In chicken nugget production, controlling frying temperature directly determines the finished product's color, taste, and food safety. Whether the exterior is golden and crispy or the interior is cooked thoroughly, both are inextricably linked to frying temperature. Therefore, in factory-scale production, setting and maintaining consistent chicken nuggets frying temperature is crucial.
 
What is the proper frying temperature for chicken nuggets?
Typically, the chicken nuggets frying temperature varies depending on the size of the product, the thickness of the coating, and the pre-processing method. However, in most cases, factory-fried chicken nuggets are kept between 165°C and 180°C.
If the temperature is too low, the chicken nuggets will absorb more oil, resulting in a greasy texture and a dull color. If the temperature is too high, the skin may burn, the interior may be undercooked, and even pose a food safety risk.
 

In modern chicken nugget production lines, the frying process is almost entirely performed by automatic fryers. Compared to traditional manual frying, automatic fryers offer significant advantages in temperature control, oil quality maintenance, and consistent production output:
Precise temperature control: Automatic fryers are equipped with temperature sensors and an automatic heating system that monitor and adjust oil temperature in real time, preventing temperature fluctuations that could affect product quality.
Continuous production: The equipment enables continuous feeding and discharging, resulting in high production efficiency and suitability for large-scale industrial production.
Oil quality management: The automatic frying machine is equipped with a filtering system to regularly remove oil residue, extend the service life of cooking oil and reduce production costs.
 
Frying is also a key step in determining the appearance and taste of the finished chicken nuggets. The deep fryer not only ensures the product achieves the ideal golden and crispy texture but also directly impacts food safety and shelf life:
Finishing: The frying process quickly sets the chicken skin, preventing damage during subsequent freezing or transportation.
Locking in moisture and flavor: High-temperature frying quickly locks in the chicken's juices, resulting in a more tender and succulent texture.
Extending shelf life: Proper frying reduces surface moisture and inhibits microbial growth.