This 4-gallon Bayou Fryer is the ultimate in outdoor cooking. Perfect for backyard parties with family and friends. Fry fish, chicken, hushpuppies, and fries.

This 4-gallon Bayou Fryer is the ultimate in outdoor cooking. Perfect for backyard parties with family and friends. Fry fish, chicken, hushpuppies, and fries.  Bayou Classic 4-gallon fryer is one of the most efficient deep fryers on the market today Include 2 stainless steel fry carts, temperature gauge, drain valve, extension legs, and 10-PSI regulator kit with stainless-steel braided hose No scorch design Features a V-bottom design that keeps the base oil temperature cooler than the top frying temperature so batter does not burn and oil stays cleaner The heat from the propane flows through the rear tube of the fryer, rolling the oil as it travels through Measures 38-1/2 by 14-1/2 by 11-1/2 inches with stand  Review: First off, I hardly write reviews, but I did feel the need to write one about the Bayou Classic 4 Gallon Fryer. My wife and I have been in charge of cooking food for an annual Friday night dinner for our church campout for over 5 years. We have used the standard fryer basket setup over a propane burner for the last 4 years. I'm a very good cook, and even so, it was difficult to keep the temp at 350 degrees, and toward the end of the night, the chicken was picking up all of the burn batter that had stayed in the fryer. We constantly had to skim the oil to pull off the dirty oil. The fry stations were hot and sweaty because of the burners, and it was an over all chore. We cook about 250 individual pieces of chicken consisting of legs and thighs. This year, we decided to make a change. We purchased two of the 4 gallon fryers this past Monday, they were delivered on Wednesday. We simply threw the boxes into our trailer and headed of to the campout on Thursday. Friday morning, we tossed the chicken into a sweet tea brine, and left them in the cooler with a bit of ice. We then proceeded to unpack and build the fryers. They give you most of .the tools you need (except for a adjustable wrench to screw in the burner and the temp gauge). Assembly took only about 15 minutes per fryer. We set everything up and sat around drinking a few ice cold beverages. The dinner started at 6:15PM. About 4:45, we filled the fryers with vegetable oil, fired them up on full high, and it took only about 10 minutes to bring up to 350. I have to say that it held that temp VERY VERY well. A few adjustments here and there on the gas output, and it stayed pretty rock solid. We simply removed the chicken from the brine, drained them on a rack, and dredged them in our flour and seasoning. We could fit 10 thighs in one fryer and bout 16 legs in the other fryer. we simply would keep the temp at about 350 degrees and once the chicken was golden brown, the internal temp had almost always hit 160/165 degrees. They chicken came out perfectly. Crispy, delicious and not oily. The inside was piping hot, and super juicy. Amazingly, the oil stayed super clean, and all of the excess flour fell to the bottom of the

Bayou Classic 4-gallon fryer is one of the most efficient deep fryers on the market today

BUY FROM AMAZON
Include 2 stainless steel fry carts, temperature gauge, drain valve, extension legs, and 10-PSI regulator kit with stainless-steel braided hose
No scorch design
Features a V-bottom design that keeps the base oil temperature cooler than the top frying temperature so batter does not burn and oil stays cleaner
The heat from the propane flows through the rear tube of the fryer, rolling the oil as it travels through
Measures 38-1/2 by 14-1/2 by 11-1/2 inches with stand

Review:
First off, I hardly write reviews, but I did feel the need to write one about the Bayou Classic 4 Gallon Fryer. My wife and I have been in charge of cooking food for an annual Friday night dinner for our church campout for over 5 years. We have used the standard fryer basket setup over a propane burner for the last 4 years. I'm a very good cook, and even so, it was difficult to keep the temp at 350 degrees, and toward the end of the night, the chicken was picking up all of the burn batter that had stayed in the fryer. We constantly had to skim the oil to pull off the dirty oil. The fry stations were hot and sweaty because of the burners, and it was an over all chore. We cook about 250 individual pieces of chicken consisting of legs and thighs.
This year, we decided to make a change. We purchased two of the 4 gallon fryers this past Monday, they were delivered on Wednesday. We simply threw the boxes into our trailer and headed of to the campout on Thursday. Friday morning, we tossed the chicken into a sweet tea brine, and left them in the cooler with a bit of ice. We then proceeded to unpack and build the fryers. They give you most of .the tools you need (except for a adjustable wrench to screw in the burner and the temp gauge). Assembly took only about 15 minutes per fryer. We set everything up and sat around drinking a few ice cold beverages. The dinner started at 6:15PM. About 4:45, we filled the fryers with vegetable oil, fired them up on full high, and it took only about 10 minutes to bring up to 350. I have to say that it held that temp VERY VERY well. A few adjustments here and there on the gas output, and it stayed pretty rock solid. We simply removed the chicken from the brine, drained them on a rack, and dredged them in our flour and seasoning. We could fit 10 thighs in one fryer and bout 16 legs in the other fryer. we simply would keep the temp at about 350 degrees and once the chicken was golden brown, the internal temp had almost always hit 160/165 degrees. They chicken came out perfectly. Crispy, delicious and not oily. The inside was piping hot, and super juicy. Amazingly, the oil stayed super clean, and all of the excess flour fell to the bottom of the "V" in between the heating tube. No more needing to skim the oil. Also, the temp at the fry station was nice and cool. All of the heat is exhausted out of the back vent. Once we finished up, we let the oil cool, drained it into buckets, and sealed the buckets. We simply poured the used oil back into the fryer and pushed out all of the sediment down the 1" Drain tube. It worked perfectly. Cleanup was a breeze and we simply wiped down the inside with a cotton rag.

If you are on the fence about buying one of these fryers, don't hesitate. They are well built, and perform flawlessly. I have been cooking for most of my life, and these guys are the real deal. ENJOY!!