Amt. of corn starch and DP in premix for boneless, skinless chicken thighs

Babyray

What proportions of Corn starch and DP mix to coat these boneless, skinless thighs in? Do you premix it together before applying to the thighs?[p]Thanks,[p]Ray Price

Celtic Wolf

Babyray,[p] Corn Starch???? Are you smoking them or deep frying them?[p] Just rub on the DP and Smoke'em!![p]

AZRP

Babyray,
I use about 1/2 cornstarch to 1 DP. -RP

Celtic Wolf

AZRP,[p] OK I am cornfused.. What is the corn starch for?

AZRP

Celtic Wolf,
I use it to crisp the skin, my wings come out very much like deep fried ones. -RP

J Appledog

But he's cooking boneless, skinless thighs, AZRP. Why use cornstarch? JCA

AZRP

J Appledog,
I didn't catch the skinless, you're right, not needed. -RP

mojopin

Babyray,[p]We coated them with cornstarch and some with Raging River and Some with Tsumani Spin, they came out almost like they were fried on the egg. I'm not sure of the amounts though, we eyeball almost everything. We coated them and then left them in the fridge uncovered for about an hour before cooking. [p]Cooked them indirect for about 1.5 hours, over a 'drip pan' filled with mushrooms, potatoes, 2 head of garlic, wine, chicken stock, and some more cornstarch, that was amazing too![p]-mojopin

Eggecutioner

Babyray,[p]I know there are several people that pre-mix, I do not. [p]Wash the yard bird, dry it, pierce the skin lots and lots, season it, lightly (very Lightly) dust it with the cornstarch. Like through a sieve.[p]I have found that if I put too much cornstarch on it can get pasty and gooey.[p]I cook at about 300-325 for an hour, then raise the temp to get cood and crispy.[p]E[p]E

Eggecutioner

AZRP,[p]Wouldn't the cornstarch still capture the melting fat from the thighs and make a light crispy coating?[p]E

AZRP

Eggecutioner,
Don't know, never tried. Seems like I read a post a few months back where someone used cornstarch on BS thighs. -RP