When you pull that golden-brown bird out of the oil, let it rest on a wire rack for about 10 minutes. The skin will tighten and get even crispier. Then carve it up and watch people's jaws drop. The white meat will be unbelievably moist, the dark meat fall-apart tender, and the skin—oh, the skin—will be a crispy, salty miracle.
So, is it worth the effort? The mess? The minor heart palpitations? Heck yes. Deep frying a whole chicken is like the extreme sport of cooking—but with delicious, not dangerous, results. Just check your temperature, respect the oil, and enjoy the show.
And if your neighbors stare at you frying a chicken in the backyard? Just wave. They'll be over in 14 minutes asking for a drumstick.
