Poulet Frit

French-fried Poultry

Small broilers under two pounds are best for French-frying. Cook in oil heated to a lower temperature than is normally recommended for French-frying. This prevents the outside from being overcooked before the flesh around the bones is done.


  • 2 small broilers (under 2 pounds) or Cornish hens
  • Simple coating
  • Vegetable oil
  • Salt and pepper to taste


  1. Cut the broilers into pieces. Cut breast in half. Remove the center bone. Separate legs from thighs. Cut off wing tips. Cook the backs, ribs, and wing tips in seasoned water and make stock to use at another time. (These pieces are too bony to fry.) When these bony pieces are done, remove the meat from the bones. Make Currie sauce. Add meat to sauce.
  2. Dry the fleshy pieces well on paper towels. Dip them into a Simple Coating, either No. 1 or No. 4. Heat oil to 360 degrees. Add coated chicken pieces, a few at a time, and cook about 5–8 minutes. When done, they will rise to the surface of the oil. Do not crowd the pan. Lift out pieces as they are cooked. Drain on paper towels. Keep warm in a hot oven while frying the remaining pieces of chicken. Season after cooking. Fry parsley for a garnish. Serve with curry sauce. Tartare or Béarnaise sauce may also be served with French-fried chicken.


Rully Blanc