A little chicken pron

Yes, I did Myron Mixon's cupcake chicken from his latest book. Followed it exactly from the recipe. Very dry and over cooked as I expected from the long cooking times. Cut the times back significantly and they came out great (for me) but my family still likes the fatty skins....
 
These definitely weren't dry. Each cup was running over with fat/butter/chicken juice. I could probably cut down the amount of time they cooked after taking them out of the cups
 
big brother smoke said:
Have any of you had consistent success with muffin chicken?
Click to expand...

I've only done one comp. And, we didn't do use muffin pans. We placed near DAL. So, this winter I've been trying to improve. These are the only two times I've tried it with muffin pans. Both times the chicken came out great. Very juicy, bite through skin and tasty. I'm about to prep more for tonight. They were good. But, not "HOLY CRAP THAT'S GOOD". I think a different sauce would help. I love SBR. But, it doesn't seem "right".
 
MaximumJEFF said:
I've only done one comp. And, we didn't do use muffin pans. We placed near DAL. So, this winter I've been trying to improve. These are the only two times I've tried it with muffin pans. Both times the chicken came out great. Very juicy, bite through skin and tasty. I'm about to prep more for tonight. They were good. But, not "HOLY CRAP THAT'S GOOD". I think a different sauce would help. I love SBR. But, it doesn't seem "right".
Click to expand...

Cool, keep us posted.
 
Practice makes perfect, right?
9D2F0B08-EA14-4294-95DE-C0681C3E8447-14286-00001B6BCD3FF181.jpg
 
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