Deep Fried Chicken (whole)

There are few sights and sounds that get your mouth watering more than fried chicken, more specifically, deep fried chicken.  It really is a feast for the senses with its delicious flavor, alluring aroma, the crackling of the oil, and the beautiful golden color of the skin makes it a fan favorite, especially in the south.

Ingredients (serves 4)

5 lb whole chicken

5 quarts of vegetable oil or peanut oil

1/2 cup of Old Bay Seasoning

1 tablespoon of garlic powder

2 tablespoons of lemon pepper

In a deep fryer, fill the fryer with water and place the chicken in the fryer to determine water displacement.  Remove the chicken and replace the remaining water with oil.  This is a safety measure to ensure that the fryer is not overfilled with oil.  Heated oil over flowing the fryer can cause severe burns or can be a serious fire threat.  For this reason, it is also recommended that all fryers be placed outside for use.  Although I have to admit that I have an electric fryer that I use quite confidently on my counter top.

Heat the oil to 375 degrees.  While the oil is heating, mix the Old Bay, lemon pepper, and garlic powder into a small bowl.  Use the mixture as a dry rub and apply liberally to the chicken.  Be sure to add seasoning under the skin around the breasts and into the joints of the wings and legs.  Use remaining spices on the exterior of the bird.  Once the oil has reached 375 degrees, place the chicken into the fryer and fry 5-6 min per pound.  Once the proper time has elapsed, you can check the temperature with a meat thermometer.  The internal temperature of the chicken breast should be a minimum of 170 degrees.  Let the bird drain for a few minutes and its ready to serve.

– Randy

 

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