Deep Fried Baby Chickens
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Credit: Walter Royal
Skills for Culinarians Day Cookbook, July 2004
Ingredients
8 1-lb. chickens, air dried and patted dry
Salt and pepper to taste
Oil For deep frying
Crushed red pepper, vinegar based (Zing sauce)
Special equipment: Outside turkey fryers, deep fat Fryers or large heavy gauged pots. Frying thermometer
Instructions
1) Rub chickens inside and out with salt and pepper. Bring Fat temperature up to 325°F.
2) Slowly and Carefully place Chickens in frying apparatus, using a fry spider or basket. Fry chickens (no more than 4 at a time) For 12-14 minutes. Remove chickens and drain.
3) Toss Chickens in crushed red pepper sauce.
4) Place chicken in 500°F oven or broiler for 3-4 minutes to crisp skin. Serve with roasted garlic mashed potatoes and fresh green beans.
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