Frying chicken and poultry
Wings, tenders, bone-in chicken and turkey need more than a browned crust. Compare the oil and air fryer starting points, then check the thickest part before serving.
Before you cook:A crisp outside is useful, but a food thermometer decides when poultry is done.Frying safely →
Choose your food
Oil or air?
Open a food page for piece size, preparation, steps and the original source.
| Food | In oil | In the air fryer | Doneness check |
|---|---|---|---|
| Chicken wings | 375°F (190°C)Deep fry · 8–10 min | 300°F, then 400°F15 min at 300°F, then 20–25 min at 400°F | 165°F (74°C) |
| Bone-in chicken | 350°F (175°C)Deep fry · 8 min (thighs, drumsticks); 6 min (breast); 5 min (wings) | 375°F (190°C)10 min, turn, then 10–20 min more | 165°F (74°C) |
| Chicken tenders | 375°F (190°C)Deep fry · 2–3 min per side | 400°F (205°C)7–8 min per side | 165°F (74°C) |
| Chicken karaage | 325°F (165°C), then 350°F (175°C)Deep fry · 90 sec + 45 sec | No sourced air fryer entry | 165°F (74°C) |
| Popcorn chicken | 350°F (175°C)Shallow fry · 2–2½ min | 390°F (200°C)5–10 min | 165°F (74°C) |
| Whole turkey | 350°F (175°C)Deep fry · 3–5 min per pound | No sourced air fryer entry | 165°F (74°C) |
Times and settings are starting points from the linked source recipes, not guarantees for every piece or machine. Check the food page for its size and method. Safe internal temperatures come from FoodSafety.gov where applicable.
Cook from a recipe
All recipes ↗
Craggy buttermilk fried chicken
Two-stage air fryer chicken wings