"Fried Chicken" on the egg

Boogie

I got this idea from watching Robin Miller (I think) on Food Network then modified a few things. I took some chicken breasts, dredged in flour, egg, and Panko. Then put them on the egg indirect at 400 dome for 25 minutes or so. Oh, I also sprayed them with Canola and flipped then once during the cook. Served them with buffalo sauce and ranch for dipping. Very good stuff. I think this would make a great sandwich. Take a peak.

This was right before the flip.



Ready to eat.

gwopy

Looks very similar to breaded, baked chicken...

DynaGreaseball

Nice work. Chicken does well on the grill.

Take a look at www.dizzypigbbq.com and click on his cruncy wings recipe. Very similar, but he uses half flour and half corn meal, and some of his Tsunami Spin Seasoning in his mix. Great stuff. Some call it "Almost Fried" Chicken.

Zippylip

I have heard (although I have not tried) that corn starch adds to the crunchiness you are looking for in non-fried "fried" chicken, maybe next time dredge in that instead of flour, see if it actually works

DatilpepperBBQ

Canola is made from seeds that are toxic. Google it.

Gunnar

There are some post from a couple of months ago called unfried chicken. It's worth trying.

Edemitch

Try using Cornflake crumbs for something a little different. It gives it a really nice crunch

Stanley

BUT, if you try to eat the corn stalk, you could choke! AND, chickens could peck your eyes out! Well, if you lay down in the coop they could. Just be careful is all I'm saying

Klag

DatilpepperBBQ wrote:

Canola is made from seeds that are toxic. Google it.

Urban legand. Read all about it here.

http://www.snopes.com/medical/toxins/canola.asp

AZRP

AZRP

Looks good dude! -RP

ColaCooker

Looks delicious! We love our chicken cooked this way. I wonder if any of the BBQ contest competitors have tried to turn in chicken cooked this way? Don't think it violates any of the rules and it would certainly stand out.

Stanley

Tongue firmly in cheek response to DatilpepperBBQ.

BENTE

love that unfried



Click HERE for unfried link

grEGGor

We are going to try that tomorrow - thanks for the idea!

Greg