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Whole Fried Chicken

Create our delicious and easy to follow recipe of Whole Fried Chicken with Knorr SavorRich Chicken Seasoning!
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves

    People

  • 1 small chicken (1-1.5 kilogram)
  • 2-3 tablespoons Knorr SavorRich chicken seasoning
  • For the batter:
  • 200 grams plain flour
  • 4 eggs
  • 1/2 teaspoon salt
  • 200 ml of water
  • To assemble:
  • 200 grams plain flour
  • 200 grams breadcrumbs, ground very fine
  • 2-4 liters oil
  • Special Equipment:
  • Large deep cooking pot
  • Heavy duty slotted spoon
  • Oven tray with a wire rack

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

24.3g

Energy (kJ)

2697kJ

Energy (kcal)

644kcal

Carbohydrate incl. fibre (g)

112.7g

Carbohydrate excl. fibre (g)

107.8g

Sugar (g)

3.6g

Fibre (g)

4.9g

Fat (g)

9.1g

Saturated fat (g)

2.6g

Unsaturated fat (g)

5.3g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

0.0g

Cholesterol (mg)

216mg

Sodium (mg)

743mg

Salt (g)

1.86g

Vitamin A (IU)

313IU

Vitamin C (mg)

0.0mg

Calcium (mg)

141mg

Iron (mg)

4.60mg

Potassium (mg)

285mg

Total

97.2g

10788kJ

2578kcal

450.9g

431.1g

14.3g

19.8g

36.6g

10.2g

21.0g

10.8g

10.2g

0.1g

863mg

2972mg

7.43g

1253IU

0.0mg

563mg

18.41mg

1140mg


  • 1 Put the chicken in a large dish and rub 2 tablespoons SavorRich seasoning all over it. Cover it with clingfilm and put it into the fridge for 1 hour.
  • 2 Put the flour and eggs and salt into a large mixing bowl and beat together. Gradually whisk in the water, to make a smooth batter.
  • 3 Prepare 2 more large mixing bowls. One containing another 200 grams of flour, and the third containing the finely ground breadcrumbs.
  • 4 Take the chicken out of the fridge and put it in the bowl of flour. Spoon flour over it so it’s well covered, making sure to get in all of the nooks and crannies, then tap off the excess and put the chicken into the batter bowl. Spoon batter all over it, making sure it’s fully covered, then lift it out with tongs or two large forks and let the excess run off into the bowl. Once the batter has stopped running off, put the chicken into the bowl with breadcrumbs. Spoon bread crumbs all over it, turning it around in the bowl if you need to, to make sure it’s fully covered.
  • 5 Then sit the chicken on a clean plate and put it into the freezer for 1 hour, while you heat the oil.
  • 6 Fill a very large saucepan just half full of oil. The chicken needs to be fully submerged in the oil all at once, and you shouldn’t let the oil to come much more than halfway up the insides if the pan while cooking it. Preheat the oven to 200C/180C fan.
  • 7 When the chicken has been in the freezer for one hour, and the oil has reached 180C, use tongs and a large slotted spoon to carefully lower the chicken into the hot oil. The chicken should be fully submerged in the hot oil. If it isn’t, use a heat-proof ladle to carefully spoon oil over the top of it to ensure it gets a nice even brown color all over.
  • 8 Fry until the breadcrumbs are golden brown, about 10 minutes, and then carefully lift the chicken out of the oil and put it into an oven tray with a wire rack inside. Now put the chicken into the hot oven for 1 hour, or until the meat is fully cooked through.
  • 9 Let it rest for 5 minutes after removing from the oven - then serve!