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Awesome crispy chicken!

AZRPAZRP Posts: 10,116
edited 11:52AM in EggHead Forum
Yesterday I put 5 drumsticks in a ziplock with buttermilk and a liberal amount of salt, cayene, Chipotle powder, garlic powder, hot sauce, and pepper.

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Refrigerated overnight and then coated with cornflake chips.


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Put them on at 350 dome indirect.

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Added an ear of corn for the last 40 minutes.

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Coated the corn with mayo and Tony's creole seasoning, this was some seriously good chicken. Tangy, spicy, extremely crispy, and delicious.

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Comments

  • FlaPoolmanFlaPoolman Posts: 11,672
    Thought you would be attacking the red meat with Kim out of town :whistle: But with chicken like that your eating great :woohoo:
  • vidalia1vidalia1 Posts: 7,091
    Randy,

    Now that looks amazing....I will gave that a try :)
  • FiretruckFiretruck Posts: 2,678
    That looks great. How was the corn? It looks very interesting.
  • AZRPAZRP Posts: 10,116
    Corn is iffy this time of year but that ear was good. I'm not supposed to eat butter so I tried mayo made from olive oil instead and really liked it. -RP
  • cookn bikercookn biker Posts: 13,407
    Thanks Randy for this post. I just pulled out some wings and am going to marinate in buttermilk and tobasco.
    Looks fantastic, as usual!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • AZRPAZRP Posts: 10,116
    Hey Molly, I put quite a bit of salt in the buttermilk thinking it would work as a brine, which it did. I was just going to flour them but the buttermilk was so thick I thought it would turn into paste. The cornflake crumbs worked great. -RP
  • cookn bikercookn biker Posts: 13,407
    Nice! We would make chicken fingers at a chef operated corporate place. We would take chicken breasts and skin 'em and cut in 3 strips and marinate 'em in the butter milk/tabasco mix over night. Talk about a tender and flavorful chix. Customers loved that day! The mix was a light pink, simple but good.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little ChefLittle Chef Posts: 4,725
    Randy....Wow...Wow...Wow, do those ever look fantastic!! :laugh: I would venture to guess this is one "experiment" The Filly will be happy to partake in. ;) Nicely done. :)
  • AZRPAZRP Posts: 10,116
    Yeah, I told you I was going to flour them, but then I remembered I had some left over corn flake crumbs. -RP
  • Little ChefLittle Chef Posts: 4,725
    Perfect choice! :laugh: ;)
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That looks fine and dandy. But how was the ugly steaks?

    Mike
  • reelgemreelgem Posts: 4,256
    Randy that looks fantastic!! Fried chicken without all the fat. Yum!! I'm going to give this one a try on some wings.
    Wait a minute...something just dawned on me. Today is Kim's B.D. Where's her food? 4 legs and one ear of corn?? Poor Filly :(
  • AZRPAZRP Posts: 10,116
    Mike they were absolutely the finest tasting piece of protein I have ever put in my mouth. -RP
  • AZRPAZRP Posts: 10,116
    She is visiting her parents in NC. -RP
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Finnaly the quest for crispy skin chicken is complete! :laugh: It really does look great. Never hear of soaking in buttermilk before.
  • reelgemreelgem Posts: 4,256
    Ok, that explains it Randy. I hope she's having a good time out in NC. It's a beautiful time of the year out there.
  • reelgemreelgem Posts: 4,256
    I don't use real butter for anything. I use the Crisco butter flavor spray on corn. It's great on popcorn too, instead of all the fat you get in the buttered popcorns. Also, the smart balance or "I can't believe it's not butter" spray butter is great on baked potatoes and veggies too. I even use it on toast, pancakes..just about anything.
  • AZRPAZRP Posts: 10,116
    Jl, the buttermilk gives chicken a really nice tangy flavor. -RP
  • Never hear of soaking in buttermilk before.
    JL, that's the only way to "fry" chicken :laugh:
    Venison, too! Chicken fried steak....the list is endless. My little Dutch grandmother learned that back in the Great Depression.

    Randy, you are the real Iron Chef champ...that translation from the 60's recipe of oven baked to Egg baked sure worked well. Congrats on the cook--probably no leftovers, either :woohoo:
  • Ross in VenturaRoss in Ventura Posts: 7,220
    Looks great Randy and I bet it tasted great

    Ross
  • BobSBobS Posts: 2,485
    That looks great. I wish I had a couple of those legs right now.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    That is a great recipe, which I think that I'll be trying out this weekend. Now if only I remember where I put that drum/wing rack...

    Thanks for the ideas, RP!
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Yummy! I have some buttermilk in the fridge that is out of date 20 days, someone told me buttermilk does not go bad, is this true?
  • Paul58Paul58 Posts: 79
    That looks so good, where did y'all get the rack?
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Susan,

    Send me the bill for your new bottle of buttermilk, and I'll pick it up. It'll be less than the E.R. co-pay if you get sick. :)

    Hope that you're doing well out there!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I got one similar at Target, but I've seen them at HD and Lowes.
  • YetiBobYetiBob Posts: 61
    WOW!

    LOOKS AMAZING!

    How long did the legs take at 350?

    MMMMMmmmmm MMMMMmmmmmmmmmmmm
    In Maryland
  • Delicious, thanks for the pics. I will be making it for sure.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone eLse does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • AZRPAZRP Posts: 10,116
    90 minutes to get to 190 internal temp. -RP
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