A few weeks ago, I wrote about deep frying in the South. Today we got to test some of my theories.
Yesterday was Labour Day, so we had some friends over. As my friend was cooking a dozoen potatoes in the deep fryer, he mentioned frying whole chickens. I was manning the grill while he took the fryer, but my thoughts went to a couple chooks waiting patiently in my refrigerator. So today when Ames called me at work and asked what I wanted for dinner, I said "We're going to fry those chickens!"
And we did.
Ames started out by battering the whole chooks. She used a "recipe" based on her mother's chicken batter: "A little salt, a little pepper, some flour." Ames' batter consisted of several spices, including paprika, which gave it an orange tinge:
While Ames was making sure the chickens were completely covered in their batter, I was starting the turkey fryer. I mentioned it in the other post: it's a 34-quart fryer. I took some pictures:
Yeah, that's the trash can in the background.
The oil in the fryer is still relatively new. We basically only fry potatoes, so it takes a while for the oil to darken. I only change the oil every 12 or 18 months: of course, cooking chicken in the oil will require a change in the next week or so. I think we'll try and get in a fish fry in there.
Then we dropped both chickens in the oil.
It got to be difficult to maintain the temperature between 325F and 350F. I ended up cutting the gas almost entirely, and the temperature still stayed too high.
After 20 minutes, we took out the chooks and cut one open.
It was still a little soft inside, so we put them back in for another 5 minutes:
Well, the chickens were done after the additional 5 minutes, so we took them out. And cut them up.
Add a little potato salad, and you have a winner. The potato salad had a slight orange hue, due to the paprika and red-skinned potatoes. I guess it was the day for orange tint.
The verdict? Excellent.