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Super crispy whole fried chicken on a serving plate served with dipping sauce and rice.
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5 from 4 votes

Super Crispy Fried Whole Chicken Recipe

Enjoy crispy fried whole chicken using these sure-fire tips and frying techniques. Juicy, tender, and crunchy chicken every time!
Prep Time10 minutes
Cook Time30 minutes
Marinating Time1 hour
Total Time1 hour 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: International
Keyword: whole chicken
Servings: 4
Calories: 149kcal
Author: Bebs

Ingredients

  • 0.8 -1 kg whole chicken (spring chicken)
  • 2-3 cups of oil for frying depending on the size of the frying pan

MARINADE:

  • 4 tablespoons fish sauce or 1 tablespoon table salt
  • 1 tablespoon garlic powder
  • ½ teaspoon fine ground pepper

BATTER:

  • ½ cup flour
  • ½ cup cornstarch
  • ½ teaspoon salt adjust to taste
  • 1 teaspoon baking powder
  • ½-¾ cup ice cold water
  • 1 medium egg from the fridge
  • 1 teaspoon soy sauce- optional for color
Metric - US Customary

Instructions

  • Butterfly the chicken. Using poultry shears/ kitchen scissors, cut through the chicken breast, to open up the chicken. Turn it over, laying it open and flat on the counter, and then press to make it flat and even.
    0.8 -1 kg whole chicken (spring chicken)
  • Transfer it to a flat pan of shallow dish. Season the top part with half of the marinade then turn it over and use the remaining half for the other part. Let it marinate for at least an hour or overnight in the fridge.
    4 tablespoons fish sauce or 1 tablespoon table salt, 1 tablespoon garlic powder, ½ teaspoon fine ground pepper
  • Heat oil in a large skillet or wok over medium heat to 175ºC /350ºF.
    2-3 cups of oil for frying depending on the size of the frying pan
  • While oil is heating up, sift together the flour, cornstarch, and baking powder in a large shallow bowl. Add the salt and mix. Add the egg and cold water and whisk into a smooth batter. (Remember to keep the batter cold.) It should not be too thick but not too runny, it should fall off the whisk easily and create thin ribbons that dissolve or disappear in seconds. Add soy sauce, if using.
    ½ cup flour, ½ cup cornstarch, ½ teaspoon salt, 1 teaspoon baking powder, ½-¾ cup ice cold water, 1 medium egg, 1 teaspoon soy sauce- optional
  • Take the chicken by one leg and dunk it in the batter to coat one side then turn and coat the other side, making sure that the chicken is fully coated. Let the excess batter drip off the chicken.
  • Deep-fry it in the hot oil for 10 minutes. Turn it over and cook for another 10 minutes or until golden.
  • Turn the heat off and remove the chicken from the oil and transfer it to a dripping tray. If the oil has a lot of chunks/drippings from frying, you can scoop them ut or run the oil through a sieve.
  • Reheat the oil over medium heat. Using a knife make some cuts on the meaty parts (breast and legs) and poke some holes through the meat. Return the chicken to the hot oil for the 2nd frying. Fry for another 8-10 minutes, turning in between, or until it is nice brown and crispy.
  • Transfer to a dripping tray to remove excess oil. Serve with hot chili sauce or gravy.

Video

Nutrition

Calories: 149kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 401mg | Potassium: 167mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 61IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg