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Use black pepper bacon or any bacon to flavor the peanut oil. For you serious spice hounds, try this ode to the city's incendiary fried chicken.

Recipe by Southern Living November 2014


Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

25 mins
2 hrs 20 mins
Makes 8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes).

  • Meanwhile, remove giblets and neck from turkey; pat turkey dry. Stir together salt and pepper. Sprinkle 1 Tbsp. salt mixture inside cavity; rub into cavity. Sprinkle outside of turkey with remaining salt mixture; rub into skin. Let turkey stand at room temperature 30 minutes.

  • Using long-handled tongs, carefully lower bacon, 1 slice at a time, into hot oil. Fry 1 to 2 minutes or until bacon is brown and crisp. Drain bacon on a paper towel-lined baking sheet; reserve bacon for another use.

  • Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes). Keep oil temperature between 325° and 345°. Remove turkey from oil; drain and let stand 30 minutes before carving. Reserve 1 cup frying oil from fryer.

  • Stir together ground red pepper, brown sugar, paprika, and garlic powder in a medium saucepan. Carefully whisk in reserved 1 cup frying oil, and cook over low heat, stirring constantly, 5 minutes. Brush mixture over turkey, and serve immediately.

  • Note: We tested with LouAna Peanut Oil.