Thread: Deep Frying Rub??

I've heard recently about using a rub on chicken or turkey before deep frying. Does anyone know what kind of rub? Is it like the rub used when smoking?

Sounds good, but I just don't know what to use.

I'll thaw, pat dry then spray with cooking spray so the seasonings will stick. I usually use season salt, garlic, red pepper, black pepper. I don't inject them, I think this takes away from the flavor.

Thaw take the giblet stuff out dry inside and outside. Rub mustard inside and outside put cagun rub inside and outside leave in frig over night. Fry the next day. Inject or not your choice.

Ribit's idea is a good one, I like a turkey done like that. I also like to do the cajun butter inject and then just rub on a healthy dose of cajun seasoning, either way your gonna have a tasty bird.

I use Tony Chachere's Jalapeno butter injection marinade and then coat the outside with Tony Chachere's cajun seasoning.

Same as Iammac except we use the creole butter injection.The ol fryer will be warming up here in about two hours.