What happens when two chicken recipes collide? Watch this video and find out!
Fryer chicken | 1 | |
Bayou bbq sauce | 355 Milliliter (Frog Bone Cajun Sauce) | |
Lard | 3 Cup (48 tbs) (For deep frying) |
GETTING READY
1. Cut chicken in half, remove the spine (use for stock later) and then butterfly as shown in the video.
2. Rinse, pat dry chicken and place in a zip-lock bag. Marinade chicken well with the sauce. Seal the bag and place in fridge for 7 hours.
3. Preheat Weber to 250 degree F.
MAKING
4. Place the chicken over indirect flame, cover and cook for 30-40 minutes.
5. Transfer chicken into the hot pork lard and deep fry for 15-20 minutes or until the internal temperature reaches 165 degree F.
SERVING
6. Serve hot!
Serving size
Calories 603Calories from Fat 376
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol
Sodium 344 mg14.33%
Total Carbohydrates 15 g5%
Dietary Fiber %
Sugars 10 g
Protein 39 g78%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet