Frying whole chicken
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Frying whole chicken
Posted by Luvpookie on 10/6 at 2:36 am
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.


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Posted by OTIS2 on 10/6 at 6:49 am to Luvpookie
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.


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Posted by Btrtigerfan on 10/6 at 7:51 am to OTIS2
quote:

3 to 3.5 per pound would work.


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.



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Posted by Zilla on 10/6 at 12:21 pm to Btrtigerfan
well how long then ??


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Posted by Ole Geauxt on 10/6 at 12:30 pm to Zilla
quote:

well how long then ??



how big is your chicken x 3-3.5 ='s ?



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Posted by Degas on 10/6 at 12:32 pm to Luvpookie
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.



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Posted by TorNation on 10/6 at 12:33 pm to Zilla
quote:

well how long then ??

Really?



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Posted by nosaints on 10/6 at 11:08 pm to TorNation
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.


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Posted by unclebuck504 on 10/7 at 12:41 am to nosaints
quote:

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.


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.



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Posted by CITWTT on 10/7 at 7:35 am to Degas
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.


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Posted by Zilla on 10/7 at 9:31 am to TorNation
I misread, I thought he said "that is incorrect"


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Posted by Ole Geauxt on 10/7 at 9:44 am to unclebuck504
quote:

ctually 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.
interesting, makes sense

still woulda thought "thinner or smaller takes less time or at least the same"..
good info...



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Posted by Papa Tigah on 10/7 at 11:27 am to Luvpookie
inject with creole butter 3.5 minutes per pound.


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Posted by DownSouthTiger on 10/7 at 2:24 pm to Luvpookie
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.



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