Deep Frying Oil Temperature Chart

The right oil temperature for frying everything from French fries to donuts, and the smoke points that tell you which oils can take the heat.

Frying temperatures

Food	Oil temperature	Notes
French fries (1st fry)	325 °F (163 °C)	Blanch until soft, 4–5 min
French fries (2nd fry)	375 °F (191 °C)	Crisp and golden, 2–3 min
Fried chicken	325–350 °F (163–177 °C)	Until 165 °F inside
Fish fillets	350–375 °F (177–191 °C)	3–5 min
Donuts	350–365 °F (177–185 °C)	1–2 min per side
Tempura	340–360 °F (171–182 °C)	Light batter, small batches
Onion rings	375 °F (191 °C)	2–3 min
Turkey (whole)	350 °F (177 °C)	3–4 min per lb, outdoors only

Approximate oil smoke points

Oil	Smoke point
Refined peanut oil	450 °F (232 °C)
Refined avocado oil	520 °F (271 °C)
Canola oil	400 °F (204 °C)
Vegetable / soybean oil	450 °F (232 °C)
Extra virgin olive oil	350–410 °F (177–210 °C)
Butter	350 °F (177 °C)

Notes

Keep the oil 25–50 °F below its smoke point. Too cool and food soaks up oil; too hot and the outside burns before the inside cooks. Adding food drops the oil temperature, so fry in small batches and let it recover. Use a deep-fry thermometer, never leave hot oil unattended, and never use water on an oil fire. Smoke points vary by brand and refinement.

Frequently asked questions

What temperature should oil be for deep frying?

Usually 350–375 °F (175–190 °C).

How do I know oil is ready without a thermometer?

A wooden spoon handle dipped in should bubble steadily — but a thermometer is far more reliable.

What is the best oil for deep frying?

High smoke point, neutral oils such as peanut, canola or vegetable oil.

Why fry French fries twice?

The first, cooler fry cooks the inside; the second, hotter fry crisps the outside.