Your outdoor propane deep-fryer isn't just for the turkey. Deep-frying is also an excellent way to prepare chicken; the process seals in juices while crisping the skin. You can use a deep-fryer if you have a level work area outdoors with enough space away from all combustibles. Use extreme caution when deep-frying; heated oil may splash and cause burns. If you carefully follow precautionary measures and instructions, the preparation and cooking process is relatively quick and easy.
Things You'll Need
- Whole fryer chicken, thawed
- Choice of seasonings
- Level area outside
- Outdoor gas cooker
- 24-qt. (or larger) Outdoor Gourmet aluminum pot and basket
- Outdoor chicken stand and lifter
- 20-lb. propane tank
- 3 gallons peanut oil (add enough to sufficiently cover the chicken)
- Frying thermometer
- Oven mitts
- Paper towels
Rinse, clean and dry the chicken.
Slit the skin between the thigh and the breast. Season the chicken by placing some seasonings under the skin and liberally season the outside.
Remove the frying rack pan or basket from the pot. Pour peanut oil in the pot. The oil should completely cover the chicken when immersed. Avoid overfilling, which may cause overflow.
Light the burner. Preheat the peanut oil to 350 degrees Fahrenheit. When the oil is hot enough, turn off the burner as a precautionary safety measure before placing the chicken in the oil. Lower the chicken into the pot with its basket or frying rack. Relight the burner. Wear oven mitts for protection. Use both hands and be careful not to splash the oil.
Fry about 3 1/2 minutes per pound of chicken while maintaining a temperature between 325 and 350 degrees Fahrenheit.
Check the tightness of the thigh joint with a pair of tongs after the calculated time has passed. Chicken is ready if it appears to be well-cooked.
Turn the burner off and carefully remove the chicken from the oil.
Place the fried chicken on a thick layer of paper towels. Allow it to cool for approximately 10 minutes before serving it.