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Deep Fried Whole Chicken

Ingredients

  • 5 pound chicken fryer

  • 2 tablespoons Tony's Creole seasoning

  • 2 ½ gallons canola oil

  • 17 ounces Tony Chachere’s Injectable  Butter Marinade

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Directions

  1. Remove chicken from packaging and place in clean sink.

  2. Sprinkle salt all over turkey to remove impurities. Rinse chicken well under running water; drain excess water. 

  3. Place chicken on flat pan; pat dry with paper towels. Pour bottle of marinade into a bowl.

  4. Inject marinade into the syringe; inject the chicken into the joints and turkey breast.  Repeat injecting process until all of the marinade is used.

  5. Sprinkle seasoning all over chicken and place in large bowl, cover and let marinate for 2 hours.

  6. Pour oil in an electric deep fryer; preheat to 325 degrees.

  7. Lift the chicken and drain the excess marinade; place in fryer basket and slowly lower into hot oil.

  8. Close the fryer lid; cook the bird 4-5 minutes per pound until golden brown. (approx. 30-35 minutes)

  9. Slowly lift the lid and attach hook to the basket.  Carefully remove fryer basket using large tongs and place chicken on a flat pan to cool.   Let rest 10 minutes before carving.

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