Abstract: A method for preparing fried chicken by a deep fat process, which method includes the submersion of previously prepared chicken parts into preheated oil or shortening for a particular period of time, removal of said chicken parts from said oil or shortening for a very short time so as to separate same from contact with each other and to substantially cool the exterior portions of such parts, immersion again into said oil or shortening for a predetermined period of time, and then removing said chicken parts from said oil and placing same in a heat holding unit adapted to permit the parts which were first cooked to be first sold to the public. The method contemplates use of a unique mixture of batter so that the said chicken parts have a particular batter coating consistency which insures their unique taste, texture and appearance.