Dry-aged whole deep-fried chicken

Dry-age the whole chicken for two weeks.

Remove the trussing string so oil flows through the cavity; weigh the bird.

Brush the dry skin with a little of the heating oil so the rub sticks, then season with the sweet hot rub.

Lower the chicken breast side down into the oil at 375 degrees; turn it at the halfway point if it is not fully covered. Allow roughly six to seven minutes a pound; check after 20 minutes.

Check the thigh temperature (153 at the first check); fry about eight minutes more, until the thigh is about 175 and the breast about 160.

Lift out and rest about five minutes.

Carve: take off the thigh, the wing, and the breast in one piece.