Should fried chicken fillet be on high or low heat

It is recommended to first shape the fried chicken fillet over high heat and then slowly fry it over low heat, depending on the thickness and taste requirements of the fillet. A high fire can quickly form a crispy shell, while a low fire can ensure that the interior is fully cooked and avoid burning.

Oil temperature control is a key step when frying chicken fillet. High heat usually refers to the temperature of the oil reaching a high state, and the chicken fillet can quickly form a golden and crispy shell after being cooked, locking in the internal moisture and suitable for pursuing a crispy and tender taste. However, continuous use of high fire may cause the exterior to become blackened while the interior remains unripe, especially for thicker chicken fillets that require special attention. Low heat refers to the relatively low oil temperature, which is suitable for thick cut chicken fillet or deep frying stages that require uniform heating. It can reduce excessive absorption of oil, but low heat throughout the process can easily lead to the shell not being crispy enough. In practical operation, you can first quickly set the shape with high heat, then turn to medium and low heat to soak and fry until the inside is fully cooked, and finally briefly increase the oil temperature to force out excess oil.

It is recommended to use a food thermometer to monitor the oil temperature during the frying process to avoid repeatedly adjusting the firepower and affecting the quality of the finished product. Before putting the chicken fillet into the pot, it is necessary to fully drain the water to prevent oil splatters. Eating with fresh vegetables and fruits can relieve greasiness, while paying attention to controlling the frequency of consuming fried foods. Prioritize using low oil cooking methods such as air fryers or ovens to replace some of the frying needs.