**Yes—look for a “candy/deep-fry thermometer” with an adjustable pot clip.** These are designed to stay in hot oil, leaving your hands free. They’re inexpensive: for example, [Taylor’s clip-on model](https://www.taylorusa.com/products/candy-deep-fry-thermometer-5) currently lists for US$7.99.

Clip it to the rim with the sensing portion submerged to the manufacturer’s specified depth, clear of the bottom, sides, and chicken. Choose one rated to at least **400°F/200°C**, with a stem long enough for your pot.

A digital leave-in probe with a pot clip is another option, especially if you want temperature alarms. Check that it is suitable for frying: a heat-resistant metal probe does not necessarily mean its cable junction can be submerged. [ThermoWorks specifically cautions against immersing those junctions in frying oil](https://blog.thermoworks.com/best-thermometer-for-deep-frying/).

For consistent results, combine the thermometer with a repeatable routine:

- **Use the same pot, oil quantity, and batch size.** More oil buffers the initial temperature drop, but leave ample room for food displacement and bubbling.
- **Fry small batches of similarly sized pieces.** If the temperature drops substantially and struggles to recover, reduce the next batch.
- **Follow your recipe’s temperature during cooking.** Some chicken recipes preheat to **350°F/177°C**, then maintain approximately **325°F/163°C** after adding the chicken. [Here is one such method](https://blog.thermoworks.com/how-to-make-fried-chicken-deep-frying-thermal-tips/).
- **Adjust the burner in small steps.** Expect an initial drop; avoid immediately turning the burner to maximum, since it may overshoot as the oil recovers.
- **Let the oil return to the starting temperature before each batch.**

Your observation is correct: one fixed burner setting cannot maintain the same temperature under every load. More oil reduces fluctuations; adequate burner power and smaller batches improve recovery. You need a workable temperature range, not a perfectly constant reading.

Finally, use your meat thermometer to check the chicken separately: the thickest part, away from bone, should reach **165°F/74°C**. Batter colour alone cannot establish doneness. [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart)