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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