Texas-Style Fryer Recipe

5 1 1
Texas-Style Fryer Recipe
Texas-Style Fryer Recipe photo by Taste of Home
Publisher Photo

Texas-Style Fryer Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Grill: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Grill: 1 hour

Ingredients

  • 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

Directions

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.
Originally published as Texas-Style Fryer in Country Chicken Cookbook 1995, p92

Nutritional Facts

12 ounce-weight: 579 calories, 44g fat (20g saturated fat), 193mg cholesterol, 1601mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 42g protein.

  • 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
  1. 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.
  2. In a small saucepan, saute garlic in butter for 1 minute. Stir in broth and lemon juice.
  3. 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.
Originally published as Texas-Style Fryer in Country Chicken Cookbook 1995, p92

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTexas-Style Fryer

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jblunt4 User ID: 1506399 20104
Reviewed Mar. 20, 2012

"This chicken was amazing! quick prep, easy cleanup and yummy results! This is definitely a keeper!"

Loading Image