frying a chicken in a turkey fryer

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• A turkey fryer can be used to fry whole chickens and get deliciously juicy crispy skin. The high heat helps seal in moisture.

• Make sure the chicken is completely thawed and dry before frying, Wet chicken will cause hot oil to splatter dangerously,

• Peanut oil or vegetable oil work best for frying chicken in a turkey fryer. Do not use olive oil as it has a low smoke point.

• Use a thermometer to maintain the oil between 350-375°F. Going over 400°F can burn the coating and meat.

• Fry chicken for 12-15 minutes until the meat registers 165°F internally. Adjust time for larger chickens.

• Use tongs and thick oven mitts for safety when lowering chicken into the hot oil and removing after frying.

• Allow cooked chicken to rest 5 minutes before eating for juices to reabsorb.

• Take caution against oil spills and getting burned by the propane flame. Never leave a fryer unattended.

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