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Deep frying a whole chicken?

post #1 of 12
Thread Starter 
I have been wondering if it would be good? or if anyone has tried it? seems like it would be good.
post #2 of 12
Ive done them before. there just as good in my book well almost, but most people dont do them dbecause of the oil costs I think..Not sure on times though
post #3 of 12

i have !

the bad thing is the cost of the oil "peanut" which i think does the best .i have tried Canola and vegtable but the peanut is a whole lot better ........because of the cost of the oil i try to do 3 to 4 of the birds "dont like to waste the oil" and of course one at a time, but i also inject the whole chicken just like i do a turkey but if you are going to do that it has to be the same for all of them "flavor wont mix well with each other" , the only thing i have done different is the last bird i do as the" hot" bird and flavor it with cyanne pepper PDT_Armataz_01_34.gif
post #4 of 12
Absolutley. I've also done a 5 pound bag of chicken wings. Actually did 10 pounds but 5 at time. Pulled them from the oil and into a bowl with seasoning and shake em up. Delicious.
post #5 of 12
I also throw in some wings at the end most of the time....Man take those bad boys out, throw in some butter, hot sauce, and a touch of honey...A six pack and its love....I here Issac Hayes playing again
post #6 of 12
Woooha! I was ready for bed.... gonna throw some pants on and head to the Kroger for turkeys and wings to fry!
post #7 of 12
Ohh yeah...You go boy!!!! WIngs and Turkey it is.....Now Im down and out because Im having rice and green stuff for lunch and not sure what the green stuff is
post #8 of 12
Thread Starter 
i was thinking of using vegetable oil instead of peanut, wondered if it would work as well as peanut oil but now i hear it doesn't. mmm chicken wings just fried some up sunday
post #9 of 12
Veg oil does not work well hence the price issue because you ahve to buy so much oil to do this...Peanut
post #10 of 12
If you reuse the oil the cost goes down quite a bit. I know some folks aren't gonna like this but we have used oil that has been strained and kept cool two years old. ( I'm not tellin anybody they ought to do this or advocating it, I'm just sayin I have done it without incident. ) You can tell when it turns bad. There is no doubt. It turns rancid. It's good to go until it does.
post #11 of 12
My mom always had a grease can on the stove that she put all the let over stuff in. Didnt matter what she fried the left over grease when in this thing and I dont ever recallig her washing or changing it....Now I will say that I do not practice this, but I still eat at her house and have never been sick that I can actually blame on it....But once again I ahd a many a stomach aches as a kid....I can see that sitting on our old yellow stove right now....
post #12 of 12
Peanut oil is king for flavor and price the veg oil works great to and I never hesitate to use it.
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