How come deep fried food a whole chicken - made simple. If you"ve never ever tasted a deep fried chicken, you room in because that a real treat. Succulent and juicy, the results are spectacular.

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When I fry a entirety chicken, i inject a marinade and also let that marinate overnight.  and when it is done, I use a butter rub.   You might want to chef two birds because they don"t critical long.

The Night Before:

DEEP FRIED CHICKEN MARINADE2 cup Italian Dressing 1/2 tsp freshly ground black color pepper1 tsp homemade garlic powder1 tsp homemade onion powderWhisk the above ingredients together. I commonly taste it prior to I usage it come make sure it is seasoned perfectly.  ar this marinade under the chicken skin, in the cavity and also all end the whole bird. Inject the marinade right into the breast and also legs. Place the chicken(s) in a non SCENTED garbage bag and also marinate in the frozen fridge overnight. The next day remove from the bag and also you are ready to go.

Following are some of my secrets to a perfect bird.

Secret guideline #1

I commonly deep-fry a chicken between 3 and 5 pounds. The chicken must either be new or fully thawed prior to cooking. 

Secret pointer #2

To recognize the amount of oil you will certainly need, location the bird in the pot you intend to use for frying. To water in cold water until the turkey is spanned by a couple of inches. There should still be several inches between the surface of the water and also the peak of the pot. Measure up the water: this is how much oil you"ll need.For a classic Cajun chicken, usage peanut oil because that frying the bird.

Peanut oil is expensive, but it offers the best flavor and also has a high smoke point. 

Secret tip #3

To correctly season her chicken, place it in a pan and load her marinade into a hypodermic meat injector (available at kitchen supply stores, part supermarkets).Purchase the largest gauge needle they sell. Many of the readily accessible poultry  injectors will clog v a speck that pepper. If girlfriend can"t discover a huge enough one, just cut the tip off the one you have - make certain you reduced it at an angle.

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Inject the marinade in several areas on the chicken by closely lifting increase the skin, rather than poking the needle through it.Gently ease the membrane under the skin.

DEEP FRYING THE CHICKENPREHEAT the oil initially to 375 degrees. Completely pat the chicken completely dried with file towels. Make certain the feet at the neck is open so the oil can circulation freely with the bird.

The chicken must be placed in basket neck end first. Gradually lower basket into warm oil to fully cover the bird. Keep the temperature of the oil in ~ 350 degrees, and cook chicken because that 3 come 3- 1/2 minutes every pound.  the doesn"t take it long.

Carefully eliminate basket from oil, and drain. Insert a meat thermometer right into the thickest component of the thigh; the internal temperature need to be 180 degrees.

Finish draining chicken on the prepared platter, brush ~ above butter rub and also let sit for at least 20 minutes before carving. 

BUTTER obstacle (To put On Chicken After it Is Cooked)1 TBS homemade Cajun seasoning1/2 tsp homemade garlic powder1/4 tsp homemade cayenne pepper (you control the heat)1/2 rod butter, meltedWhen the chicken is excellent frying, eliminate the bird native the oil and let the oil drip turn off the bird.  Then automatically dust with the Cajun seasoning. Add the garlic and also cayenne flour to the melted butter and brush on the  chicken. Permit to sit for at the very least 20 minutes prior to carving.