This Foolproof Way to Deep-Fry Chicken Is the Only Way I’ll Do It From Now On

We’ll be honest—sometimes seeing “deep-fry” in a recipe is enough to make us close the cookbook. It’s not that we don’t love the end results. It’s just that dredging, breading, and managing the oil can become a whole production—and some days, we simply don’t have the patience.

Still, there are occasions when pan-frying or air frying just won’t cut it—deep-frying is the only way to achieve that exact flavor and texture you’re craving.

So when we came across a viral hack that promised to simplify the process (and cut down on the mess), we couldn’t wait to try it. And after one shot, our Test Kitchen decided it’s absolutely a trick worth saving in your recipe playbook.

We Tried the Viral Chicken Frying Hack

The hack comes from a viral video showing raw, seasoned chicken wings going straight into a pan of hot oil—no flour, no dredging—yet still frying up into golden, crispy wings. How? The trick is in the oil. Instead of flouring the chicken, you stir flour directly into the oil itself.

We were skeptical at first. But in the comments, people were calling it a “game changer” and swearing it was a tip they’d pass down to their kids and grandkids. “Changed my whole life,” one commenter wrote.

And when our recipe tester Nicole McLaughlin tried it for herself, she was just as impressed.

“The flavor’s a ten out of ten,” she said. “I would definitely do this again.”

How to Deep Fry Without Dredging

Here’s the trick: Sprinkle about a cup of flour directly into the hot oil, then stir until it dissolves. Let the oil come back up to temperature, and fry as usual.

The timing is important. You don’t want to add the flour too early or it can burn and make your food bitter. Add it just before you’re ready to fry, and as the food cooks, the flour clings to the surface, creating a light, crispy coating.

“This definitely beats the breading process and makes clean up a lot easier,” McLaughlin reported.

Now, this hack won’t give you a coating as thick or crunchy as traditional breading, but it does give a delicate crispness, making it ideal for vegetables, potatoes, shrimp, fish, or boneless chicken pieces. For best results with poultry, McLaughlin found it works better on skinless cuts, like chicken tenders, since the coating sticks more evenly.

The bottom line: Yes, you really can deep fry without the messy dredging and breading steps. It’s not the best option for Southern-style fried chicken, where a hearty, crunchy crust is a key feature. But for quick weeknight frying, or when you want less clean-up without sacrificing crispness, this hack is seriously helpful.