We all enjoy rotisserie chicken. Its golden, greasy skin and its moist flesh are hard to beat. And although you can find a roasted bird anywhere, even in supermarkets, there’s nothing like making your own.
The problem is, to make a roasted chicken like the one in the store, you need a rotating rotisserie oven, and who has one of those? The good news is that you can deep fry the bird for comparable results. In fact, many of us agree deep-fried chicken is even better than rotisserie chicken — the skin is crispier!
To make this one, you’ll need a so-called turkey fryer, which is particularly useful during the holidays. For the rest of the year, chicken is an excellent choice!
We’re going with a five-pound chicken but buy the right size for you and your family. We also need an entire stick of butter — we’re rubbing it inside and outside for the most comforting flavor and the crispiest skin.
Then, choose some herbs and spices. I use paprika for its smoky scents and color and dried thyme to give the chicken some aromatics. By all means, try your favorite herbs and spices — there’s no getting it wrong here.
Finally, it’s time to work with the turkey fryer. Most of the time, even if you start with the oil at the right temperature, the chicken will cool it down, so I work in steps, immersing the chicken a few times to allow the oil to return to the right temp. It’s kind of fun!
In a bowl, combine the softened butter with the thyme, paprika, salt and pepper to taste. Set aside.
Pat the chicken dry and rub it with the butter mixture inside and out, even between the skin and the flesh when possible. Pour the remaining butter inside the chicken.
Preheat the oil in a turkey fryer and preheat the oil to 375°F.
Place the chicken in the fryer basket and place it in the oil carefully; it might splatter.
Fry for five minutes and remove the chicken if the oil temperature has gone below 375°. Let the oil rise to the desired temperature and fry the chicken again.
Continue frying the chicken until a meat thermometer inserted in the breast reads 165°F.
Let the chicken drain and cook down until manageable before carving.