Fried Whole Chicken

Fried Whole Chicken

This whole chicken is just not fried but first marinated, so that marinade is well absorbed in the chicken. By following Chef John’s easy steps, you can have a juicy and tender chicken, with an irresistible crispy skin. The dried roses gives it additional fragrance that smells so good on top of the crispy skin.

20 min
15 min
35 min

1 Whole Chicken
4 cup Vegetable oil for frying
Chicken Marinade
5 Dried Roses
2 tsp. Garlic Salt
1 tsp. Black Pepper
2 tsp. Onion Powder
2 tsp. Five Spice Powder
1 tsp. Paprika
0.5 tsp. Sugar
1 tbsp. Soy Sauce
1.5 tbsp. White Wine
2 Stalks Green Onion
ㅤ Dredging mixture
2 cup Flour
1 cup Potato Starch
1 cup Corn Starch
0.25 tsp. White Pepper
0.5 tsp. Salt
0.25 tsp. Black Pepper
ㅤ Crispy Batter
1 cup Flour
1 large Egg
1 cup Water

To Marinate Chicken】In the bowl, add dried roses, garlic salt, black pepper, onion powder, five spice powder, paprika, sugar, soy sauce, white wine, and green onion. Mix the ingredients, and then apply evenly on the chicken. Marinate the chicken for 2-4 hours in the refrigerator.


【Dredging mixture】In a large bowl, mix flour, potato starch, coin starch, white pepper, salt, and balck pepper.


【Crispy Batter】In a large bowl, add flour, an egg, then add water. Mix them well. Set aside.


After marinating, remove chicken from refrigerator. Add the marinated chicken to the batter and coat it evenly.


Coat the chicken in dredging mixture from step 2. (When applying the 【Dredging mixture】 and 【Crispy Batter】, make sure to apply evenly)


In a deep frying pan over low heat, fry the chicken at 120-150°C/250-300°F for 10-15 minutes until it turns golden and the chicken reaches an internal temperature of 75°C/165°F.


Tip 1: When frying the chicken, be patient. If you want to check if it is cooked well, you can poke the chicken with a fork. If there is no blood in the water upon penetration, then it is cooked.


Tip 2: When applying the ingredients mixture, make sure to distribute evenly inside and outside. Ideally, the chicken needs to be marinated for at least 2 hours.


Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. Enjoy!