your attention on the oil temperature, adjusting the heat as necessary to maintain the oil between 300°f and 325°f (149°c and 163°c). cook the fried chicken until deep golden brown and the white meat registers 160°f (71°c) or 175°f (79°c) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the exact temperature of your oil. place the fried chicken on the wire rack to drain. bring the oil back to 350°f (176°c) and repeat with the remaining chicken. serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers (hah!).
i’m someone who loves fried chicken as a midnight 