Dry Brining, Injecting & Frying a Whole Chicken in the Big Easy Oil-Less Fryer
Today we will fry a whole chicken in the Big Easy Oil-Less Fryer. There are just 3 simple steps for this recipe:
- Dry brine the chicken for moisture.
- Inject with a Herb and Honey Wine (Mead) mixture which adds flavor and helps to keep the chicken juicy.
- Cook in the oil-less fryer. You can also roast this chicken in the over at 375 to 400 degrees F, but it's a beautiful day and we are cooking this chicken outside in the Oil-Less fryer.
- 2 tablespoons Kosher salt
- 2 teaspoons baking powder
Herb & Wine Injection Ingredients
- ½ cup Honey Wine (Mead). You can substitute white wine.
- 1 stick salted butter
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon red pepper
- ½ teaspoon paprika
- Everglades Fish and Chicken Seasoning (to taste)
- 4 lb whole chicken
Start by removing the insides of the chicken and rinsing.
For this chicken we are going to use a dry brine. Brining helps to keep the chicken moist and juicy. To make the brine, mix the Kosher salt and baking powder. The salt will act as the brine and the baking powder will help crisp the skin when cooked. You want about a 3:1 ratio of Kosher salt to baking powder. Season the chicken with the Everglades FIsh and Chicken seasoning. This is one of my favorite seasonings for chicken. Ingredients include salt, paprika, dehydrated onion, garlic, sugar and Papain.
Place the chicken on a wire rack on a baking pan in the refrigerator overnight. You want air to be able to get to all sides of the chicken.
The next day, start the injection mixture by melting the butter in a pan over medium high heat. Add the wine and stir well. Now, mix in all the dry ingredients. Simmer for about 15 minutes.
Remove the mixture from the heat and strain. You do not want the herbs clogging your injection needle.
While the injection mixture is cooling, remove the chicken from the refrigerator and sprinkle (to taste) some more of the chicken seasoning. Then, tie the chicken legs together with kitchen twine. This step is optional, but makes it easier getting the chicken out of the Big Easy Oil-Less Fryer basket.
Start the Big Easy Oil-less Fryer with the gas knob fully open.
Next, inject the chicken. At a 45 degree angle, inject the chicken about every inch to two inches. Be sure to get the breasts injected. The legs are optional as dark meat tends to stay juicier during the cook.
Put the chicken in the Big Easy basket with the breast side up. Do not use the lid. The cook time will vary depending on your specific cooker and the outside air temperature. This cook took 1 hour and 10 minutes. I recommend you take a temperature check at 40 to 50 minutes. Then, you will get an idea of the remaining cook time needed.
Cook the chicken until it reaches an internal temperature of 165 degrees F. Remove from the Big Easy Oil-Less Fryer and let rest for 15 minutes (let the basket cool down a bit). Use caution removing the chicken from the basket. It is hot!
For the detailed step-by-step recipe, watch our How to Fry a Chicken in the Big Easy Oil-Less Fryer video.