Hungry Fan Style Chicken
fryer chicken, butter, Hungry Fan Barbecue Spice Blend, sweet onion, lemons, olive oil, chicken stock, dry white wine, limes
Barbecue, Latest Recipes, Main Event
Nothing says summer like barbecue, right? A while back, we developed our own proprietary barbecue spice blend. We came up with it as a super easy way to make delicious game-day recipes that your friends will be asking you to make again for months!
In this recipe, we’ve taken a standard chicken preparation and maxed out the barbecue flavor. This delicious dish is made with ½ a packet of our barbecue blend and is crazy tasty. Plus, there’s enough spice blend in one pouch to make this twice! (And trust us, you’ll wanna.)
1 (3–4 pound) fryer chicken
1 stick salted butter
½ packet (1 ounce) Hungry Fan Barbecue Spice Blend
1 large sweet onion, chopped
1–2 lemons, sliced into wedges
Canola or olive oil
4 cups chicken stock
4 cups dry white wine
Salt, to taste
Ground black pepper, to taste
1–2 limes, sliced in wedges (optional)
Pat bird dry and then rub with butter and Hungry Fan Barbecue Spice Blend.
Fill bird’s cavity with chopped onions and lemons.
Fill a Dutch oven with just enough oil to cover the bottom evenly. Turn a stovetop burner to high and sear each side of the fryer bird (approximately 4 minutes per side). Remove from heat.
Add 50/50 chicken stock & dry white wine to the Dutch oven until 1 inch of the bird is submerged.
Cover and bake at 350 degrees F for 1 hour, flipping the bird once, halfway through.
Once the chicken is done baking, remove it from the Dutch oven to rest. Then reduce cooking liquid by half in a medium sized skillet, adding a knob of butter for body as needed.
Plate chicken on a platter, then drizzle the reduced sauce on top. Garnish with a sprinkle of salt, pepper, and raw onions. We also added some lime wedges for good measure. Serve!
Pro Tip :
Fryer chickens are a great way to prepare shredded chicken for a variety of different recipes. The fryer can be shredded after cooking and used in tacos, sliders, or to top nachos.