remove the anxiety about undercooking.
How Long to Fry Chicken?
The frying time can vary based on a few factors:
- Chicken size – Smaller pieces like nuggets or strips take 2-4 minutes. Bone-in parts and whole chickens take longer, up to 15-20 minutes. Cut uniform sizes to help them fry evenly.
- Breading – Thicker breading takes a bit longer to fry to golden brown vs. a light coating.
- Oil temperature – Chicken will fry faster at 375°F vs. 350°F. But too high can also burn the coating.
- Fryer type – Deep fryers heat oil evenly. Skillets and pots lose heat when chicken is added, extending fry time.
- Moisture – Drier chicken will fry up crisper. Pat pieces fully dry before coating.
- Doneness – Regardless of time, check chicken internal temp and appearance to know when done.
For bone-in chicken parts, a general guideline is to fry for 10-15 minutes. But start checking earlier at around 8 minutes. Fry longer if needed until chicken is golden brown, crispy, and registers 165°F internally.
Frying Tips Per Chicken Piece
| Chicken Piece | Approx. Fry Time |
|---|---|
| Chicken nuggets or strips | 2-4 minutes |
| Chicken wings or drumettes | 8-12 minutes |
| Chicken thighs or legs | 12-15 minutes |
| Chicken breast | 10-12 minutes |
| Chicken drumstick | 13-15 minutes |
Remember frying time can vary based on oil temp, moisture, and precise size. Use visual and temperature cues to know when pre-cooked chicken is fully done.
Best Oil for Frying Chicken
The type of oil used affects the flavor and texture of fried chicken. Consider these common frying oils:
- Peanut oil – A popular all-purpose frying oil with high smoke point (450°F). Adds nutty flavor.
- Vegetable oil – Affordable option also with 450°F smoke point. More neutral in flavor.
- Canola oil – Another versatile oil for frying with light flavor. Smoke point around 400°F.
- Corn oil – Neutral-tasting oil great for frying with 450°F smoke point.
- Sunflower oil – Light in flavor with smoke point of 440°F. Lower in saturated fat.
- Palm oil – Withstands high heat with smoke point of 455°F. Imparts orange color.
- Lard or shortening – Provide rich flavor, but lower smoke points around 370°F.
For the highest heat, peanut and vegetable oil are best suited for deep frying chicken. Their high smoke points lessen likelihood of burning. Canola or sunflower oil are also good choices.
Whatever oil is used, it’s vital to maintain the temperature between 350-375°F. Overheating oil can burn the coating or make it soak up too much grease.
Frying Chicken Safety Tips
In addition to frying pre-cooked chicken, keep these safety guidelines in mind:
- Use a deep fryer or heavy pot. Don’t overload oil.
- Avoid water splatter by pat drying chicken thoroughly first.
- Turn heat down between batches to maintain oil’s temperature.
- Wear long sleeves and an apron in case hot oil splatters.
- Use proper tools like tongs or a fryer basket to add and remove chicken.
- Don’t overfill the fryer. Oil could bubble over the sides.
- Keep hot oil away from any water source which can cause splattering.
- Have a fire extinguisher nearby just in case of an oil fire.
- Discard oil once it becomes cloudy, foamy or dark.
- Store any leftover fried chicken properly refrigerated.
Exercising caution helps minimize risks when working with large quantities of hot oil.
Common Fried Chicken Problems and Solutions
Even when frying pre-cooked chicken, you may encounter some issues like:
Problem: Fried chicken is undercooked inside.
Solution: Ensure chicken internal temp reaches 165°F. Cut to test and refry if needed.
Problem: Fried chicken coating falls off.
Solution: Pat chicken dry fully before coating. Allow to rest before frying. Use thin even coating.
Problem: Coating doesn’t get crispy.
Solution: Maintain oil at proper 350-375°F temp. Don’t overcrowd fryer. Increase fry time if needed.
Problem: Fried chicken is greasy.
Solution: Drain excess oil after frying. Blot with paper towels if needed. Don’t overfill fryer.
Problem: Coating is too dark.
Solution: Lower heat slightly if oil is over 375°F. Fry in smaller batches. Turn as needed.
Problem: Chicken starts to burn.
Solution: Oil is too hot. Lower heat immediately. Remove chicken to stop cooking.
Careful monitoring and adjusting as needed helps minimize common frying problems. With practice, you can perfect the art of delicious fried chicken.
Conclusion
Frying raw chicken is never a good idea. For safety, chicken must first be fully cooked to an internal temperature of 165°F before tossing it into a fryer. Pre-cooking seals in moisture and kills any harmful bacteria that could still be present. Once chicken is fully cooked through, frying crisps up and browns the exterior coating for appetizing texture and appearance. With the proper preparation, frying chicken can be done safely and result in a crunchy, juicy dish the entire family can enjoy. Follow these tips for breaded and unbreaded fried chicken that is cooked through yet deliciously crispy on the outside.