**The Art of Deep-Frying a Whole Chicken: A Game-Changing Technique**

As we embark on this culinary journey, I must emphasize that deep-frying a whole chicken is an extremely hazardous endeavor that should not be attempted at home. The risks are real, and the consequences can be disastrous. However, for those who are willing to take on the challenge, we will explore a carefully crafted technique to achieve a crispy, golden-brown exterior while maintaining a juicy, tender interior.

To begin, we'll need a large stock pot filled with neutral frying oil, such as vegetable oil or peanut oil, to a temperature of around 300 degrees Fahrenheit. This is where most people would typically stop, but not us. We're going to push the boundaries and take it to new heights – or rather, depths. With our oil at the perfect temperature, we'll carefully place our chicken straight into the pot, making sure to shake off any excess flour first.

As the chicken cooks, we'll need to monitor the oil temperature and make adjustments as necessary to maintain that sweet spot of 300 degrees. We'll also need to rotate the chicken every few minutes to ensure even cooking and prevent the bottom from burning. This is where patience comes in – a crucial component of deep-frying a whole chicken.

Once our chicken has cooked for about 15 minutes, or until it reaches a nice golden brown color, we'll remove it from the pot and let it rest on a rack over a tray for 10 minutes. During this time, we'll crank up the oil temperature to 375 degrees, preparing ourselves for the final act – the double fry.

The double fry technique is where the magic happens. By flash frying the outside of the chicken, we'll create a crispy exterior that's both crunchy and flavorful, while maintaining a juicy interior. This process involves frying the chicken at an incredibly high temperature for a short period, typically around 3-4 minutes, to achieve that perfect balance.

After our double fry is complete, we'll remove the chicken from the oil and let it cool slightly before tossing it in some rock salt to absorb excess moisture. And now, it's time to add the pièce de résistance – a hot honey glaze made with Goron spice or chili flakes, spicy pepper powder, and courser bee honey.

To make this honey glaze, we'll combine our ingredients in a saucepan over low heat, stirring until the mixture is bubbly and slightly thickened. As the glaze cooks, it will take on a deep, rich flavor that perfectly complements the crispy exterior of our fried chicken.

Finally, it's time to plate up our masterpiece. We'll place our honey-glazed fried chicken onto a wooden board lined with leaves of lettuce and drizzle generously with our hot and spicy honey. The result is nothing short of breathtaking – a symphony of flavors and textures that will leave even the most discerning palates singing.

As we take our first bites, it's clear that this technique has been worth the risk. The brine has soaked through the chicken beautifully, infusing each bite with a rosemary, garlicky, salted, and sugared flavor profile. And that crackly honey – oh, the crackly honey! It adds a depth of flavor and texture that's simply sublime.

And as we devour our creation, surrounded by friends and family who have bravely joined us on this culinary adventure, it becomes clear that deep-frying a whole chicken is not just a technique, but an experience. One that requires patience, skill, and a willingness to take risks. But for those willing to push the boundaries, the rewards are well worth it.

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**Conclusion**

Deep-frying a whole chicken is an art form that requires precision, patience, and a willingness to take risks. But for those willing to push the boundaries, the rewards are well worth it. With our carefully crafted technique and Squarespace's support, we've achieved something truly special – a honey-glazed fried chicken that's both crispy on the outside and juicy on the inside. Whether you're a seasoned chef or just starting your culinary journey, I hope this article has inspired you to try something new and push the boundaries of what's possible in the kitchen. Bon appétit!

"WEBVTTKind: captionsLanguage: en- This episode issponsored by Squarespace.I used Squarespace to buildboth Basics with Babishand bingingwithbabish.com.On the sites, you'll findrecipes, equipment lists,other news and updatesall beautifully designedif I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.(calm music)(humming)- Hello there.Welcome back to anotherepisode of Arcade with Alvin.This time, we're gonna take a crackat the deep fried whole bird roastfrom Zelda: Tears of the Kingdom.After seeing this recipe in the game,I couldn't resist using thisas an opportunity todeep fry a whole bird.For some reason, I thoughtthe game recipe included flouror Tabantha wheat so I have it herebut it actually does not.However, it is still lyingaround so we are going to use it.So we're gonna start bytaking this drumstick,coating it in our Tabantha wheatand filling up a small potwith just enough of our oil jarto shallow fry this bird.Yes, that is it.No seasoning, just chicken and oiland a little bit of flour.After frying for aboutfive minutes on each sideor until the entire chickenhas turned a nice golden brown,this drumstick exits the panand sits on a platelined with a paper towelto absorb any excess oil.After five more minutes ofresting, it's time to eatand this, it tastesexactly what you think.It tastes like fried chickenjust with no seasoning whatsoever.Not bad but I'm goingto eat this off camerawith a few more condimentsas to not waste food.Skin was pretty crispy though.I liked it.Now, how about we makean all-out decked out version of this?We're gonna start with a raw whole birdinstead of the drumstickand because this is sucha big piece of meat,this is going to need a lot of flavoringwhich we're gonna do with a brine.In a large container,we're gonna combine four cups of hot waterwith half cup of saltand half cup of sugar.Once this dissolves, we aregoing to add in aromaticswhich means a whole handfulof Hyrule Herb or rosemary,probably about eight to 10 sprouts or so.Then we're gonna bisect anentire stambulb or garlicand throw that in as well.Once this is done, we'regonna fill this up to the topto the rest with cold waterand a little bit of iceto cool down the heat.The hot water was used todissolve the salt and the sugarand the cold water makes surethat our chicken goesinto a nice cold bath.Once we make sure we have enoughwater to cover the chicken,this gets sealed, wrapped upand into the fridge for at least two daysbut not any more than thatwhich just means for two days.Once two days have passedand our chicken has hung outin our nice littleflavor bath for a while,it's gonna come outonto a tray and drainedso that any excess liquidcan just sort of come outof all its crevices.Don't move now.Good boy.They don't have buttermilkas an ingredientin Tears of the Kingdombut they do have fresh milkwhich may after sittingout for a little bitturn into buttermilk.So I'm gonna go with that.Into 800 grams of buttermilkgoes one tablespoon of rock salt,one tablespoon of Goronspice or chili flakes,one tablespoon of stambulbpowder or garlic powderand one tablespoon of Hyrule Herb powderor just dried rosemary.Once this is all mixed upand everybody is evenly distributedin their buttermilk bath,we're gonna move on to our dry dredge.We're combining six cups ofTabantha wheat flour or flourwith two tablespoons of thesame spices we used earlier,stambulb powder, Goronspice, Hyrule Herb powderand rock salt.As you can see, the choicesfor choosing spices and herbswere a little limited but Iwill never allow any componentof fried chicken to go left unseasoned.Once our two dredges are ready,we're going to take our chickenwhich has now drained on arack, put it into a large bowland dump our buttermilkmixture all over itmaking sure to give it a nice coatingso that everybody is happy inside.Once coated, our chicken goesdirectly into our dry mixturewhere I am rotating, flippingand tossing all of the dredgesover the chicken just to makesure that the flour can coatas many of those crevices as possible.Another technique that can be helpfulis also to press the flourdirectly into the chickenwhere you get these nice craggly bits.You flip it over, repeat,press it in again.With such a large piece of meat,it can be pretty difficultto get an even coatingon all sides so I'm not too stressedif there's tiny, tinypatches of skin somewherebut I try to make sure I get all of them.Once I'm happy with howI've coated my chicken,I'm going over to the stove,taking a large stock pot and filling itabout 60 to 70% of the waywith neutral frying oil,vegetable oil or peanut oil.I'm heating this untilabout 300 degrees Fahrenheitand before we start with anything,I will have to say a disclaimerthat this is extremely dangerous.I wouldn't recommend doing this at homesince it could be quite disastrousfor a small home kitchenbut we are going to do it very carefullyand try not to burn the studio down.Once the oil has reached our temperature,I'm going to take ourchicken straight by the legs,shake off any excess flourand slowly move it over to our stovewhich our chicken is goingto get laid in bit by bitright into the oil.Once we're happy with howthe oil level is looking,we're gonna drop the chicken inand let that ride forabout 15 minutes or so.I'm moving it around every now and thento make sure that the bottomdoes not get too burnt,making sure also that our oil temperaturehas not dropped too much, tryingto maintain that around 300and then removing the birdonce it is nice and lightly golden brown.This goes onto a tray lined with a rackwith the cavity of the chicken facing downso any oil can drain out.I'm letting this rest for 10 minutesbefore cranking up the oil to 375 degrees.The double fry technique is really coolbecause the chicken is pretty well restedbut we're flash frying the outsidewhich is going to evaporateall of the moistureand resting juices thathave soaked into itgiving it a really crispy outsidewithout overcooking the inside.This fries for about another three minutesuntil it is a deep golden brown,removed cavity facingdown and drained once moreand while this chicken isfresh and hot out of the fryer,I'm hitting it with alittle bit more rock saltso that it can absorb that nicely.Now, this part isn't really in the gamebut I thought it wouldbe be pretty deliciousto make a hot honey glazed fried chickenwith the ingredients availablein the world of Zelda.So in goes two tablespoons ofGoron spice or chili flakes,two tablespoons of spicy pepperpowder or a cayenne powder,two teaspoons of rock saltand one quarter cup ofcourser bee honey or honey.This is going to cook untilthis is nice and bubbly.The spices will lendtheir flavor to the honeyand the honey will reduce a bitgiving this a nice sticky glaze texture.Now that our chicken isfried and our honey is made,it is time to plate up.Our chicken which has beenresting on a rack over a trayis going to get brushed generouslywith our hot and spicy honey.I'm just gonna use apastry brush to drizzleand pat all of this honeyinto as many of thosecraggly crevices as possible.To plate up, gonna takethis onto a wooden boardlined with a couple leaves of lettuceand plop our honey glazed fried chickenright down in the middle.And I present to you our versionof the deep fried whole birdroast from Tears of the Kingdomwith a few additions such as spicy honey.Gonna take one picture for the memoriesand well, it's time to dig inas our chicken has been rested.I like going straight for the drumstick.It's my favorite part of the birdand I will say that this looks very good.After taking a first bite,I am genuinely impressedwith the flavor of this.The brine has really soaked throughso the chicken meatitself is very rosemary,very garlicky, saltedand sugared very nicelyand that crackly honey, spicy skin is,it's just really good.Honestly, I really wishyou all could eat this.So naturally, Rachel andSteve had to come overand get in here.Here's a little crosssection of the white meat.This is the breast meatwhich I am pretty happy with.It looks pretty juicyand well, that's my kindof breast meat right there.I think we were all expectinga whole fried chickento make a lot of parts overcookedand some parts undercookedbut with this technique,I will say we all finishedthis in about five minutesand fell asleep shortly right after.- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish Culinary Universeand bringing my websites to life.From websites to online storesto domains and analytics,Squarespace is the all-in-one platformfor you to build your online presence.They also have SEO toolsso that your site isgetting found in searchby more people more often.If you wanna try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.(calm music)\n"