If the chicken is fully cooked prior to frying, deep fry the chicken for 1 to 2 minutes, but if the chicken is raw, fry the chicken for 15 to 18 minutes or until fully cooked. The chicken is done when the middle registers at 165 degrees Fahrenheit with a meat thermometer.
Depending on the fried chicken recipe, the chicken may be cooked or raw prior to frying. To cook the chicken prior to frying, boil the chicken in milk for about 20 minutes, or until the chicken registers 165 F. Allow the chicken pieces to cool for about 15 minutes before breading and frying. To fry, fill a Dutch oven with oil and heat to 325 F. Fry the chicken for about 1 minute on each side to brown and cook the breading.
If cooking the chicken in the oil, fill a Dutch oven or deep dryer with oil and heat to 350 F. Bread the chicken pieces, and drop them into the oil without crowding the pieces too close together. Flip the chicken pieces during cooking, and cook for 15 to 18 minutes, or until the pieces register an internal temperature of 165 F. If the oil is too hot, the outside will brown too quickly and the inside of the chicken will still be raw, so ensure an even oil temperature during the cooking process.