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Six easy tips for becoming a fry master

Inspired by the county fair? Trying to perfect your deep-fried bloomin' onion? Maybe you're just trying to take your fried chicken to the next level. We understand. Frying is an art — a sacred art.

Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods should never taste "oily" — no soggy doughnuts or oil-soaked French fries allowed — and should never have a soft crust. Here are a few quick tips for becoming a true fry master:

1.