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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 0 |
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Directions: Note* DO NOT PUT FROZEN BIRDS DIRECTLY IN FRIAR. If you have to ask why, pls get assistance before trying this at home.
Heat 4 gallons of Peanut oil to 325 degrees. (Too hot and they'll burn easily. Too cold and they will take on too much grease and taste heavy)
Remove all material from body cavity> Drop Chickens 2 at a time into Peanut oil. Allow first pair to cook approx 3min per pound (ex: if two 5lb birds, then cook for 30min). Additional chickens (2nd pair, 3rd pair) will each take slightly longer to cook. Birds are done when the meat at its thickest point in the breast is 165 degrees or warmer.
Option 1: The night before, dry rub mass quantities of Zatarains, or Tony Cacheres Cajun Seasoning all over (outside, and inside the cavity) of the bird. Alot of this will wash off as soon as it hits the peanut oil, so use a bunch.
Option 2: Immediately before cooking, acquire a large hypodermic needle (available at propane or grilling or sporting goods stores just for this purpose) and inject a mixture of garlic, melted butter and peppers just under the surface of the muscle tissue allllllll over the bird. Again, you really can't use too much, so don't be afraid to get a little crazy with it.
Serve with Onion Rings, Hush Puppies, and Cold Beer.
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