HOW LONG DO I DEEP FRY A WHOLE CHICKEN RECIPES

Name: Deep-Fried Chickens
Yield: 8 Servings
Ingredients: 2 4 1/2- to 5-pound whole chickens (halved lengthwise and backbones removed if using pasta pot with insert); 4 teaspoons salt; 2 teaspoons garlic powder; 1 teaspoon cayenne pepper; 4 quarts to 4 gallons (about) peanut oil for frying (amount depends on fryer)

DEEP-FRIED CHICKENS RECIPE | BON APPÉTIT

Deep-Fried Chickens Recipe | Bon Appétit image

Deep-Fried Chickens Recipe

Provided by Gabe Soria

Yield 8 Servings

Number Of Ingredients 5

Ingredients

2 4 1/2- to 5-pound whole chickens (halved lengthwise and backbones removed if using pasta pot with insert)
4 teaspoons salt
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 quarts to 4 gallons (about) peanut oil for frying (amount depends on fryer)

Steps:

Place 2 whole chickens in insert of turkey deep fryer (or 2 chicken halves in basket insert of large deep pasta pot); place insert in deep fryer (or pot). Measure number of cups of cold water needed to cover chickens by 1 inch; number of cups of water is amount of oil needed for deep-frying. Remove chickens from water and pat very dry. Thoroughly dry deep fryer (or pot) and insert; reserve.
Mix salt, garlic powder, and cayenne pepper in small bowl. Sprinkle chickens all over with seasoning mix. Let stand at room temperature at least 1 hour and up to 2 hours.
Place required cups of peanut oil in deep fryer. (If using pasta pot, place oil in pot and attach deep-fry thermometer to side.) Heat oil over medium heat to 350°F. Pat chicken dry, if moist. Place 2 whole chickens in insert of deep fryer (or 2 chicken halves in basket insert of pot; reposition thermometer to side of basket insert).
Carefully lower chickens into oil. (If using pot, increase heat to high.) Fry chickens until cooked through and instant-read thermometer inserted into thickest part of thigh registers 165°F, about 25 minutes.
To avoid oil spills, very carefully and slowly lift chickens from oil. Using tongs, transfer chickens to rack set over baking sheet. (If using pasta pot, repeat with remaining chicken halves.)
Cut whole chickens into quarters (cut chicken halves into 2 pieces). Serve.

DEEP-FRIED CHICKENS RECIPE | BON APPÉTIT

Deep-Fried Chickens Recipe | Bon Appétit image

Deep-Fried Chickens Recipe

Provided by Gabe Soria

Yield 8 Servings

Number Of Ingredients 5

Ingredients

2 4 1/2- to 5-pound whole chickens (halved lengthwise and backbones removed if using pasta pot with insert)
4 teaspoons salt
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 quarts to 4 gallons (about) peanut oil for frying (amount depends on fryer)

Steps:

Place 2 whole chickens in insert of turkey deep fryer (or 2 chicken halves in basket insert of large deep pasta pot); place insert in deep fryer (or pot). Measure number of cups of cold water needed to cover chickens by 1 inch; number of cups of water is amount of oil needed for deep-frying. Remove chickens from water and pat very dry. Thoroughly dry deep fryer (or pot) and insert; reserve.
Mix salt, garlic powder, and cayenne pepper in small bowl. Sprinkle chickens all over with seasoning mix. Let stand at room temperature at least 1 hour and up to 2 hours.
Place required cups of peanut oil in deep fryer. (If using pasta pot, place oil in pot and attach deep-fry thermometer to side.) Heat oil over medium heat to 350°F. Pat chicken dry, if moist. Place 2 whole chickens in insert of deep fryer (or 2 chicken halves in basket insert of pot; reposition thermometer to side of basket insert).
Carefully lower chickens into oil. (If using pot, increase heat to high.) Fry chickens until cooked through and instant-read thermometer inserted into thickest part of thigh registers 165°F, about 25 minutes.
To avoid oil spills, very carefully and slowly lift chickens from oil. Using tongs, transfer chickens to rack set over baking sheet. (If using pasta pot, repeat with remaining chicken halves.)
Cut whole chickens into quarters (cut chicken halves into 2 pieces). Serve.

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