Give it a fry – These chicken fingers get a quick saute to make them crispy, but if you do go the deep-fried route, here's what you need to know.
Give it a fry – Arm yourself with the right tools: Tongs for larger pieces of food like chicken, while a spider skimmer or slotted spoon work for smaller items like French fries.
Give it a fry – Use a large pot, and don't fill it more than halfway with oil.
Give it a fry – To monitor the oil temperature, it's best to use a thermometer that clips to the side of the pot.
Give it a fry – Putting a large amount of food in the hot oil all at once will make the temperature drop too much and will turn out soggy -- rather than crispy -- fried food.
Give it a fry – The temperature will drop a little when you first add the food to the pot, so monitor the temperature as you proceed and adjust as needed.
Give it a fry – Let excess oil drain from the food on paper towels.