Louisiana-Style Hot & Spicy Whole Fried Chicken

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  • Ready in: 3-5 minutes/pound of chicken
  • Serves: 1
  • Complexity: medium
  • Origin: Poultry



  1. Use a large-guage hypodermic needle to inject the poultry at several sites with marinade. Let marinade work for several hours under refrigeration
  2. Tie chicken with string to hold legs and thighs tightly to body. Leave yourself a handle by which to lift chicken
  3. Heat peanut oil in pot to 325-340 degrees
  4. Submerge chicken slowly in oil and let fry until done (about 3-5 minutes/pound of chicken). Poultry should be 145-150 degrees inside thigh
  5. Remove from oil. Remove string and serve

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