How Long to Cook Chicken Breast in 350 Oil Fryer: Time and Temperature mode
Hey folks! One question I hear all the time: “How long should I deep fry chicken breast at 350°F?” And I get it—nobody wants dry chicken, and nobody wants it raw either. I’ve deep-fried more chicken breasts in busy kitchens than I can count, and once you lock in the perfect time and temp, it’s smooth sailing. Today I’m laying it all out—from boneless fillets to bone-in beauties—so you can fry with confidence every single time.
Cooking Time Table for Chicken Breast in 350°F Oil Fryer
| Chicken Type | Cut Thickness | Cooking Time | Notes |
| Boneless chicken breast | 1 inch | 6–8 mins | Flip halfway for even crisping |
| Boneless chicken breast | 1.5 inches | 8–10 mins | Check internal temp at thickest part |
| Bone-in chicken breast | — | 12–15 mins | Fry low and slow to cook through |
Oil Temperature Guidelines for Fried Chicken Breast
| Temp (°F) | Result | Chef’s Tip |
| 325°F | Longer cook, softer crust | Good for very thick or bone-in pieces |
| 350°F | Balanced crisp and juicy meat | My go-to for boneless breasts—perfect balance |
| 375°F | Super crispy, cooks fast | Best for thin cuts or final flash-fry |
FAQ – 15 Real Questions About Frying Chicken Breast at 350°F
How long do I fry boneless chicken breast at 350°F?
On my experience, 6 to 8 minutes for a standard 1-inch thick piece does the trick. I flip halfway and always check the inside with a thermometer—165°F is the magic number.
Can I deep fry thick chicken breasts?
Yes, but I always pound them slightly or slice them in half to ensure even cooking. If they’re super thick, you risk overcooking the outside before the center hits temp.
What oil should I use?
I stick with neutral, high smoke point oils like peanut or canola. I’ve used both for years in restaurants—they fry clean and give a golden crust.
How do I know when the chicken is done?
I never guess. I use a meat thermometer and pull them out the second they hit 165°F in the center. If they’re still bubbling fiercely, they’re not ready yet.
Should I marinate chicken before frying?
Definitely. I love buttermilk marinades for 2–4 hours. Adds flavor, keeps it juicy, and helps the breading stick beautifully.
What’s the best breading for fried chicken breast?
From my own tests, I go for flour mixed with cornstarch, paprika, garlic powder, and cayenne. Triple-dip it (flour–egg–flour) for that classic crunch.
Can I use frozen chicken breasts?
Not for deep frying. I’ve seen disasters happen—steam, oil splatters, undercooked centers. Always thaw fully first for safety and even cooking.
Should I brine my chicken before frying?
Sometimes I do a quick saltwater brine—makes a difference, especially for bone-in cuts. For boneless, a marinade does the job just fine.
How do I prevent the crust from falling off?
Let the breaded chicken rest for 10 minutes before frying. That way, the coating bonds to the meat. I also avoid touching it too much in the fryer.
What do I do if the crust browns too quickly?
Lower the oil temp slightly. I’ve made the mistake of rushing it—dark crust with raw center. Keep it steady at 350°F and monitor with a thermometer.
Can I reuse frying oil?
Yes—if it’s not burnt. I strain it after cooling and store it in a cool, dark place. I usually reuse oil 2–3 times max for chicken.
Should I rest the chicken after frying?
Always. I rest it on a wire rack for 5–7 minutes. That keeps the bottom crispy and lets juices settle. Never skip this step.
How do I keep chicken juicy while deep frying?
I use marinades, watch my oil temp closely, and don’t overcrowd the pot. That combo keeps the inside moist and the crust crackly.
Can I fry chicken breast with the skin on?
Absolutely. I love skin-on cuts—it adds flavor and extra crunch. Just make sure it’s dry before breading, or the oil will spit.
What’s your favorite way to serve fried chicken breast?
I slice it over a spicy slaw or serve it in a brioche bun with pickles and garlic aioli. It’s pure comfort food, NYC-style.