main-dishes
Deep Fried Whole Chicken
This Deep Fried Whole Chicken is a party-worthy showstopper and a fun cousin to the classic deep fried turkey. A whole bird is seasoned generously with Old Bay under the skin, in the cavity, and all over the outside, then lowered into a turkey-style deep fryer filled with hot oil. In about 20 minutes, you get incredibly moist, flavorful meat with a shatteringly crisp, golden-brown skin. It’s surprisingly simple to make, great for a get-together with friends, and serves 3–4 adults with big smiles and full plates.
Ingredients
Deep Fried Whole Chicken
- 1 whole chicken (about 3 1/2–5 lb)
- Old Bay seasoning, to taste
- Deep fryer oil (peanut, canola, or other high-heat oil), enough to fill a turkey fryer per manufacturer instructions
- 1 turkey-style deep fryer with thermometer (designed for frying a turkey)
Instructions
- Prepare the chicken: Rinse and pat dry **1 whole chicken (about 3 1/2–5 lb)**. Using a sharp knife, slit the skin between the thigh and breast on both sides so you can get seasoning under the skin.
- Season generously: Rub **Old Bay seasoning** under the loosened skin around the thighs and breasts, work some Old Bay into the thigh joints, rub Old Bay inside the cavity, and then rub more Old Bay all over the outside of the **whole chicken** until it is well coated.
- Heat the oil: Fill your **turkey-style deep fryer** with **deep fryer oil (peanut, canola, or other high-heat oil)** according to the manufacturer’s directions for frying a whole chicken. Preheat the oil to **350°F**, monitoring the temperature with the fryer’s **thermometer**.
- Lower the chicken into the fryer: When the **oil reaches 350°F**, carefully and slowly lower the **seasoned whole chicken** into the hot oil using the fryer’s basket or lifting hook to avoid splashing.
- Fry the chicken: Fry the **whole chicken** for about **4–5 minutes per pound**, keeping the oil temperature between **325°F and 350°F**. For an average 4 lb chicken, this will be around **20 minutes**. The chicken will start to float up slightly as it nears doneness and the skin will turn a deep golden brown.
- Check doneness: Carefully lift the **deep fried whole chicken** from the oil and check that the internal temperature in the thickest part of the thigh reaches at least **165°F**. If needed, return the chicken to the hot oil for a few more minutes, maintaining **325–350°F**.
- Rest and serve: Once done, remove the **deep fried chicken** and set it on a rack or tray to rest for about **10 minutes** so the juices redistribute. Cut the chicken into pieces or present it whole, then carve and serve.
Notes
- Always follow your turkey fryer manufacturer’s safety instructions when deep frying a whole chicken, and never overfill the fryer with oil.
- Make sure the chicken is very dry before it goes into the hot oil to help prevent dangerous splattering.
- Plan on **4–5 minutes per pound** as a guide, but always confirm doneness with a thermometer reading of **165°F** in the thickest part of the thigh.
- Peanut oil is a popular choice for deep frying because of its high smoke point and neutral flavor, but canola or other high-heat oils work as well.
- Serve alongside classic cookout sides like coleslaw, potato salad, cornbread, or grilled vegetables for a complete meal.