93_confirmed
Take a breath!
- Joined
- Apr 22, 2014
- Location
- Princeto...
After seeing the recent Kettle Fried Chicken threads, I decided to give it a try...but with boneless/skinless breasts instead of the usual thighs/legs. I used a recipe from one of the folks over at the Weber Kettle Club but was a little skeptical because from what I've seen online, everyone that does this fried chicken always has skin to work with. Would it work with boneless/skinless breasts?
I cut the breasts in half longways, marinated them buttermilk and hot sauce for 4 hours, and coated them in half Italian breadcrumbs and half panko. Then threw them on direct heat for 3-4 mins per side. They came off crunchy, juicy, and with a really nice flavor. Couldn't be happier with the result and definitely a hit with everyone who tried them. :grin: I paired them up with Salt & Vinegar potatoes (sliced, boiled in vinegar and grilled).
http://weberkettleclub.com/forums/other-recipes/%27fried%27-chicken/
I cut the breasts in half longways, marinated them buttermilk and hot sauce for 4 hours, and coated them in half Italian breadcrumbs and half panko. Then threw them on direct heat for 3-4 mins per side. They came off crunchy, juicy, and with a really nice flavor. Couldn't be happier with the result and definitely a hit with everyone who tried them. :grin: I paired them up with Salt & Vinegar potatoes (sliced, boiled in vinegar and grilled).
http://weberkettleclub.com/forums/other-recipes/%27fried%27-chicken/