Poulet Frit

French-fried Poultry

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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


  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