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JAllen
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Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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 Posted: Apr 19 2011 Post subject: |
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That looks like some pretty good chicken right there.
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smokin'gal
BBQ Pro
Joined: 28 Jun 2010
Posts: 610
Location: Seattle, WA
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| Posted: Apr 19 2011 Post subject: |
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Thanks for the compliments everyone and for checking out my post.
| daddywoofdawg wrote: | | So you just grill it over indirect heat?like oven baking it?details please I'd like to try it. |
Yes, you basically just follow the prep instructions on the chicken fry bag, which involve:
1. Seasoning the chicken
2. Dipping it in a batter made of 5 tbsp of chicken fry mix and 1/2 cup of water
3. Coat the chicken in the dry chicken fry mix
4. Toss on the grill indirect
I oiled the grill grate and sprayed the chicken pieces with Pam (to aid in the browning and prevent patches of dry flour on the chicken). While I rotated the chicken pieces around the grill, I did not flip them.
| Oregon smoker wrote: | | Chicken in chicken broth? Why? How and what does it do? |
I like to soak chicken breasts in chicken broth, as I find it helps with the juiciness factor. Not like a brine, but good enough--without running the risk of making the chicken salty. I don't think chicken thighs really need it, but I had some leftover broth I needed to use up. Otherwise, I would have just soaked the chicken in buttermilk. |
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Toga
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Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan
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| Posted: Apr 20 2011 Post subject: |
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That looks awesome. I'd like to give it a whirl. My only question is did the breading absorb much smoke? I'd be afraid it would absorb too much for some peoples tastes.
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smokin'gal
BBQ Pro
Joined: 28 Jun 2010
Posts: 610
Location: Seattle, WA
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| Posted: Apr 20 2011 Post subject: |
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| Toga wrote: | | My only question is did the breading absorb much smoke? I'd be afraid it would absorb too much for some peoples tastes. |
It definitely tasted "smokey" like it had been cooked on the grill, as I used lump charcoal briquettes for the cook. I wouldn't say it was overly smokey. |
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necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
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| Posted: Apr 20 2011 Post subject: |
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I'll have to show this to my wife when she gets back from her business trip this week. I'm definitely up for giving this a try myself as long as she doesn't have any issues with trying it!
No smoke wood I'm guessing from your prior post, just charcoal for fuel? Seems like something I could try . . . 
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smokin'gal
BBQ Pro
Joined: 28 Jun 2010
Posts: 610
Location: Seattle, WA
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| Posted: Apr 20 2011 Post subject: |
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| necron 99 wrote: | | No smoke wood I'm guessing from your prior post, just charcoal for fuel? Seems like something I could try . . . |
No smoke wood...just lump charcoal. |
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SoTexSkinny
Newbie
Joined: 26 Mar 2011
Posts: 30
Location: Helotes, TX
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| Posted: Apr 22 2011 Post subject: |
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This is just unbelievable to me... I will be trying this very soon. I love fried chicken but my doc says I need to lay off it. Hopefully the flavor is very similar but without all the grease. I must say I'm not impressed easily, but I am very impressed with this outside the box thinking!
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yukoff
BBQ Fan
Joined: 19 Sep 2005
Posts: 391
Location: Newcastle, WA
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| Posted: Apr 24 2011 Post subject: |
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I just tried this tonight and was quite happy with the results. Marinating/brining in the chicken broth overnight gave it the needed salt chicken sometimes requires, i marinated in buttermilk afterwards for ~8 hrs, but not sure what difference that made compared to just, say, dipping it in prior to the breading. Does marinating it in buttermilk really matter?
I used panko and some other cajun rub @ 415F for on the propane grill, off to the side (indirect heat). Skin turned out really crispy, very happy i can have crispy skin chicken on the grill without deep frying it!
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smokin'gal
BBQ Pro
Joined: 28 Jun 2010
Posts: 610
Location: Seattle, WA
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| Posted: Apr 24 2011 Post subject: |
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| yukoff wrote: | | I just tried this tonight and was quite happy with the results. Marinating/brining in the chicken broth overnight gave it the needed salt chicken sometimes requires, i marinated in buttermilk afterwards for ~8 hrs, but not sure what difference that made compared to just, say, dipping it in prior to the breading. Does marinating it in buttermilk really matter? |
Glad to hear of your success. Buttermilk is supposed to make the chicken tender. I'm not sure if it really matters for this recipe. One could always try it without the buttermilk and see. |
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