Deep Fried Whole Chicken Recipes

KOREAN STYLE FRIED CHICKEN

Steps:

• Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
• Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.
• In a large bowl whisk together the frying powder mix and water until there are no lumps.
• In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.
• Dip the seasoned bird into the batter, allowing the excess to drip off.
• With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.
• Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.
• Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).
• Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.
• Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.

KOREAN MARKET-STYLE FRIED CHICKEN (SIJANG-TONGDAK: 시장통닭)

Steps:

• With a sharp kitchen knife or scissors, snip the flesh between the thigh and the body and around the wing of each chicken half. Evenly season with ¾ teaspoon kosher salt and ½ teaspoon pepper. Refrigerate 1 to 2 hours or overnight. But if you are busy you can go next step right away. Evenly coat with ¼ cup flour. Combine the batter ingredients in a large bowl. Whisk or mix well with a spoon until there are no lumps. Add all the dipping ingredients in a small, shallow bowl. Set aside.
• Heat 2 inches of cooking oil in a fry pan or pot until it reaches 350ºF (I used my 5 quart cast iron pot). Add the onion chunks and fry until brown. Remove the onion with tongs or skimmer. Whisk the batter again so it's well-mixed and then and dip one chicken half so it's evenly coated. Lift the chicken and let the batter drip off, then put it into the hot oil. Let cook for 2 minutes and then turn it over with tongs. Fry for another 10 minutes, turning over occasionally. Take it out and put it on a wire mesh strainer over a stainless steel bowl. Repeat with the other chicken half.
• Heat up the oil again to 350ºF (about 30 seconds to 1 minute) and add a chicken half. When the oil starts bubbling vigorously, grab the chicken with your tongs in one hand, and with your kitchen scissors in the other hand cut some slashes into the thick thigh and breast. This will help the chicken cook thoroughly, make it more crispy and crunchy, and make it look more appetizing. Fry the chicken 10 to 11 more minutes, turning over occasionally. Take it out and put it in a mesh strainer lined with paper towels, and fry the other chicken half.
• Serve right away with chicken-mu and the dip. To use the dip you touch an edge of the chicken in the salt and then bite into it. Eat a piece of chicken-mu in between bites of chicken. Serve with beer or Coke, if you like them

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE

Steps:

• Pre heat oil in deep fryer to 350°F.
• Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
• Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
• Roll them in the spicy flour mixture.
• Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
• Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
• Drain on racks for 5 minutes.

TASTY AND CRISPY FRIED WHOLE CHICKEN

Steps:

• Trim any excess skin and fat from the chicken pieces.
• Combine the water, salt and Accent flavour enhancer for the marination in a large bowl.
• Add chicken.
• Keep aside for 20 minutes in the bowl.
• Be sure to turn the chicken frequently when it marinates.
• Combine the beaten egg and milk in a medium bowl.
• In another medium bowl, combine the flour, salt, pepper and Accent flavour enhancer.
• Once marinated, transfer the chicken onto a paper towel so that any excess liquid is drained off.
• Coat the chicken with the dry flour mixture, then the egg and milk mixture and then again the flour mixture.
• Carefully, lower the chicken into hot oil.
• Fry for 15-20 minutes till it turns golden brown.
• Make sure to turn the chicken on all sides to ensure that it cooks evenly.
• Remove from heat and place the chicken on a paper towel to drain for about 5 minutes before eating!