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Quick Answer. 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. Continue Reading.
Allow the chicken to dry for 10 minutes and then dip it again, first in the buttermilk and then in the flour. Return the pieces to the rack and allow them to dry for another 10 minutes -- this makes the coating crisp better in the fryer. Cook the chicken for 10 to 12 minutes, turning with tongs occasionally. You are shooting for an internal temperature of 165 F; after ten minutes, grab one of the pieces with the tongs and test it with an instant thermometer. Use one with a skinny spike so you don't lose too much of the juices.