Frying A Whole Chicken In A Turkey Fryer: Is It Possible?

Deep-frying a whole chicken is a popular cooking method, especially in places like Korea and Asia, and it can be done safely and easily using a turkey fryer. The process involves injecting a marinade, drying the chicken, and frying it in oil at the right temperature and for the appropriate duration. The result is a juicy and tender chicken with a crunchy and flavorful skin. While it may be messy and require a lot of oil, it is a delicious alternative to traditional fried chicken.

Injecting marinade for flavour

Injecting a chicken with a marinade is a great way to add flavour and moisture to the meat. This technique is particularly beneficial for drier meats, and it can be used before roasting, smoking, or deep-frying.

When preparing an injection marinade, it is important to ensure that the mixture is smooth and free of any bits that could clog the meat injector. This means fully melting butter and finely grinding any spices or herbs. Fresh herbs or lemon seeds can clog the needle, so it is best to add herbs under the skin or use a poultry rub instead. If you want to add a spicy kick, use a liquid form of spice, such as Tabasco or Sriracha.

You can make a simple injection marinade with chicken broth, butter, lemon juice, garlic powder, black pepper, white pepper, and salt. Other flavour combinations to try include Latin-inspired (unsalted butter, Sazon Rub, and lime juice), Caribbean (unsalted butter, Jerk Rub, and white rum), Hawaiian (unsalted butter, Japanese 7 spice rub, and pineapple juice), and Cajun (butter, Voodoo Spice Rub, and beer or white wine).

When injecting the chicken, it is best to use a meat injector (a large syringe available at kitchen stores and some supermarkets). You may want to practice with water first, as it can be a bit unwieldy. Some people recommend placing the chicken in a brining bag while injecting, as the pressurized liquid can splatter out.

To inject the chicken, carefully lift the skin and gently loosen the membrane underneath. Slowly release the marinade into the breast meat, thigh, and leg regions. Inject about a dozen spots, adding about 2 teaspoons per site, or less if there is any backflow.

After injecting the marinade, massage around the injection sites to distribute the mixture throughout the chicken. Then, cover the chicken and let it rest in the fridge for several hours or overnight before cooking.

Oil type and temperature

When frying a whole chicken in a turkey fryer, it is important to use an oil type that has a high smoke point, which means it can be heated to high temperatures without breaking down. Peanut oil is a popular choice for this purpose and is recommended by many chefs. It has a high smoke point, a neutral flavour, and adds a crisp texture to the chicken. Other oils with high smoke points that can be used include refined avocado oil, safflower oil, refined soybean oil, sunflower oil, and some types of vegetable oil.

Before frying, the oil should be preheated to around 350 degrees Fahrenheit. It is important to maintain this temperature throughout the frying process, which may require turning the burner off and on as needed. The chicken should be fried for approximately 3 to 4 minutes per pound, with a minimum internal temperature of 165 degrees Fahrenheit to ensure it is fully cooked. For a 5-pound chicken, this would take around 15 to 20 minutes.

It is crucial to exercise caution when working with hot oil to avoid burns and splattering. This includes wearing oven mitts, being careful not to splash the oil, and ensuring the work area is level and away from any combustibles.

Cooking time

The cooking time for a whole chicken in a turkey fryer will depend on the weight of the chicken and the temperature of the oil. A general rule of thumb is to fry the chicken for 3 to 4 minutes per pound of chicken. For example, if you have a 5-pound chicken, you would fry it for approximately 15 to 20 minutes.

It is important to maintain a consistent oil temperature of around 350°F (177°C) during the cooking process. This will help ensure even cooking and prevent the outside of the chicken from overcooking while the inside remains undercooked.

One source recommends preheating the oil to 375°F (191°C) and then lowering the temperature to 350°F (177°C) when the chicken is added. This initial higher temperature can help compensate for the drop in oil temperature that occurs when the chicken is placed in the fryer.

It is also important to note that the chicken should be fully thawed before frying. This will help ensure even cooking and accurate timing.

To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C) to 180°F (82°C) to ensure that the chicken is fully cooked.

Letting the chicken rest for at least 10 to 20 minutes after frying will allow the juices to redistribute and result in a more flavorful and juicy bird.

Some people also suggest cooking the chicken for a shorter amount of time per pound, such as 2 to 3 minutes, especially if the oil temperature is maintained at 350°F (177°C) throughout the cooking process. This can help prevent overcooking and ensure a juicy, tender chicken.

It is always better to err on the side of caution and cook the chicken slightly longer, rather than risk undercooking it. You can also cut into the chicken to check if the juices are running clear, which is another indication that the chicken is done.

Practising with a whole chicken before attempting to fry a turkey can be a good idea, as it allows you to get familiar with the process and timing.

Safety precautions

Frying a whole chicken in a turkey fryer can be a delicious way to prepare a meal, but it's important to follow some critical safety precautions to ensure the process is safe and accident-free. Here are some detailed instructions to help keep you secure:

Prepare the Chicken Properly

Before frying, it's essential to prepare the chicken correctly. Firstly, ensure the chicken is either fresh or completely thawed. Do not attempt to fry a frozen chicken, as ice or water mixing with hot oil can cause dangerous flare-ups. Pat the chicken dry thoroughly with paper towels. Moisture on the chicken can cause oil to splatter, so ensure there is no water left on the chicken before placing it in the oil. You can season the chicken with salt and pepper or use a marinade, but make sure to follow the manufacturer's instructions for any injectable marinades.

Choose the Right Oil

The type of oil you use is crucial for both flavour and safety. It's recommended to use a standard vegetable oil or a neutral high-heat oil like canola or peanut oil. These oils are affordable and standard for deep frying. Peanut oil, in particular, offers an excellent flavour and has a high smoke point.

Preheat the Oil Carefully

Preheat the oil in the turkey fryer to 350°F (Fahrenheit). This temperature should be maintained both before and while the chicken is cooking. Use a thermometer specifically designed for deep frying to monitor the temperature. Do not overfill the fryer with oil; follow the manufacturer's instructions for the correct amount.

Safe Frying Practices

Always place the fryer on a level surface and avoid moving it once it's in use. Never leave the fryer unattended. Keep the fryer outdoors, away from structures, off wooden decks, and away from trees. Never use the fryer in a garage or in rainy or snowy weather. Ensure there are two feet between the burner and the tank.

Protect Yourself

When frying, wear protective cooking gear, including goggles to shield your eyes and oven mitts to protect your hands and arms. Keep protective equipment, such as an "ABC" or grease-rated fire extinguisher, within reach. Keep children and pets away from the fryer at all times.

Dispose of Oil Safely

Once you've finished frying, turn off the burner and carefully remove the pot. Place the pot on a level surface, cover it, and let the oil cool overnight before disposing of it.

Serving suggestions

There are several ways to serve a whole chicken fried in a turkey fryer. You can serve it as an appetiser, with people picking pieces off as it's brought to the table.

If you're looking for sides, fried chicken goes well with coleslaw, cornbread, or a light green salad. You could also stick to the traditional turkey sides, such as mashed potatoes, green beans, or corn on the cob.

For a real treat, you could use a Cajun method. Inject a marinade and let it sit overnight. When the chicken is done, use a butter rub. You could also cook two birds, as they won't last long!

2 cups Italian Dressing

1/2 tsp freshly ground black pepper

1 tsp homemade garlic powder

1 tsp homemade onion powder

Whisk the ingredients together and taste to make sure it is seasoned to your preference. Place the marinade under the chicken skin, in the cavity, and all over the bird. Inject the marinade into the breast and legs. Put the chicken in a non-scented garbage bag and leave it in the refrigerator overnight.

The next day, remove the chicken from the bag. Before frying, pat the chicken completely dry with paper towels. Make sure the hole at the neck is open so the oil can flow freely through the bird.

After frying, dust the chicken with Cajun seasoning. Add garlic powder and cayenne pepper to taste to melted butter and brush it onto the chicken. Allow the chicken to sit for at least 20 minutes before carving.

Frequently asked questions