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Fried 40 wings in a Dutch oven vs my old fryer basket and the basket lost bad
Last Saturday I did a side by side test with 40 wings, 20 in my old fryer basket and 20 in my cast iron Dutch oven on the stove. The basket batch came out pale and greasy because the oil temp sank to 300 after I dropped them in and never climbed back. The Dutch oven held 350 the whole time and those wings were crispy in 9 minutes flat. I checked with a thermometer both times so this was not just me guessing. Turns out the basket lets too much cold food sit in one spot and the oil can't recover. The only downside is I splashed oil on my stove hood and spent 20 minutes wiping it down. What do you all use to keep the temp from tanking when you fry a big batch?
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jenniferw821mo ago
Preheat your pot with a couple inches of oil at like 375 before you even pull the wings out of the fridge, since that extra 25 degrees gives the oil room to drop and still land near 350 when the cold food hits. Also pat the wings bone dry with paper towels first, because any water on the skin is what really tanks your temp.
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