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Nov 18

Grillin’ In The Red Lot With Chef Jon

Posted by: R.A.Pedigo | Leave a Comment (0)
Category: Tailgatin' Recipes

Your boy and mine, nasty N8, is off in rainy San Francisco to attend a couple of fabulous musicals and to serve as grand marshal of a parade.  I have no idea what the musicals are or what kind of parade N8 was invited to, but I have my suspicions. Luck for you, his completely heterosexual brother, Chef Jon is in the house and ready to treat you with another delicious recipe. This week the good Chef is providing us with a wonderful addition to anyone’s holiday menu.  My family normally fries up a couple of state birds for lunch instead of turkeys, but to each is own.  Take it away Jon!

Well this is the last recipe of the season and why not finish it with a bang.  It’s that time of year when every Emerial Lagasse wanna be pulls out the turkey fryer and attempts to burn a portion of his/her house down.  Well folks, I’m gonna give you a crash course in frying turkey 101, but since we are broadcasting to the big blue nation we are going to switch it up a little bit and bust out some good ole fashion Kentucky Fried Chicken.

The process is the same for frying any kind of poultry.  The first thing you need to decide is what kind of bird are you going use.  Next, how are you going to season it.  And finally, what is the proper cook time for that melt in your mouth goodness.

We will be using bone-in chicken breast.  I like to keep the bone on the breast to keep it from drying out and to enrichen the flavor.  The breading of the chicken is one of the main keys to success.  Feel free to start with this recipe and explore other options each time after.  You may want to add a bit more spice or create a thicker crust.  The possibilities are limitless when it comes to cooking.  The hardest part when cooking poultry is to determine when its done.  A few things to look for:  if using a thermometer(recommended) make sure it has an internal temperature of at least 165 degrees at the center most part of the meat or behind the thigh area, when pronged the juices should run clear no sign of blood,  meat should be opague and cooked through.

A general rule of thumb is to make sure your poultry is completely submerged, oil temperature is at 350 degrees, and to cook 4 minutes for every pound of meat.  So if you have a 10 pound turkey, it will take about 40 minutes to fry.

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