This is the way to eat fried chicken . It was ever so moist and juicy and the best crispy skin without any breading on it I’ve ever eaten.
1 5-6 pound roasting chicken
1/2 cup Kosher salt
2 gallons peanut oil
Prep the bird
remove the neck from the cavity and trim any visible fat and pat it dry as possible. Liberally coat the cavity inside with Kosher salt. Set the chicken up on a “beer can chicken” stand and placed paper towel in the bottom of a pie pan to set the stand and bird on, and generously rub more Kosher salt all over the exterior of the bird. Place it in the refrigerator standing upright for about 10 hours. Change the paper towel at least once.
Cook the bird
Remove the bird from the refrigerator and allow to warm up a little . (I did this for about an hour on a very cool day.) Slowly fill the tank of the fryer with the oil to the MAX line (almost 2 gallons of peanut oil). The MAX line is in black and I had to use a flashlight to find it. (So did the utuber.) Close the lid and set the temperature to 400°. It bubbles and burps as it is warming up and takes about 30 minutes to reach the desired 400°.
Once the temperature light comes on slowly lower the empty basket into the oil to warm it . This prevents the bird from sticking. Then carefully place the bird in the hot basket breast-side up and with the hook provided gradually lower the bird into the oil to prevent a boil-over as the hot oil boils and roils as the bird is lowered into the deep fryer. Close the lid and SET A TIMER. The instructions in the manual indicated 15-17 minutes for a whole chicken. I set the timer for 17 minutes. Used an instant read thermometer and had to add another 5 minutes to the time so the thickest part of the thigh registered 165°.
Remove and Slice the Bird
The deep fryer basket has hooks on the side that allow you to raise the basket to check the temperature and to drip excess oil before removing the basket to a heat-proof surface. Allow it to drip about 5 minutes after it reaches the desired temperature. I used a rimmed baking sheet to place the basket with the bird on. Move this away from the hot cooking area, turn off the unit and unplug it. I used two large meat forks to remove the VERY HOT CHICKEN from the basket to the baking sheet and tented it with foil to allow it to rest.
Remove the legs, thighs and breasts to slice for serving. Store any leftovers in the refrigerator.