You’ll need to cook that bird for roughly 3 to 4 minutes per pound. A 4-pound bird takes about 12-16 minutes. During this time, you will stare at the bubbling pot with the intense focus of a cat watching a laser pointer. You will second-guess yourself. You will check the time 47 times. You will think, “Is it done? It looks done. What if it’s raw inside and I poison my whole family?” Calm down. Use a meat thermometer. The breast should hit 165°F (74°C). The thigh should be 175°F. Trust the science, not your panicking heart.
Surprising fact: Deep-frying a whole chicken actually retains more moisture than oven roasting. The hot oil sears the outside instantly, trapping all the juicy juices inside. It’s like giving the chicken a golden, armor-plated shield against dryness. The inside stays so tender, you could eat it with a spoon. A sad, lonely spoon.
Deep Fryer Whole Chicken Recipe at Arnold Donovan blog
