Whole Fried Chicken Recipes

DEEP FRIED WHOLE CHICKEN RECIPE

Steps:

• Place the chicken in a deep pan (that you'll be using for frying), add water into the pan till the chicken is fully immersed. Take out the chicken then measure the water quantity. This is the quantity of oil you will need to deep fry the chicken.
• Pat the whole chicken dry with a paper towel.Make cuts on the chicken so as to properly marinate it with seasoning and spices.
• In a small bowl, mix the black pepper, paprika, garlic powder, onion powder, and salt. Add the mixed spices on and in all parts of the chicken ensuring every part is well seasoned. If you have the time, put the chicken in the fridge to marinate for 1 hour up to 24 hours.
• Pour the measured oil into the pan and heat it at 350F/175C. Put the chicken in a wire basket then gently place the basket into the pan.You can also put the chicken directly into the deep pan instead of placing it in a wire basket. But it's recommended to use the wire basket as it's easier to lift the chicken out of the oil after frying.
• Fry chicken for 20 to 30 minutes or till it's golden brown and cooked through.Check the internal temperature with a probe and ensure it's at least 165F at the thickest part.If you find any part of the chicken is not cooked through you can refry.
• Leave whole chicken to rest for 10 minutes before carving into it.

WHOLE FRIED CHICKEN

Steps:

• Prepare and wash your chicken. Lay it on a flat tray. Cut the breast part open. Crack some of the joints to flatten it.
• Pour the fish sauce, calamansi juice, salt, ground black pepper, paprika powder and garlic powder (Divide the seasonings for both sides). Rub and massage the chicken for a few minutes to coat it well. Marinate the chicken for at least 1 hour or put it in the fridge if overnight.
• After marinating, crack an egg and put the cornstarch over the chicken. Rub the chicken to coat it well.
• Prepare the 2 packs of the breading mix into a bowl. Add the all purpose flour and mix well. Transfer the breading mixture to a tray.Coat both sides of the chicken with the breading mixture. Shake of excess breading.
• Heat a lot of oil in a pan using medium heat. Deep fry the chicken for 20 to 25 minutes on both sides. Flip to cook the other side. Transfer the fried chicken to a strainer to drain excess oil. Let it rest for 15 minutes.
• Strain the residues from the pan.
• Before double frying, make some slits in the thigh and wing part to cook it through the bones. Double fry the chicken for 10 to 12 minutes using medium high heat.
• Transfer the whole fried chicken to a serving platter. Serve with your favorite french fries or with hot steaming rice. Enjoy!

WHOLE CHICKEN IN A PAN

Steps:

• Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
• With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
• In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
• Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
• Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

AIR FRYER WHOLE CHICKEN

Steps:

• Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.
• Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.
• Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.
• Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.
• Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.
• Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.
• Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.
• To serve, remove herb bundle and carve.