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Help with deep fried chicken/poultry

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by CARS, May 4, 2009.

  1. CARS

    CARS Songster

    Does anyone know how long to fry poultry per pound?

    and I will take any recipes and ideas too!!!

  2. Renee

    Renee Songster

    May 7, 2008
    Hi there Chris,
    Do you mean deep fry in a big vat of oil or pan-fry?
  3. CARS

    CARS Songster

    I have a turkey fryer. I think I can go up to a 13 pound bird.

    I thought there would be dozens of people responding with secrets by now. Now that I look at my post, I could have been more specific [​IMG]

    So I am looking for minutes per pound deep fried.

    And any other injection or stuffing ideas.
  4. Renee

    Renee Songster

    May 7, 2008
    Hi Christopher,

    To deep fry a whole chicken you should bring the oil up to 350 degrees and cook it for 4-5 minutes per pound at 350-325.

    Some people suggest slitting the skin between the breast and the thigh before frying.

    I have also heard of people injecting marinades under the skin before frying, but I would be afraid of too much splatter.

    Sorry, I don't have any recipes, I have never tried it. The oil costs too much!
  5. Kim_NC

    Kim_NC Songster

    Jan 27, 2009
    Mt Airy, NC
    I agree, I wouldn't inject anything. It would cause a lot of splatter.

    You could brine the bird though. Be sure to drain well and pat dry before submerging into the hot oil - again, to reduce splatter. Here's our favorite brine for all poultry - just adjust quantity for the size of your bird....

    Poultry Brine Recipe:

    3/4 cup coarse kosher salt (or 1/2 c table salt without iodine)
    3/4 cup sugar
    1 cup boiling water
    1 gallon cold water
    1 tablespoon pepper
    Sprigs of thyme, rosemary and/or sage - optional (use your favorite

    A heavy-duty plastic tub, stainless-steel bowl, or resealable
    plastic bag can work as a brining container, as long as the poultry
    is fully submerged. Weight with a plate, if necessary, to keep the
    meat fully covered by the brine.

    To determine how much brine you'll need, place the meat to be brined
    in your chosen container. Add water to cover. Remove the meat and
    measure the water. Adjust the recipe above to make enough brine to
    cover the meat.

    Dissolve salt and sugar in the boiling water. Add it to the cold
    water; add pepper and herbs, stir to combine. Chill brine
    completely in the refrigerator before adding poultry. Place your
    poultry in the water and place in the refrigerator for the time

    Rinse poultry twice after removing it from the brine solution;
    discard brine. If you are not ready to cook at the end of the
    brining time, remove and rinse the meat. Refrigerate or freeze until
    ready to use.

    Brining times:

    Whole Chicken (4 lbs) 4 to 12 hours
    Chicken Pieces 1 to 1 1/2 hours
    Whole Turkey 1 to 2 days
    Turkey Breast 5 to 8 hours
    Cornish Game Hens 1 to 2 hours
  6. bigkford

    bigkford Songster

    Apr 20, 2009
    I have been injecting my chickens and turkeys for deep frying. You inject the meat not just under the skin. I have never had any more splatter then normal with the fryer. You can buy the marinades premixed or I make my own at home. Anything from your basic chicken seasongs to cajun, mild, bbq, teriyaki, all kinds of flavors.
  7. cw

    cw Songster

    Jan 11, 2009
    green co.
    you fryin the whole bird or parts?
    if frying parts we fry em till they float in the oil,
    nothing fancy, just rolled in corn meal and flour, season to your liken;)
    and dont ask, because everyone will tell you they have the best chicken:th

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