Cast Iron Chef
is Blowin Smoke!
Looks good I love KFC. I'm lazier and use the store bought batter. This one has a nice kick to it.
Grilled Fried Chicken Experiment
- Thread starter DerHusker
- Start date
legendaryhog
is Blowin Smoke!
What does the baking powder and/or baking soda do for you? I've never used it in my fried chicken.
effinUker
is Blowin Smoke!
Here ya go - I had to find it for myself. I'm obsessing over this. :biggrin1:
http://www.bbq-brethren.com/forum/showthread.php?t=19279&highlight=chicken
creekwalker
Full Fledged Farker
Does anyone have a link for a thread on wilburpan's method? If you do, you know more than Google does. (Don't think that justifies a prize though.) Thanks!
falconer
Knows what a fatty is.
DerHusker; I just tried this and it came out WONDERFUL... Thanks so much for sharing it. Use the straight-up recipe with one exception; with your comments I tried baking powder instead of baking soda. I thought it was fine but the wife said try baking soda next time, so I will.
Did it indirect on the kettle at about 355º with some cherry wood small pieces.
I used boneless thighs. Brined them. Dredged both sides, then let them sit in the fridge for about 5 hours. Then rolled them up, toothpicked them, then onto the grill. Took maybe 20 minutes or so to get to 165º.
I could not believe how good they looked when I opened the lid!
Very nicely crisped skin, and the chicken underneath was juicy and flavorful. Two of those thighs disappeared very quickly.
I noticed one thing... The dredge on the inside of the roll did not crisp, of course. But when it mixed with the juices in the chicken and came off onto the plate, it was like a really good chicken gravy. Had not been expecting that but it was pretty cool... I can work with that somehow...
Next time... I will coat the back side of the boneless thigh with a chicken rub I make, then add some of that rub to the flour mixture. But I dunno... I kinda liked that gravy...
I might try some bright colored BBQ sauce I've made on a couple and see if the skin holds its crispness after a light, late, saucing. But if it doesn't, I'll kill the sauce. These are plenty good without it...
Here's a photo taken after dinner. The skin on this looks a little more moist than it really was; this piece sat with the exposed side down for a few minutes and picked up the juice. Fresh off the grill it was crisper than this.
But man... that's good... Thanks again!
Did it indirect on the kettle at about 355º with some cherry wood small pieces.
I used boneless thighs. Brined them. Dredged both sides, then let them sit in the fridge for about 5 hours. Then rolled them up, toothpicked them, then onto the grill. Took maybe 20 minutes or so to get to 165º.
I could not believe how good they looked when I opened the lid!
Very nicely crisped skin, and the chicken underneath was juicy and flavorful. Two of those thighs disappeared very quickly.
I noticed one thing... The dredge on the inside of the roll did not crisp, of course. But when it mixed with the juices in the chicken and came off onto the plate, it was like a really good chicken gravy. Had not been expecting that but it was pretty cool... I can work with that somehow...
Next time... I will coat the back side of the boneless thigh with a chicken rub I make, then add some of that rub to the flour mixture. But I dunno... I kinda liked that gravy...
I might try some bright colored BBQ sauce I've made on a couple and see if the skin holds its crispness after a light, late, saucing. But if it doesn't, I'll kill the sauce. These are plenty good without it...
Here's a photo taken after dinner. The skin on this looks a little more moist than it really was; this piece sat with the exposed side down for a few minutes and picked up the juice. Fresh off the grill it was crisper than this.
But man... that's good... Thanks again!
B
bradymartin
Guest
will this work on a wsm say upper grate?
falconer
Knows what a fatty is.
Don't see why not... Get your temp up to 350º or so and give it a go. If I was doing a dozen of them, I'd do them on my WSM. But I was only doing four thighs and the kettle looked neglected... ;-)
The more you smoke on that thing the more you'll like it. I have not had anything come out of it that wasn't delicious...
Charlie
DerHusker
Babbling Farker
Nice! Although it's no really my idea / recipe, I'm glad you enjoyed it.DerHusker; I just tried this and it came out WONDERFUL... Thanks so much for sharing it. Use the straight-up recipe with one exception; with your comments I tried baking powder instead of baking soda. I thought it was fine but the wife said try baking soda next time, so I will.
Did it indirect on the kettle at about 355º with some cherry wood small pieces.
I used boneless thighs. Brined them. Dredged both sides, then let them sit in the fridge for about 5 hours. Then rolled them up, toothpicked them, then onto the grill. Took maybe 20 minutes or so to get to 165º.
I could not believe how good they looked when I opened the lid!
Very nicely crisped skin, and the chicken underneath was juicy and flavorful. Two of those thighs disappeared very quickly.
I noticed one thing... The dredge on the inside of the roll did not crisp, of course. But when it mixed with the juices in the chicken and came off onto the plate, it was like a really good chicken gravy. Had not been expecting that but it was pretty cool... I can work with that somehow...
Next time... I will coat the back side of the boneless thigh with a chicken rub I make, then add some of that rub to the flour mixture. But I dunno... I kinda liked that gravy...
I might try some bright colored BBQ sauce I've made on a couple and see if the skin holds its crispness after a light, late, saucing. But if it doesn't, I'll kill the sauce. These are plenty good without it...
Here's a photo taken after dinner. The skin on this looks a little more moist than it really was; this piece sat with the exposed side down for a few minutes and picked up the juice. Fresh off the grill it was crisper than this.
But man... that's good... Thanks again!
Titch
somebody shut me the fark up.
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This all looks good,
I have to try this
I have to try this
