Begin by taking your whole fryer chicken out of the packaging. It’s important to pat it dry with paper towels. This step is crucial because dry skin ensures crispiness when frying.

Trim away any excess fat or leftover feathers, and then tie the legs together with kitchen twine. This technique not only presents beautifully but helps distribute heat more evenly.

Seasoning is the key! Generously sprinkle salt and freshly ground black pepper all over the chicken, making sure to get under the skin for maximum flavor. In a small bowl, mix the dried sage, garlic powder, and smoked paprika.

Rub this seasoning mix all over the chicken, ensuring you cover every inch. Let it sit for a few minutes; this step allows the herbs to infuse the meat, resulting in unforgettable flavor.

Heat a large, heavy skillet (cast iron works brilliantly) over medium heat. Add one tablespoon of extra virgin olive oil and one tablespoon of unsalted butter.

As it heats, the butter will melt and begin to bubble. This combination of fats adds depth to the chicken and prevents it from sticking.

Once the oil-butter mixture is hot and shimmering, carefully place the chicken breast side down in the skillet.

You should hear an invigorating sizzle! Allow it to cook for about 10 to 15 minutes without moving it. This step is vital for achieving a beautiful, golden-brown crust.

After the chicken achieves a lovely color on the first side, it’s time to flip! Use tongs to turn the chicken onto its back. Cook for another 20 to 30 minutes. If the skin darkens too quickly, lower the heat to medium-low.

Using a meat thermometer is a great way to ensure it’s cooked properly; the internal temperature should reach 165°F in the thickest part of the thigh.

Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for about 10 minutes.

This is key! Resting allows the juices to redistribute throughout the meat. After resting, you can carve the chicken. Serve it with whatever sides your heart desires!