The fry chart.
Oil temperature, starting time and the cue that tells you it is done, for 67 foods. Every number comes from a linked recipe or food-safety source. Times are starting ranges; your pot, your batch and your piece size move them, so trust the thermometer over the clock.
| Food | Method | Oil temp | Starting time | Done when | Safe internal |
|---|---|---|---|---|---|
| Poultry | |||||
| Chicken wings | Deep fry | 375°F (190°C) | 8–10 min | skin is crisp and meat is tender | 165°F (74°C) |
| Bone-in chicken | Deep fry | 350°F (175°C) | 8 min (thighs, drumsticks); 6 min (breast); 5 min (wings) | deep golden brown | 165°F (74°C) |
| Chicken tenders | Deep fry | 375°F (190°C) | 2–3 min per side | no longer pink inside | 165°F (74°C) |
| Chicken karaage | Deep fry | 325°F (165°C), then 350°F (175°C) | 90 sec + 45 sec | golden brown and crispy after the second fry | 165°F (74°C) |
| Popcorn chicken | Shallow fry | 350°F (175°C) | 2–2½ min | the surface is crispy and golden | 165°F (74°C) |
| Whole turkey | Deep fry | 350°F (175°C) | 3–5 min per pound | the skin is golden to dark brown | 165°F (74°C) |
| Meat | |||||
| Pork chops | Shallow fry | Medium heat | 3–4 min per side | golden brown and crispy | 145°F (63°C) + 3 min rest |
| Tonkatsu | Deep fry | 340°F (170°C), then 355°F (180°C) | 1 min per side + 30 sec per side | the crust is golden and crisp after the second fry | 145°F (63°C) + 3 min rest |
| Chicken-fried steak | Shallow fry | 350°F (175°C) | 1½ min per side | golden brown | 145°F (63°C) + 3 min rest |
| Bacon | Pan fry | Medium heat | 8–12 min | it is as crisp as you like | — |
| Seafood | |||||
| Shrimp | Deep fry | 375°F (190°C) | 3–4 min | golden brown | Pearly and opaque |
| Beer-battered fish | Deep fry | 375°F (190°C) | 3 min | deep golden | 145°F (63°C) |
| Catfish | Shallow fry | 375°F (190°C) | 2–3 min per side | the fish flakes easily with a fork | 145°F (63°C) |
| Calamari | Deep fry | 320°F (160°C), then 390°F (200°C) | 2–3 min + 90 sec | very golden and very crispy | — |
| Oysters | Deep fry | 360°F (180°C) | 2–3 min | golden on all sides | — |
| Crab cakes | Pan fry | Medium heat | 4 min per side | golden brown on both sides and hot through | — |
| Salmon fillets | Pan fry | Medium-high, then medium heat | 7 min skin side + 90 sec flesh side | the skin is crisp and the flesh is opaque three-quarters of the way up | 145°F (63°C) |
| Potatoes | |||||
| French fries | Deep fry | 325°F (165°C), then 375°F (190°C) | 3–5 min + 2–3 min | golden brown and crispy | — |
| Thick-cut chips | Deep fry | 275°F (135°C), then 375°F (190°C) | 10 min + 5 min | golden and crisp outside, fluffy inside | — |
| Potato chips | Shallow fry | 375°F (190°C) | 3–4 min | golden brown | — |
| Sweet potato fries | Deep fry | 375°F (190°C) | 6–8 min | golden brown and crispy | — |
| Tater tots | Deep fry | 350°F (175°C), then 375°F (190°C) | 6–8 min + 4–5 min | crisp and golden brown | — |
| Hash browns | Pan fry | Medium-high heat | 5 min + 3–5 min | the bottom is golden and crispy | — |
| Latkes | Shallow fry | 375–400°F (190–205°C) | 4–5 min + 3–4 min | both sides are golden brown | — |
| Vegetables | |||||
| Onion rings | Shallow fry | 375°F (190°C) | 1–1½ min per side | golden brown | — |
| Vegetable tempura | Deep fry | 320–356°F (160–180°C) | 1–2 min (root vegetables 3–4 min) | lightly golden | — |
| Okra | Shallow fry | 375°F (190°C) | 1½–2½ min per side | golden brown | — |
| Green tomatoes | Shallow fry | 375°F (190°C) | 2–3 min | brown on both sides but still firm enough to hold their shape | — |
| Zucchini | Pan fry | Medium heat | 1–2 min per side | golden brown on both sides | — |
| Eggplant | Shallow fry | 350–375°F (175–190°C) | 5 min | golden brown on both sides | — |
| Pickles | Shallow fry | 375°F (190°C) | 2–3 min per side | golden brown | — |
| Mushrooms | Deep fry | 350°F (175°C) | 2–3 min | golden and crisp | — |
| Cauliflower | Deep fry | 375°F (190°C) | 8–10 min | the cauliflower is tender and the coating light brown | — |
| Tostones | Shallow fry | 325°F (165°C), then 375°F (190°C) | 3–4 min + 2 min | crisp and golden on both sides | — |
| Maduros (sweet plantains) | Pan fry | Medium-high, then medium heat | 2 min + 2 min + 4–8 min | very tender and deeply browned | — |
| Falafel | Deep fry | 375°F (190°C) | 2 min | golden brown | — |
| Chickpeas | Shallow fry | 375°F (190°C) | 8–10 min per batch | browned and crisp | — |
| Tofu, eggs & cheese | |||||
| Scotch eggs | Deep fry | 350°F (175°C) | 3–5 min | golden brown | 160°F (71°C) |
| Agedashi tofu | Deep fry | 325°F (165°C) | By color | golden | — |
| Crispy tofu | Pan fry | Medium heat | 4–5 min per side | crisp and golden on both sides | — |
| Eggs | Pan fry | Low heat | 2 min, then 10 sec–1 1/2 min after flipping | the whites are set and the yolk is done the way you want it | Yolk and white firm |
| Mozzarella sticks | Deep fry | 350°F (175°C) | 2–3 min | golden brown on all sides | — |
| Halloumi | Pan fry | Medium-high heat | 1–1 1/2 min per side | golden on both sides | — |
| Cheese curds | Deep fry | 375°F (190°C) | 1–2 min per side | light golden brown | — |
| Doughs & sweets | |||||
| Hush puppies | Deep fry | 365–375°F (185–190°C) | 2–2½ min | golden brown | — |
| Corn fritters | Shallow fry | 375°F (190°C) | 2 min per side | golden brown | — |
| Yeast doughnuts | Shallow fry | 350°F (175°C) | no more than 1 min per side | golden brown | — |
| Cake doughnuts | Deep fry | 365–375°F (185–190°C) | 1 min + 1 min + 30 sec | they have risen to the surface and been turned twice | — |
| Beignets | Deep fry | 360°F (180°C) | By color | golden brown | — |
| Churros | Deep fry | 365°F (185°C) | 3 min per batch | golden brown all over | — |
| Funnel cake | Shallow fry | 375°F (190°C) | 2 min per side | golden brown | — |
| Apple fritters | Shallow fry | 375°F (190°C) | By color | golden brown on both sides | — |
| Zeppole | Deep fry | 375°F (190°C) | 3–3 1/2 min | golden and puffed | — |
| Sopapillas | Deep fry | 400°F (205°C) | By color | puffed and golden | — |
| Tortilla chips | Deep fry | 350°F (175°C) | By color | crisp and golden | — |
| Taco shells | Shallow fry | 350°F (175°C) | 30 sec per half | crisp and golden brown | — |
| Frybread | Shallow fry | 375°F (190°C) | 45–60 sec per side | golden brown | — |
| Mandazi | Deep fry | 350°F (175°C) | 2–3 min per side | golden brown | — |
| Wrapped & stuffed | |||||
| Egg rolls | Deep fry | 325°F (165°C) | 5 min | golden brown | Check the filling |
| Wontons | Deep fry | 350°F (175°C) | By color | golden brown | Check the filling |
| Potstickers | Pan fry | Medium heat | 3 min brown + 3 min steam + 1 min | the bottoms are golden and crisp and the water has cooked off | Check the filling |
| Samosas | Deep fry | 320°F (160°C), then 375°F (190°C) | 3 min + 1½–2 min | golden after the second fry | — |
| Jalapeño poppers | Deep fry | 375°F (190°C) | 1–2 min per side | golden brown | — |
| Empanadas | Deep fry | 350°F (175°C) | 5–6 min per batch | the dough is crisp and golden brown and the filling is hot | Check the filling |
| Toasted ravioli | Shallow fry | 375°F (190°C) | 1–2 min per side | golden brown | — |
| Arancini | Deep fry | 360°F (180°C) | 2–3 min | evenly browned | — |
| Spring rolls (chả giò) | Deep fry | 335°F (170°C), then 350°F (175°C) | 5–6 min, then 1 1/2–2 min | light golden, then crisp after the refry | Check the filling |
Safe internal temperatures are from the FoodSafety.gov minimum temperature chart. Check the thickest part with a food thermometer after lifting the food out of the oil; a golden crust is not a safety measurement. Celsius values are rounded to the nearest 5°.
Reading the chart
The temperature is the target before food goes in
Expect the oil to drop when you add a batch. Fry fewer pieces and let it climb back before the next one. Holding oil temperature.
The time is where to start checking
Thicker pieces, a crowded pot or a weak burner all add time. Use the doneness cue, and a thermometer for meat, poultry and seafood.
Pale, greasy or burnt?
Those are temperature problems more often than recipe problems. The troubleshooting index matches the symptom to the fix.