- 1 [3 to 3 1/2-pound / 1.4 to 1.6-kg] chicken fryer
- 1 1/2 cups [375 mL] Creole butter marinade
- Cajun seasoning, to sprinkle
Creole Butter Marinade
- 2 cups [450 g] butter
- 2 tablespoons [30 mL] kosher salt
- 2 teaspoons [10 mL] garlic powder
- 2 teaspoons [10 mL] white pepper
- 2 teaspoons [10 mL] Cayenne pepper
- 1/2 teaspoon [2.5 mL] onion powder
|
- Prepare Creole butter marinade.
- Into the deep-fryer, preheat some oil to 350°F [180°C].
- Remove neck and giblets from inside the chicken [reserve for another use].
- Well rinse chicken under cold running water; drain the inside of the chicken.
- Really well dry the chicken inside-out using paper toweling.
- Inject 1/2 cup [125 mL] Creole butter marinade into each side of the breast.
- Inject 1/4 cup [60 mL] Creole butter marinade into each thigh and leg.
- Tie chicken legs using butcher's string.
- Sprinkle chicken all over with Cajun seasoning.
- Slowly lower chicken into hot oil.
- Deep-fry chicken into hot oil for 8 minutes per pound [454 g].
- Delicately remove chicken from hot oil to check if chicken is done.
- Insert an instant reading meat thermometer into the thickest part of the thigh.
- The chicken is done when the meat thermometer registers 180°F [82°C].
- Leave chicken to drip onto paper toweling before carving to serve.
Creole Butter Marinade
- Melt butter over low heat without coloring.
- Pour melted butter into a jar.
- Add all remaining ingredients.
- Shake vigorously, until really well blended.
- Inject while still hot enough for mixture to stay liquid
|
