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1
You need a tall narrow pot that will accomadate two hens with oil and still not be much more than half full.
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2
To see if your pot is big enough, put the hens in and fill with water to cover the hens.
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3
Make sure they can move easily and they are not tightly packed into the pot.
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4
Remove them and check water level.
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5
The water level is the amount of oil you will need to deep fry the hens.
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6
Make Master Brine if using.
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7
Rinse hens well with cold water.
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8
Add to cooled brine.
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9
I put them in a tall canister type bowl and the brine covered them completely.
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10
Refrigerate overnight.
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11
Remove from the refrigerator 1 hour prior to cooking.
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12
Pour off brine and dry the hens with paper towels inside and out (important to keep oil from boiling over.).
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13
Leave them in a colander to drain and come up to room temperature.
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14
DO NOT LEAVE THEM SITTING AT ROOM TEMPERATURE.
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15
Once they reach room temperature, you need to go ahead and cook them.
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16
Heat oil to 375u00b0.
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17
While oil is heating, mix 1/2 cup flour with salt, pepper and garlic powder.
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18
Lightly coat the first hen in the seasoned flour and shake off excess.
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19
When the oil reaches 375u00b0, hold the hen by the legs and slowly lower it into the hot oil.
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20
Do this slowly to prevent the oil from boiling over.
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21
Once the first hen is lowered completely, coat the second hen.
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22
By the time you have the second hen coated, the oil temp should have come back up a little and you can go ahead and lower it into the oil with the other hen.
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23
Move the hens around making sure all sides are cooking evenly.
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24
The hens cook completely in 25 minutes or less.
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25
They will be a light golden brown.
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26
To hold the hens for 30 minutes, heat oven to 200u00b0 while frying and place a wire rack over a pan.
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27
Place the hens on wire rack in warmed oven.
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28
If you desire additional seasoning, you can add it to the flour before coating the hens or inject the birds.
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29
I don't recommend the injection because of the boil over possibilties with the hot oil.
