How Long Does It Take to Fry a Whole Chicken? The Complete Guide

Frying a whole chicken can seem daunting for many home cooks However, with the right technique, equipment and preparation, you can achieve the quintessential crispy, juicy deep-fried chicken that your family and friends will rave about In this complete guide, I’ll walk you through everything you need to know to fry a whole chicken perfectly every time.

Preparing the Chicken

• Choose a fresh, completely thawed chicken between 3-4 pounds. Larger chickens take much longer to cook.
• For ultimate moisture and flavor, brine the chicken for at least 4 hours, but preferably overnight. A simple brine of salt, sugar and water infused with herbs does the trick.
• Thoroughly pat the chicken dry before frying to help achieve crispy skin. Consider injecting it with a flavorful marinade too.
• Trussing or tying the legs can promote even cooking.

The Frying Process

Deep frying requires vigilance for both cooking quality and safety. Here are the key steps:

Equipment

• Use an electric deep fryer designed for outdoor use or a heavy stockpot on the stovetop.
• Have a deep fry thermometer, long handled tongs, heat resistant gloves and a fire extinguisher on hand.

Oil

• Peanut oil is ideal but vegetable, canola or corn oil also work. Use enough oil to submerge the chicken completely.
• Heat the oil to 350°F. Maintaining a consistent temperature is very important.

Cooking Time

• Slowly lower the chicken into the hot oil using tongs or a lifting device.
• Cook for approximately 3-4 minutes per pound, turning occasionally for even cooking.
• Use a meat thermometer to check the internal temperature, which should reach 165°F.
• The total frying time is typically 20-35 minutes for a whole chicken.

Finishing

• Carefully remove the chicken from the oil once fully cooked and let drain on a wire rack.
• Let it rest at least 10-15 minutes before serving for maximum juiciness.

Deep Frying Tips

• Use high smoke point peanut oil for best flavor and performance.
• Keep the oil temperature consistent at 350°F.
• Overcrowding the fryer leads to uneven cooking.
• Dry the chicken well so the skin gets crispy.
• Slowly lower the chicken into the hot oil to prevent splattering.
• Drain fried chicken on a wire rack, not paper towels.
• Allow the chicken to rest before carving for juicier meat.

FAQs

Can you fry a frozen chicken?

Absolutely not! Frying a frozen chicken is extremely dangerous and will lead to uneven cooking Always completely thaw chickens before frying

Is brining necessary?

While not strictly required, brining imparts significant moisture and flavor. Just a 4-8 hour soak makes a big difference.

What oil temperature is best?

Maintain the oil at a constant 350°F for optimal frying.

How do I know when the chicken is done?

Check the temperature inside the thigh where it is thickest. 165°F means it’s fully cooked and safe to eat.

Can you reuse frying oil?

Yes, a few times if strained properly after each use. Discard it if dark, cloudy or smelly.

What if the oil catches fire?

Do not put water on an oil fire. Instead, put out the fire with baking soda, a fire extinguisher, or a lid.

With the right prep, equipment and technique, perfectly fried chicken can be easily achieved right in your own kitchen. Just be sure to put safety first whenever deep frying. Now go enjoy that crispy, juicy, golden fried chicken! It’s a southern classic worth mastering.