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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by CARS, May 4, 2009.
Does anyone know how long to fry poultry per pound?
and I will take any recipes and ideas too!!!
Hi there Chris,
Do you mean deep fry in a big vat of oil or pan-fry?
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
So I am looking for minutes per pound deep fried.
And any other injection or stuffing ideas.
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!
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.
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
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.
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