Double deep fryer gas

Double frying helps with that evaporation process. By letting the chicken rest and cool between the dips in the oil, additional water evaporates from the skin. When you put it back in to finish frying, the rest of the water evaporates, which allows the skin to brown and crisp quickly before the meat overcooks.Deep fryers use a heating element to super-heat an oil medium to around 400° Fahrenheit. When food product is dipped into the oil, the moisture inside boils, but because oil and water don't mix, the product doesn't lose moisture, but rather, is steamed from the inside out.