Frying A Whole Chicken In A Turkey Fryer: Quick Tips

Deep-frying a whole chicken in a turkey fryer yields a juicy and tender bird with a crunchy, flavorful skin. The cooking time depends on the weight of the chicken, but it typically takes between 3 and 8 minutes per pound to fry a whole chicken in a turkey fryer. It is important to follow safety precautions when deep-frying, as it can be dangerous if not done properly. The oil should be heated to around 350°F (177°C) before carefully lowering the chicken into the fryer. The chicken is cooked when it reaches an internal temperature of 165-180°F (74-82°C) in the thickest part of the meat.

Characteristics of frying a whole chicken in a turkey fryer

Oil temperature: 300–375°F

When frying a whole chicken in a turkey fryer, the oil temperature should be between 300°F and 375°F.

Before frying, it is important to prepare the chicken. One source recommends injecting a marinade under the chicken skin, in the cavity, and all over the bird. The marinade should then be left overnight. The next day, the chicken should be patted dry with paper towels.

The amount of oil needed can be determined by placing the chicken in the pot intended for frying and pouring in cold water until the chicken is covered by a couple of inches. The number of inches of water is the amount of oil required. Peanut oil is recommended for frying the chicken, although canola or vegetable oil can also be used.

Once the chicken is prepared and the oil is heated to the correct temperature, it can be carefully lowered into the hot oil. The temperature of the oil should be maintained at between 300°F and 350°F. The chicken should be cooked for 2 to 3 minutes per pound.

After frying, the chicken should be removed from the oil and drained. An instant-read or meat thermometer should be inserted into the thickest part of the thigh to check that the internal temperature is 165°F to 180°F. The chicken should then be left to rest for at least 10 minutes before serving.

Cooking time: 3–8 minutes per pound

When frying a whole chicken in a turkey fryer, the cooking time will depend on the weight of the chicken. A chicken weighing between 3 and 5 pounds will take between 3 and 8 minutes per pound to cook fully.

Before frying, it is important to prepare the chicken properly. This includes injecting a marinade of your choice and letting it marinate for a suitable amount of time, such as overnight. You can also rub the chicken with ground black pepper and salt, or other spices, to enhance the flavour.

When you are ready to fry the chicken, preheat the oil in the turkey fryer to 350°F. Ensure that the chicken is dry before carefully placing it into the fryer. For a chicken weighing between 3 and 5 pounds, cook it for 3 to 8 minutes per pound. This means that the total cooking time will vary depending on the weight of the chicken. For example, a 3-pound chicken will take between 9 and 24 minutes to cook, while a 5-pound chicken will take between 15 and 40 minutes.

It is important to monitor the temperature of the oil during the cooking process to ensure that it remains at the desired level. Once the chicken is cooked to your preference, remove it from the fryer and allow it to cool before serving.

Chicken preparation: Marinade, spices, and drying

A good marinade is essential for a juicy, flavourful fried chicken. A buttermilk marinade is a popular choice, as the acids and enzymes in the milk help to tenderise the meat. You can also add other ingredients to the buttermilk, such as mustard, salt, pepper, and cayenne for a spicier marinade. For best results, leave the chicken to marinate in the refrigerator for at least two hours, but preferably overnight.

If you don't have buttermilk, you can use regular milk acidified with lemon juice. The lemon juice will add a nice flavour and help to tenderise the meat. You can also add an egg to this mixture to create a thicker coating, which will make the flour adhere better and result in crispier, crunchier fried chicken.

For the spices, you can use a simple mixture of dried thyme, paprika, salt, garlic powder, and black pepper. However, feel free to experiment with different spices to make the dish your own. For a spicier chicken, add cayenne pepper to the flour mixture, or make a spicy oil with cayenne and chilli powder to pour over the chicken before serving.

Before dredging the chicken in the flour mixture, it's important to remove any extra moisture by patting the chicken dry with a paper towel. This will help the flour adhere to the chicken skin and prevent the batter from falling off after frying.

After coating the chicken in the flour mixture, you can also try refrigerating the dredged chicken before frying to help the batter stick.

Frying setup: Safety and equipment

Frying a whole chicken in a turkey fryer is a potentially dangerous undertaking, but there are precautions you can take to minimize the risk. Here is a guide to help you set up your equipment safely.

Safety Precautions:

• Keep children and pets away from the fryer at all times.
• Do not use an outdoor fryer indoors or an indoor fryer outdoors.
• Plan to be outside in the cold for a couple of hours, and do not leave the fryer unattended.
• Do not drink alcohol while frying.
• Make sure your fryer is on a level surface, and do not move it once it is in use.
• Keep the fryer a safe distance from any structures, wooden decks, or trees.
• Do not use the fryer in a garage or enclosed space.
• Be cautious of the weather—avoid operating the fryer in the rain or snow.
• Ensure there is a safe distance of at least 2 feet between the burner and the tank.
• Never attempt to fry a frozen chicken. Make sure your chicken is completely thawed and dry before frying.
• Do not overfill the fryer with oil. Follow the manufacturer's instructions for the correct amount of oil to use.
• Always turn off the burner before lowering the chicken into the oil, then relight it once the chicken is in the pot.
• Wear protective clothing, such as heavy oven mitts and closed-toe shoes. Avoid exposing any skin.
• Keep a grease-rated fire extinguisher nearby.
• Never use water on a grease fire.

Equipment:

• Turkey fryer (outdoor or indoor)
• Propane tank (for outdoor fryers)
• Peanut or canola oil
• Deep frying thermometer
• Meat thermometer
• Paper towels
• Heavy oven mitts
• Closed-toe shoes
• Grease-rated fire extinguisher

Chicken size: 3–5 pounds

Frying a Whole Chicken in a Turkey Fryer

If you're looking to fry a whole chicken that weighs between 3 and 5 pounds, a turkey fryer can get the job done. Here's a step-by-step guide to help you achieve a delicious, crispy fried chicken:

Preparation:

Before you start, ensure your turkey fryer is set up in an outdoor, well-ventilated area, as frying a whole chicken can be a messy process. You'll also need a few essential tools, including a meat thermometer, kitchen gloves, and a timer.

Frying Process:

Start by heating the oil in your turkey fryer to 350°F (180°C). This temperature is crucial, as frying at the right heat ensures your chicken cooks evenly and safely. Use a candy or deep-frying thermometer to monitor the oil temperature regularly.

Once the oil reaches the desired temperature, it's time to carefully lower your chicken into the fryer. Wear oven mitts or heat-resistant gloves to protect yourself from hot oil splatters.

For a 3- to 5-pound chicken, the general rule of thumb is to fry it for 18 to 20 minutes per pound. So, for a 3-pound chicken, you would fry it for approximately 54 to 60 minutes. Similarly, for a 5-pound chicken, frying time would range from 90 to 100 minutes. Adjust the heat as needed to maintain a consistent oil temperature throughout the frying process.

Checking for Doneness:

Ensuring that your chicken is fully cooked is crucial for food safety. The most accurate way to check for doneness is by using a meat thermometer. Insert it into the thickest part of the thigh, being careful not to touch the bone. The internal temperature of the chicken should reach 165°F (74°C). If your chicken hasn't reached this temperature, continue frying in small increments of 5 minutes until it reaches the safe internal temperature.

Draining and Resting:

Once your chicken is cooked through, carefully remove it from the hot oil using metal tongs or a specialized metal hook. Have a plate or tray lined with paper towels ready to drain any excess oil from the chicken. Allow the chicken to rest for a minimum of 10 minutes before carving. This resting period lets the juices redistribute, ensuring the meat is juicy and tender.

Carving:

After the resting period, you can begin carving your fried chicken. Use a sharp knife to separate the legs, thighs, wings, and breasts, or follow your preferred carving technique. Serve the fried chicken while it's still warm and enjoy the fruits of your labor!

Frying a whole chicken in a turkey fryer can be a fun and rewarding cooking experience, resulting in delicious, crispy fried chicken. Remember always to prioritize safety, monitor your oil temperature, and ensure your chicken is cooked thoroughly for the best results.

Frequently asked questions