Imagine a whole chicken, richly seasoned on the outside, stuffed with aromatic rice and vegetables, then deep-fried to golden crisp perfection—juicy inside, crunchy outside, and bursting with flavour.
Why You’ll Love This Recipe
A complete show-stopper: the whole bird gives a dramatic presentation and makes a memorable main dish for family dinners or gatherings.
Balanced texture: the stuffing delivers tender, flavourful rice and veggies, while the fried exterior offers a satisfying crunch.
Versatile flavours: you can adapt the stuffing and seasoning to suit your taste—spicy, mild, herb-infused or citrusy.
One-dish impact: the stuffing cooks inside the bird, infusing the meat with flavour from the inside out.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1 whole chicken, about 1.8 kg (approx. 4 lb), thawed if frozen
½ teaspoon salt (for inside cavity)
½ teaspoon black pepper (for inside cavity)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil (for brushing)
Oil for deep-frying (enough to submerge or at least half-submerge the bird in a large pot)
For the stuffing:
½ cup (≈90 g) long-grain rice, rinsed and drained
1 tablespoon olive oil
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
½ teaspoon black pepper
1 teaspoon salt
1 pinch ground cinnamon
1 tablespoon lemon juice
1 cup (240 ml) warm water
¼ cup (≈15 g) chopped fresh parsley
2 – 3 sprigs fresh mint, chopped
Directions
Prepare the stuffing: In a medium pan over medium heat, warm the olive oil. Add the chopped onion and bell peppers and sauté until the onion is translucent. Add the minced garlic and continue for about 30 seconds.
Stir in the rinsed rice, salt, black pepper, and cinnamon. Cook, stirring, for 2-3 minutes.
Pour in the warm water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the rice is partially cooked (about 10 minutes). Remove from heat; stir in the lemon juice, parsley and mint. Set aside to cool slightly.
Meanwhile, prepare the chicken: Pat the whole chicken dry inside and out. Season the cavity with the salt and black pepper. Brush the outside of the chicken with the vegetable oil. Rub the paprika, garlic powder and onion powder evenly over the exterior of the chicken.
Stuff the chicken cavity with the prepared rice mixture. Tie the chicken legs together with kitchen twine to secure the stuffing. If needed, you may tuck some of the skin over the cavity opening to keep the stuffing contained.
In a large, deep pot (or deep-fryer if you have one) heat enough neutral oil (vegetable or sunflower) to reach ~175 °C (350 °F). Carefully lower the stuffed chicken into the hot oil using longhandled tools or a basket, ensuring safety.
Fry the chicken, turning occasionally if needed, for about 15 minutes per side, or until the exterior is golden brown and the internal temperature of the thickest part (breast or thigh) reaches 74 °C (165 °F) and the stuffing also is thoroughly hot. (Ensure the rice stuffing inside is fully cooked.)
Remove the chicken from the oil and set on a rack or paper-lined tray to drain excess oil. Let the chicken rest for about 10 minutes before carving.
Carve the chicken into portions and serve, making sure to include some of the stuffing alongside the meat.
Servings and timing
This recipe serves approximately 6 people.
Preparation time: ~25 minutes
Stuffing cooking time: ~10 minutes
Deep-frying time: ~30-35 minutes (depending on size of bird)
Resting time: 10 minutes
Total time: ~1 hour 15 minutes
Variations
Use bulgur or quinoa instead of rice for a different grain texture.
Add chopped mushrooms, toasted pine nuts or dried cranberries to the stuffing for extra richness.
Spice it up: include a pinch of cayenne pepper, smoked paprika or harissa in the seasoning mix.
For citrus-herb flavour: rub the chicken with lemon zest and chopped fresh thyme or rosemary.
For a lighter version: Instead of full deep-frying, you could lightly fry the chicken and then finish it in the oven at 190 °C (375 °F) until cooked through.
Storage/Reheating
Store any leftover chicken and stuffing in an airtight container in the refrigerator for up to 3 days.
To reheat: Preheat oven to 175 °C (350 °F). Place chicken portions in an oven-safe dish, cover loosely with foil to prevent drying out, and warm for about 15-20 minutes or until internal temperature reaches 74 °C (165 °F).
For the stuffing separately: Microwave or oven-heat (covered) for 2-3 minutes until piping hot.
Note: The fried exterior will lose some crispness upon reheating; you can restore some crispness by briefly broiling or using a very hot oven for the last few minutes.
FAQs
How do I know if the chicken is fully cooked?
Use a meat thermometer: the thickest part of the breast or thigh should reach 74 °C (165 °F). Also check the stuffing: it should be hot throughout and no raw rice remains.
Can I stuff the chicken with cold, uncooked rice?
No — for safety and texture, the rice should be partially cooked (about two-thirds done) before stuffing so that it finishes cooking inside the bird without ending up under-cooked or mushy.
What if I don’t have a deep fryer?
You can use a large heavy pot and fill with enough oil so that the lower half of the bird is submerged; monitor oil temperature carefully and turn the bird to ensure even cooking. Alternatively, you may shallow-fry and finish in the oven, though the crispiness may differ.
How can I get extra crispy skin?
Make sure the bird is dry before frying, maintain oil at the correct temperature (~175 °C), avoid overcrowding the pot, and let the chicken rest briefly before carving so juices redistribute.
Is it safe to stuff a chicken and then fry it?
Yes, provided the stuffing and chicken reach safe internal temperatures (74 °C / 165 °F). Ensure the cavity is not over-packed so heat can penetrate. Monitor both meat and stuffing.
Can I make this ahead of time?
You can prepare the stuffing ahead, and season the chicken beforehand, but for best results fry just before serving so the skin stays crisp. If you must make ahead, refrigerate stuffed chicken and reheat as directed in the Storage section.
What oil type should I use for frying?
Use a neutral-tasting oil with a high smoke point, such as vegetable, sunflower or canola oil.
Can I add flavour inside the cavity too (e.g., herbs, citrus)?
Yes! You can insert halved lemon, garlic cloves or herbs like rosemary inside the cavity along with the stuffing for extra aroma and flavour.
My stuffing came out soggy—what went wrong?
Likely the rice was too raw when stuffed or the cavity was overstuffed, preventing proper heat penetration and evaporation of moisture. Ensure the rice is partially cooked beforehand and leave some space in the cavity for air circulation.
Conclusion
This stuffed-fried whole chicken brings real flair to your table—combining the comfort of rich stuffing with the indulgence of crisp fried skin. With careful preparation and safe cooking practices, you’ll have a dish that delights both visually and in taste. Once you’ve mastered it, the variations are endless and the occasion is yours. Enjoy your cooking adventure!
A whole chicken seasoned and stuffed with aromatic rice and vegetables, then deep-fried to crispy golden perfection—delivering juicy meat, flavorful stuffing, and a dramatic centerpiece perfect for special gatherings.
Ingredients
1 whole chicken, about 1.8 kg (approx. 4 lb), thawed
½ teaspoon salt (for cavity)
½ teaspoon black pepper (for cavity)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil (for brushing)
Oil for deep-frying (enough to submerge or half-submerge the bird)
½ cup (≈90 g) long-grain rice, rinsed and drained
1 tablespoon olive oil
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
½ teaspoon black pepper
1 teaspoon salt
1 pinch ground cinnamon
1 tablespoon lemon juice
1 cup (240 ml) warm water
¼ cup (≈15 g) chopped fresh parsley
2–3 sprigs fresh mint, chopped
Instructions
Heat olive oil in a pan over medium heat. Sauté onion and bell peppers until soft. Add garlic and cook for 30 seconds.
Stir in rinsed rice, salt, black pepper, and cinnamon. Cook for 2–3 minutes.
Add warm water, bring to boil, reduce heat, cover and simmer for 10 minutes until water is absorbed and rice is partially cooked. Stir in lemon juice, parsley, and mint. Set aside to cool.
Pat chicken dry. Season cavity with salt and pepper. Brush outside with vegetable oil, then rub with paprika, garlic powder, and onion powder.
Stuff chicken cavity with rice mixture. Tie legs with kitchen twine to secure. Optionally tuck skin over cavity to hold stuffing.
Heat oil in a deep pot to 175 °C (350 °F). Carefully lower the stuffed chicken into hot oil.
Fry for about 15 minutes per side, or until chicken is golden and internal temperature reaches 74 °C (165 °F) including stuffing.
Remove and drain on rack or paper towels. Rest for 10 minutes before carving.
Carve and serve with stuffing.
Notes
Use a thermometer to check both chicken and stuffing reach 74 °C (165 °F).
Do not overstuff the chicken to ensure even cooking.
Let chicken rest after frying to retain juices.
Ensure oil is at correct temperature to avoid greasy skin.
Leftovers can be reheated in oven to restore some crispness.
