One of my best discoveries of 1997 - An outdoor Deep Fryer. After several
unsuccessful attempts, we have a winner!
Lemme tell ya - it's well worth the work
Lighting the "Mother of all Fryers" is usually an experience. But once it's going, Oooo-Eeee, now that's a fire!
Here I am, carefully lowering the chicken into the fryer. Make sure the chicken is free of water, as I learned the
the hard way that 4 gallons of hot oil and a wet chicken - DO NOT play well together(NUH)...But that's another story
The end result - a "Golden Brown" feast for the senses, after only 3.5 min/pound
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