Tonight was some killer chicken. Been sperimentin' with ChefRD style breading on thighs, and tonight was a big success. My wife likes very little meat, and it must be flavorful. If it ain't marinated, she won't go near it. She likes ChefRD's breading, but does not like skin. [p]Here is what I did:
Pulled off the skin and cut the extra fat off a bunch of thighs.
About 11 am, I mixed up some soy sauce, oyster sauce, sesame oil, half a lime worth of juice, and some chili sauce. I mixed up a dry batch of cracked ginger, green peppercorns, tellicherry peppercorns, grains of paradise, corriander seeds, curry, garlic and onion powder.....then mixed half of the dry spices in with the marinade.[p]After the thighs had marinated for a few hours, I shook off the excess marinade, and proceeded with the milk/egg bath, and coated with the flour/cornmeal mixture (which had the other half of the dry spices mixed in). Chilled for about 2 hours (to let the coating set), and cooked the thighs indirect at 375-400. I flipped only once (as the breading comes off easily if over-handled.) It took about 50 minutes, and the bread coating was golden brown and perfect. The chicken inside was juicy and hot, and had plenty of flavor from the marinade. Thighs done on the egg are awesome, but when you marinate them...then "ChefRD" em, and cook em indirect, it is a wonderful treat.[p]Thanks once again ChefRD for the amazing idea of breading chicken for egging.