I cant remember how long I fried those hens. I think it was about 10 min-15mins. Just have to keep the heat in the medium zone. Well, you know too hot and they will be well done on the outside and underdone on the inside. Just right heat and you can let them go till they get really tender as they cook through to the bone.
We fried them once with out any batter. They are good that way too. If I remember we deep fried them plain and use sweet and sour chili sauce.
The Southern fried hens were fantastic.
Last year I did a smoked turkey and pork shoulder. I brine cured them a few days in advance using curing salts. Morton's Tender Quick to be exact. Mixed with brown sugar kosher salt, bay leaf, rosemary, fresh cracked black pepper.
Cured them for a few days them cold smoked them for quite some time. The day that I served them I roasted them till done.
Man they were frickin good.
This year TG is at my sisters house. Im not cooking, only making a few pies.