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| Frying whole chicken Posted by Luvpookie Any suggestions on how to fry a whole chicken like we fry turkies ? I know you use peanut oil at 350 degrees. Do you inject and what is the time per pound? Thanks in advance. on 10/6 at 2:36 amReply • Back to Top |
| I haven't done it in a long time but I'd think, just like a turkey, 3 to 3.5 per pound would work. Reply • Back to Top |
quote: This is correct. I rinse them with cooking sherry, shake on some creole seasoning, put them in a paper bag with flour and coat them real well. Cook one at a time. Let them rest on a wire rack till they are only warm to the touch, then carve them up. I use kitchen shears. Reply • Back to Top |
| well how long then ?? Reply • Back to Top |
quote:how big is your chicken x 3-3.5 ='s ? Reply • Back to Top |
| It's best to put it in the fryer right out of the freezer so that the skin crisps up nicely. ...along with your house.  Reply • Back to Top |
quote: Really? Reply • Back to Top |
If I recall its not the same time as turkey per pound. I want to say more like 7-9 minutes a pound while turkey is 3-4 minutes. Average time for a 5lbs bird is 45 mins.  Reply • Back to Top |
quote: This .. ... when i used to fry turkeys commercially back in the day, somebody asked me to do a chicken (a capon, actually) ... i wasn't sure about the cooking time, and i couldn't get any solid advice from anyone around (AND this was back in the olden days before the interwebs) ... so i called the 1-800 number on the cajun injector jar, LOL This was back before they sold the company, so i actually wound up with someone on the phone from the restaurant. They explained to me that the cooking time per pound was actually longer because a chicken doesn't have as big of a cavity, so it doesn't cook from the inside and outside like a turkey does. Reply • Back to Top |
| I was going to say are you wishing ill will towards him. If you ever want to see a turkey explode get some dry ice to cool him off. Hot oil and chilled bird are phenomenal fire works, just make sure there is adequate space between it and you. Reply • Back to Top |
| I misread, I thought he said "that is incorrect" Reply • Back to Top |
quote:interesting, makes sense  still woulda thought "thinner or smaller takes less time or at least the same".. good info... Reply • Back to Top |
| inject with creole butter 3.5 minutes per pound. Reply • Back to Top |
| I fry them often and it's 7 minutes. If you do 3.5 minutes you will have raw thighs. Even better than chickens is some Cornish hens fried whole I can do 4 at a time. I even make different sauces for them. Reply • Back to Top • Refresh |
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