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Texas-Style Fryer

 Texas-Style Fryer
Spring is a special season for us. That's when we invite family and friends over to see the beautiful wildflowers in our backyard and to sample this tender juicy chicken.
4 ServingsPrep: 5 min. Grill: 1 hour


  • 1 tablespoon seasoned salt
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 2 garlic cloves, minced
  • 1/2 cup butter
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice


  • Combine seasoned salt and pepper; rub inside and outside of chicken.
  • Place chicken on rotisserie rod on grill with a drip pan according
  • to manufacturer's directions.
  • In a small saucepan, saute garlic in butter for 1 minute. Stir in
  • broth and lemon juice.
  • Pour into drip pan and place under chicken. Baste with sauce every 15
  • minutes for 1 to 1-1/2 hours or until until a thermometer inserted
  • in thickest part of thigh reads 170°-175°. Additional broth
  • may be added to basting sauce if necessary. Yield: 4 servings.
Nutritional Facts: 1 serving (12 ounces) equals 579 calories, 44 g fat (20 g saturated fat), 193 mg cholesterol, 1,601 mg sodium, 2 g carbohydrate, trace fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

2 of 2

Texas-Style Fryer (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.