Top 5 Best Deep Fryers for 2026 – Expert Tested

Customer Review: “Easy to use and clean. Keeps heat pretty well through out the frying time. Do not overload with food as it isn’t a commercial fryer, but is great for the kitchen as it is smaller, fits on counter and does a good amount at a time for a family. Oil lasts as long as you are careful. Use the right temps for food you are frying and you can enjoy with your oil you like, we use mostly peanut oil.”

Customer Review: “We bought this product about a week and a half ago. We only received the large basket, not the two smaller ones. Like others have stated the magnetic cord is short but for us we have an accessable outlet on our counter. Once filled with oil you shouldn’t be moving the unit around anyway so the magnetic hookup should not be a problem, it wasn’t for us. We filled the oil to the max. fill line which took just a little over a gallon. We used Wal-Mart good value vegetable oil, about $2.25 a gallon and it worked perfectly. You don’t need to spend a fortune on those specialty oils. It took about 10 minutes to reach max. temp and we were ready. My wife had just got a large amount of fresh oakra. She cut and breaded it and filled the basket full. That was a lot of oakra. It cooked between 15 and 20 minutes and was done. We used the hook and let it drain a minute or so and poured it in a large bowl lined with paper towels. The oakra was done perfectly, all of it. It was crisp and not oily or greasy. To my surprise when finished with the bowl, the paper towels were barely damp with oil. We’ve since fried shrimp and fish fillets, the same good results. Of course your choice of breading reflects taste. Next up is going to be chicken with a KFC breading mix she got on Facebook. Clean up was a breeze, just washed it and let it dry. Didn’t notice any real residue on the counter top, cooked with the lid on of course. We will reuse oil based on product cooked and breading used but as mentioned above, new oil everytime would be reasonable. I know everybody is different but just use commen sense when cooking with very hot oil and safety should not be a problem. This unit is a household item and not built to military standards. It is light weight and easily moved and stored. Saved the packageing initially just in case something was bad but it’s been thrown away now. I think this unit will be extremely useful for a lot of people. Very, Very satisfied.Been using this unit for a few months now and still the great results. Just don’t over fill the unit. Maximum fill line has been perfect for us!!!”

Customer Review: “Best Birthday gift for my Husband! He loves his deep fryer and it’s very precise and quick with lots of room for all our food!”

Customer Review: “Never thought I would use a deep fryer, too much work. This one works great and is very easy to clean. I actually enjoy using it! The option of the large basket or the two small baskets is perfect for whatever you want to cook.”

Customer Review: “Have only used this fryer a few times but find it to be a purchase worth it’s value. I bought the 2 quart size, overall footprint is about the size of a toaster but It holds more than I thought! The onion rings in the photo were all cooked in one batch and are sitting on a 10-1/4 inch paper plate. Verified the temperature settings with a separate oil thermometer — oil temp was the temperature set on the controller. And the controller has a “stand by” setting you can use to keep the oil hot but not actively heating if you need time to prep another batch of food to fry. The removeable oil pan has a pour spout for easy draining. Cleaning was pretty easy — I started with Ajax dish soap and hot water, but components still felt a little greasy so I sprayed with Dawn Powerwash and that did the job. Used a water-dampened microfiber cloth on black controller box as recommended in owner’s manual and it did remove the oil splatters. As others have mentioned, cleaning the heating elements themselves is a little tricky as you have to be careful not to bend/damage anything and you can’t immerse because of the controller unit, but, again, some Dawn Powerwash spray and a dishcloth did the job. Be careful cleaning the outside unit housing — the bottom inside edges are sharp. Overall, I feel this fryer is worth the purchase price and do recommend it.”

Customer Review: “Assuming this doesn’t break, it’s my new favorite kitchen appliance!!!- smaller size = less oil needed, easier cleanup, etc. We used 48oz of canola and it worked great. Obviously, the basket is very space constrained, so don’t try to cook for a family – this is a 1-2 person device.- easy cleanup: comes apart and each part sponges down easily. pro-tip: be gentle with the fragile heating element & temp sensors. Obviously let the oil cool first, but then use a funnel to drain the oil. With 48oz of oil. there was no splatter.- fast recovery time: oil recovered temperature quickly. pro-tip: use room temp items, not cold ones.- easy to get right: for simple things like fried fish, it was easy to tell when the pieces were done.”

Customer Review: “Very large. Works well. Extremely satisfied. Cleans easily.”

Customer Review: “Great little fryer, I use this to fry chicken, I only make 4 pieces and put 2 in at a time. Obviously if you had a bigger family and needed to make multiple pieces this wouldn’t be convenient. Easy to use just plug it in, wait 15 min for oil to heat up. Chicken cooked perfectly each time (leg and wing took 12mins) . Some deep fryers you need so many quarts of oil and when you’re frying a small amount it just seems like such a waste so this was perfect for me.”

Customer Review: “I’ve had this fryer for over a year and I love it. I’ve made a lot of fresh cut French fries and fried chicken (hot wings) through the last 30 years and this is the best fryer I’ve ever had and I’ve had a lot of different ones. When this one goes out I’ll buy another one if they’re still available. There are 3 issues that I think are flaws, the first is that it only has 1 light and it lights up when it’s switched on and then goes out once it gets to temp. It should have 2 lights, red to indicate that its on and a green light to indicate when it’s up to the set temp. Someone can cut it off and then forget they cut it off and hit the switch again cutting it back on. I actually did this once and didn’t realize it until the next day and of course the oil was totally burnt. I unplug it now when I’m not using it. The switch is in an odd place on the side and should be on the top. They need to either have the switch on top so it’s easily visible or have the 2 lights or have both. The last issue is the filter, it doesn’t really have one which is great for cleaning purposes but all that oily steam comes out all over whatever is above it which for me is a cabinet. I was shocked at this when I first used it, I was kinda dumbfounded. Why would they not put a filter on it? I have a lot of replacement filters from other fryers I’ve had so what I do is lay a filters on top of the opening and lay a wet paper towel over top of that and it cuts down the oily steam tremendously. That catches a lot of what would be coating my cabinet. These are some pretty major issues to me but besides that it fries good and is a lot easier to clean and store oil than my past fryers. I read where people were saying it leaks oil when filtering so I place a metal tray under it to catch any spilled oil and I luckily haven’t had that issue unless it’s tilted and the oil container overflows. I have no issues with spillage otherwise. It’s a great fryer and I guess I could leave 4 stars because of the flaws I’ve mentioned but… It’s the best fryer I’ve ever had so I wouldn’t feel right about doing that. Maybe they will see this review and address these issues, that would be great.”

Customer Review: “I’m a Senior. I use to own a Snack Food Manufacturing Company. I made Potato Chips and Fried Pork Rinds just for 2 items. As a teenager (so many years ago) I worked for several major Fast Food restaurants who made fries and learned the best way to make them. Therefore with this experience I know exactly how to make good fried foods. Fries, Fried Chicken, Shrimp Fritters, Fried Shrimp, Fried Okra, Fried Zucchini, etc.This Fryer works great. What I mean is that it holds the proper temperature during frying. When any food is to be fried and goes in either frozen or at room temperature.. it will immediately drop the temperature of the oil. This fryer has a fast recovery. That means it’s thermostat is excellent and as it sees a drop in temperature it immediately turns on the element(s) to keep the temperature where it should be.I also like the method T-Fal has invented to clean the fryer. It’s easy to drain and strain the oil and clean the frying bowl. The fry basket is large and I can get two potatoes worth of fries in one basket. For these reasons I highly recommend this fryer. Below is some info for a novice in the proper way to fry fries and other items.Fries:» Use a high quality potato slicer which you can purchase here on Amazon. Otherwise cut your peeled potatoes 1/4″ thick. Wash them in cold water and agitate the slices until you see the water turn milky. This is taking the potato starch out of them.» Dry the fries on a baking sheet lined with paper towels. I actually have a small fan that I use just like we did in the fast food restaurants in the old days. This reduces FOAMING and even loss of oil. When wet products are placed into the hot oil you’ll see foaming as oil and water don’t mix. In fact, as the water turns to steam it drops the temperature of the oil which means a longer frying time and makes the fryer work harder to keep the temperature up to the correct frying temperature. Note also as the water turns to steam tiny (micro) drops of oil cling to it and you’ll have a 1% or 2% drop of oil each time. And where does that oil go? Into the atmosphere and it will cling to your filter or wall or anything else. Dry your fries as much as possible.» Fries should be fried twice. Bring your oil up to 350f for the 1st frying. Place a basket full of dried fries into the oil for 3 to 5 minutes. Your NOT going to cook them all the way through. This is a BLANCHING method. This will drive most of the moisture out of the fries and make them crispy for the 2nd frying.» After blanching for a few minutes bring the fries up out of the oil and let them cool down to room temperature. I spread mine on a bakers rack which sits on a big baking sheet (found here on Amazon).» Bring the oil up to 375f for the 2nd frying and fry them for 2 or 3 minutes until they turn golden brown. They will be nice and crispy.» There are 2 Secret Ingredients that makes my fries taste so good… Lawry’s Seasoned Salt! Yes, it’s much better than plain salt and can be found here on Amazon. The 2nd ingredient is TALLOW. Lard is rendered pig fat. Tallow is rendered Beef fat. It has no smell and is pure white. It almost lasts forever! You can purchase it here on Amazon in buckets. For the average fryer you’ll need 2.5 lbs to 3 lbs. It’s pricey but for a reason. It’s EXCELLENT and it’s healthy. And here’s a secret from the old days. That restaurant with the Golden Arches.. you know the ones.. Before the mid-80’s – they use to fry their fries in TALLOW and 7% Peanut Oil. I do too! You need the peanut oil to just cover the heating elements at the bottom of the pan. Why? Tallow is kind of like lard in that it is soft white but not an oil UNTIL it gets hot. So if it’s directly on the heating elements it will smoke! Don’t do it! Put in the Peanut Oil first then put in the Tallow until the oil rises up to the Max line inside the frying bowl. For several years I’ve been purchasing the Peanut Oil in 1 Gallon containers from Amazon. It’s an excellent product and arrives fast. This is what made our Fries so tasty back in the day. If you study Tallow many doctors will even tell you how healthy it is. There are video’s about it on the internet.How about frying Shrimp, Okra and Zucchini or Chicken? Here’s a great product also found here on Amazon. It’s called Louisiana Shrimp Fry. Actually the Louisiana Chicken Fry also seems to be the same ingredients.. just a change in the package labeling.» Take 5 tablespoons of the Louisiana Shrimp or Chicken Fry and mix with 1/2 cup of water. Place your Shrimp or Okra or Zucchini or piece of Chicken into this mixture.» Next place the rest of the dry ingredients (Shrimp or Chicken Fry) into a breading bowl or 1-gallon plastic bag. Remove your whatever you’re going to fry from the liquid mixture and place into the breading bowl or bag and shake vigorously to coat the item.» Bring the temperature of your oil up to 350f. Fry the shrimp for 2.5 minutes (not to exceed 3 minutes) and 3 minutes for Okra or Zucchini till golden brown. For chicken it will take longer depending on what part of the bird you’re cooking. Use an instant read thermometer.This will give you some of the best Southern style food you’ve ever tried.”