Yes—look for a **clip-on candy/deep-fry thermometer**. These are designed to stay attached to the pot while the probe sits in hot oil. For an inexpensive example, Taylor’s model 3505 has an adjustable pot clip and a 100–380°F range; its manufacturer currently lists it at US$7.99. [Taylor product page](https://www.taylorusa.com/products/candy-deep-fry-thermometer-5)

Clip it to the rim with the sensing portion immersed to the depth specified in its instructions. Keep the probe clear of the bottom, sides, and chicken, and keep the dial above the oil. Choose a stem long enough for your pot and oil depth.

A **digital leave-in probe with a pot clip** is another option. High and low temperature alarms make monitoring easier. Check that the manufacturer explicitly approves the probe for frying oil; the probe’s cable junction may need to stay above the oil even when the metal probe can tolerate the temperature. [ThermoWorks frying thermometer guidance](https://blog.thermoworks.com/best-thermometer-for-deep-frying/)

For consistent results:

1. **Standardize your batches.** Use the same pot, oil quantity, and roughly the same weight and size of chicken each time. Keep the chicken refrigerated until preparation.
2. **Preheat to your recipe’s starting temperature.** Adding chicken will lower the oil temperature. Some recipes deliberately specify a higher starting temperature than the temperature maintained during frying.
3. **Fry small batches.** If the temperature stays too low even with more burner heat, reduce the next batch’s size. More oil helps buffer the initial drop, but your burner still needs to supply enough heat.
4. **Adjust heat gradually and watch the trend.** The pot and burner respond with a delay. Ease back as the oil approaches the target, especially when removing a batch.
5. **Let the oil return to the starting temperature before adding the next batch.**

As one concrete example, ThermoWorks’ chicken recipe preheats to **350°F / 177°C**, maintains approximately **325°F / 163°C** during frying, and reheats to 350°F between batches. Follow the temperatures in your particular recipe. [Recipe and temperature guidance](https://www.thermoworks.com/blogs/thermoblog/how-to-make-fried-chicken-deep-frying-thermal-tips)

Check chicken separately with your meat thermometer: lift it out and measure the thickest part, avoiding bone. It should reach **165°F / 74°C**; crust color alone cannot establish doneness. Leave ample room in the pot for bubbling and oil displacement. [USDA frying guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/deep-fat-frying)

For automatic heat adjustment, a thermostatically controlled countertop deep fryer is the next step. It will still experience a temperature drop when food goes in, so batch size remains important.