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Started By
Message
Frying whole chicken
Posted on 10/6/12 at 2:36 am
Posted on 10/6/12 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.
4
Posted on 10/6/12 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.
Posted on 10/6/12 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.
Posted on 10/6/12 at 12:21 pm to Btrtigerfan
well how long then ??
Posted on 10/6/12 at 12:30 pm to Zilla
quote:how big is your chicken x 3-3.5 ='s ?
well how long then ??
Posted on 10/6/12 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.
...along with your house.
Posted on 10/6/12 at 12:33 pm to Zilla
quote:
well how long then ??
Really?
Posted on 10/6/12 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. 
Posted on 10/7/12 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.
Posted on 10/7/12 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.
Posted on 10/7/12 at 9:31 am to TorNation
I misread, I thought he said "that is incorrect"
Posted on 10/7/12 at 9:44 am to unclebuck504
quote:interesting, makes sense
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.
still woulda thought "thinner or smaller takes less time or at least the same"..
good info...
Posted on 10/7/12 at 11:27 am to Luvpookie
inject with creole butter 3.5 minutes per pound.
Posted on 10/7/12 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.
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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