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fried whole chicken on a plate.

Deep Fried Whole Chicken Recipe

This deep fried whole chicken recipe is easy, quick, and straightforward. Succulent and crispy whole fried chicken is always a treat for everybody and can be served on occasions like Christmas, Easter, Sunday dinner, special celebrations, and any time of the year. Let me show you how to deep fry whole chicken at home.
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, British
Servings 6
Calories 275 kcal


  • Deep Fryer or Pot


  • 1 Whole Chicken
  • 1 tablespoon Paprika
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • ½ teaspoon Black pepper
  • Salt to taste
  • Vegetable oil for frying
  • ½ teaspoon chicken stock powder Optional


  • Place the chicken in a deep pan (that you'll be using for frying), add water into the pan till the chicken is fully immersed.
    Take out the chicken then measure the water quantity. This is the quantity of oil you will need to deep fry the chicken.
  • Pat the whole chicken dry with a paper towel.
    Make cuts on the chicken so as to properly marinate it with seasoning and spices.
  • In a small bowl, mix the black pepper, paprika, garlic powder, onion powder, and salt.
    Add the mixed spices on and in all parts of the chicken ensuring every part is well seasoned.
    If you have the time, put the chicken in the fridge to marinate for 1 hour up to 24 hours.
  • Pour the measured oil into the pan and heat it at 350F/175C. Put the chicken in a wire basket then gently place the basket into the pan.
    You can also put the chicken directly into the deep pan instead of placing it in a wire basket. But it’s recommended to use the wire basket as it's easier to lift the chicken out of the oil after frying.
  • Fry chicken for 20 to 30 minutes or till it's golden brown and cooked through.
    Check the internal temperature with a probe and ensure it's at least 165F at the thickest part.
    If you find any part of the chicken is not cooked through you can refry.
  • Leave whole chicken to rest for 10 minutes before carving into it.


  • If using frozen chicken, you can leave it in the fridge to thaw overnight.
  • Remember to remove all giblets inside the chicken before seasoning and frying.
  • Pat the whole chicken dry and season adequately.
  • You can use any other spice rub or seasoning mix of your choice.
  • To fry, use oil with a high smoking point.
  • Use enough oil to immerse the chicken so it deep fries and cook evenly.
  • Use a pan deep enough to fit in the chicken with some space at the top to prevent oil spillage.
  • A slotted basket makes it easier to lift the chicken out of the oil when it's cooked.
  • You can use the leftover oil used for frying to cook other foods for flavor.
  •  Place fried chicken on a paper towel-lined plate to absorb any excess oil after frying.


Calories: 275kcalCarbohydrates: 1gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 89mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 227IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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