Are King Kooker deep fry thermometers hard to use?

Bone-in chicken requires slightly more time to cook than boneless cuts. The average time to deep fry wingdings is around four minutes. Whole wings take about 10 minutes, and thighs and legs require 12 minutes. Bring chicken to room temperature before cooking to use these time estimates; along with following times for cooking, watch for the color of the chicken's breading to develop a deep brown color. Fry chicken in a high smoking point oil heated to 350 degrees F and remove pieces as they become golden brown and float. Check internal temperature using a kitchen thermometer to ensure doneness; internal temperature should register at 165 F.

You can get a new one for around $10 - $15. When mine broke, I decided it was just safer to buy a new one.

Yes,they have a whole range of products. Here is a link to see some of them http://kingkooker.com/store/index.php?main_page=index&cPath=20

I've seenthem for prices up to $20 but amazon has one for around $8. If you order a fewitems you can probably get free shipping with it.http://www.amazon.com/King-Kooker-SI1-8-Inch-Thermometer/dp/B003XJCGIY

The Onwer's Guide for the Rival CF106-W Deep Fryer is available here:

http://www.rivalproducts.com/manuals/MANUALS/CF106-W_43_76030376.PDF

For deep-fried chicken, preheat oil to 360 degrees F. Bread and then fry for 20 minutes or until golden brown and done.

The surest way is to check the internal temperature of the thickest portion using a tip sensitive digital thermometer. The internal temperature of chicken should reach 165 degrees F.

See here for safe cooking temperatures: http://canfightbac.org/en/cookwell/charts/

You need a good external thermometer to check your oil temp.
Everything fries at 350-375 degrees.
Any hotter and the oil burns.

natural gas nozzles are sized diffrent than lp gas.not safe to convert.should consult manufacturer

You may need to resize the orifice, sounds to me like it is too big. If you have an adjustable orifice try tightening it down a quarter turn at a time till that flame turn pretty. Leave that shutter wide open till you start getting a blue flame. Make sure you have no cob webs blocking the orifice.Blow out and remove all rust from the burner.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

I am sorry we are not allowed to send info through the mail
But as a rule of thumb
potatoes (any type 375%)
chicken and fish 325% to 350%
In most cases when deep frying...when it floats its done! should be a golden brown....fill oil to top of fill line
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