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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Un-Fried Chicken

JayHawkEyeJayHawkEye Posts: 170
After seeing @Doc_Eggerton 's beautiful Allegro legs, I got to thinking about doing some "fried" legs the same way. So I let some chicken legs get happy in a buttermilk bath (along with some paprika, DP Firewalk and rosemary/garlic) overnight in the fridge. Configured the XL for a raised direct session at about 400* and used a leg holder to do the cooking. Four of the legs got dredged in a flour/Firewalk/black pepper/Cookies seasoning mix, and the rest got coated in a bbq chip/sriracha chip crumb mixture. They turned out awesome! 
I didn't get them raised enough, so the tops got a little blackened - still tasty. I will try this again raised indirect so the breading doesn't get scorched, but overall I (and everone else) was very happy with the outcome.
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"Take yourself lightly, but what you do seriously." - M. Martin
XL BGE - Johnston, IA

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