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8
Frying Chart
FOOD FRYING TEMPERATURE COOKING TIME INTERNAL TEMP/DONENESS
Frozen French Fries 375ºF (191ºC) 2 to 3 minutes Brown and crisp
Fresh-Cut French Fries 375ºF (191ºC) 7 to 8 minutes Brown and crisp
Frozen Onion Rings 375ºF (191ºC) 2 to 3 minutes Brown and crisp
Frozen Fish Sticks 350ºF (177ºC) 2 to 3 minutes 145ºF (63ºC)
Frozen Butterflied Shrimp 350ºF (177ºC) 3 to 4 minutes 145ºF (63ºC)
Frozen Chicken Tenders 375ºF (191ºC) 3 to 5 minutes 165ºF (74ºC)
Frozen Chicken Wing Pieces 375ºF (191ºC) 8 to 10 minutes 165ºF (74ºC)
Fresh Chicken Wing Pieces 375ºF (191ºC) 7 to 9 minutes 165ºF (74ºC)
NOTES:
• Length of cooking time and temperature may vary based on batch size and weight.
• For best results, fry a single layer of food for each batch.
• Frozen, uncooked chicken should be thawed, excess water removed, and patted dry with paper towel
prior to cooking.
• See “Frying Tips” on page 10 for more information to obtain best results.
• Always follow package directions.
• When cooking meat, poultry, or fish, use cooking thermometer to determine internal temperatures.
• Visit foodsafety.gov for more information on safe internal cooking temperatures.
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