Hello Chefs,

Today’s kitchen tip is all about something near and dear to every crispy food lover’s heart: frying.

Frying can be a bit of a culinary tightrope. We all crave that perfectly crisp, golden exterior—whether it’s fries, chicken, or even tofu—but sometimes, in the rush to get that crunch, we crank the heat too high and end up with a sad situation: crisp on the outside, raw on the inside. The struggle is real.

But fear not. Culinary school introduced me to a glorious solution: twice frying. And let me tell you—it’s a total game-changer.

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What Is Twice Frying?

Twice frying is exactly what it sounds like: you fry the item once at a lower temperature to cook it through, then a second time at a higher temperature to get that shatteringly crisp exterior we all dream about. It’s how restaurants get their fries impossibly crunchy and their fried chicken light and crisp without drying it out.

The first fry sets the structure and ensures the inside is fully cooked and tender. The second fry is all about texture and color—it crisps up the surface and gives you that gorgeous golden brown finish.

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When to Use It

This method isn’t just for French fries (although it will take your fries to elite status). It works beautifully for:

• Fried chicken
  
• Onion rings
• Mozzarella sticks
• Tofu
• Egg rolls or spring rolls
• Doughnuts
• Anything you want to be soft inside, crispy outside

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Not Just for Deep Frying

The beauty of this method? It’s not limited to deep frying. You can apply the same principle in:

• Air frying — Cook at a lower temp to bake through, then crank up the heat at the end for that golden finish.
• Baking or roasting — For example, roasted potatoes are so much better when you parboil them first (your “first fry”), then roast them in hot oil for crisp perfection.

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Pro Tips for Perfect Results

1. Don’t overcrowd the pan. Too much food drops the oil temp and causes soggy results. Give everything some breathing room.


2. Rest between fries. Let your food cool briefly after the first fry. This helps firm it up before the second round.


3. Use a thermometer. For deep frying:


• First fry: around 300–325°F
• Second fry: 375–400°F


4. Dry your food well. Moisture is the enemy of crispiness. Pat your ingredients dry before frying.

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Twice frying might sound a little extra, but trust me—it’s worth every minute. Once you try it, you won’t go back. Crispy outsides, tender insides, and zero regrets.

Until next time, stay golden and fry on!

— Brennah