In what order should chicken be dropped into the fryer?

The proper order to drop chicken into the fryer is based on the size and density of each piece, which affects cooking times and ensures even cooking. Dropping the pieces in the correct order allows the larger and denser pieces to cook adequately without overcooking the smaller and less dense ones.

In this case, starting with the breast last is optimal because it is larger and tends to cook faster. The thigh should be placed in the fryer first, as it's denser and requires a longer cooking time, followed by the leg, which also has some density but cooks faster than the thigh. The wing should be added last due to its smaller size and lower density, allowing it to cook through without becoming dry.

This reasoning highlights the importance of understanding the characteristics of different chicken cuts, leading to the conclusion that the best approach is to sequence them appropriately based on their cooking requirements.