Originally Posted by bigabyte
I originally wanted to use your Chicken Batter...but when I saw the cook times I decided to go with cracker crumbs instead. I think either higher heat, or maybe less time offset and more time on direct heat would help. It may also help if I had farking EGGS to get the crackers separate from the meat!
When I first saw what you were doing, I thought "Uh oh!" One of the experiments I did was with pork. The problem was that the juice is runny and leaks through the batter making it soggy -- you know, the runny, red soggy, gross spots that you might expect. I didn't do any more experimenting with pork or beef. I wanted to avoid cracker or bread crumbs as this is another form of crutch -- nothing against it, but it was not what I was going for. When I saw that is what you did, I breathed a sigh of relief. I'm not saying you can't do it with batter, but I would crank the heat up to 450*-500*. I don't know if that would work, but it is what I would do next. It'd also be a faster cook obviously.
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