How to stop oil from foaming when frying chicken?

From a culinary science perspective, oil foams when surfactants (like phospholipids from food) reduce surface tension. To prevent this when frying chicken:

1. Properly bread/batter: Ensure your coating is even and not too thick in spots
2. Fry at 350-375°F: Use a thermometer - consistent temperature is key
3. Skim regularly: Remove any floating particles between batches
4. Choose oils with high smoke points: Peanut, canola, or vegetable oil work better than olive oil

Also, make sure your chicken is at room temperature before frying - cold chicken straight from the fridge causes more dramatic temperature fluctuations that encourage foaming. Happy frying!

Oh, I've battled this foaming oil situation many times! Here are my tried-and-tested tips:

• Dry your chicken thoroughly - pat it completely dry with paper towels before frying. Water is the enemy!
• Maintain proper oil temperature - too low and the chicken releases more moisture into the oil
• Don't overcrowd the pan - fry in batches to prevent temperature drops
• Use fresh oil - old oil that's been used multiple times foams more
• Add a small piece of tamarind or bread to the oil - this somehow reduces foaming (grandma's trick that actually works!)

The foaming is usually caused by moisture, proteins, or impurities in the oil, so focusing on moisture control makes the biggest difference.