Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

frickin' chicken

henapplehenapple Posts: 13,251
Got a little tongue tied yesterday and call chicken fried chicken..frickin' chicken.( no pbr consumed at this time) Henceforth that will be my official name for this dish. Sort of a test run on the throw down and in an unusual suprise I was very, very pleased with the outcome, as was the family. I was able to spend my afternoon cooking and working on my barrel project.
image
First i fried some bacon. Mainly for the grease but also because i can...
image
Soaked the flattened chicken in whole milk and an egg. My son cried when he saw the whole milk...mama buys skim.
image
Most people probably dredge their chicken but i bag it and let it set for a while. From the old catfish fry days.
image
I used my ci platter or griddle under my skillet. My first fry on the egg and thought the griddle might catch any spitting grease. Temp was around 500 dome which was perfect. Used the thermapen for the grease and the chicken. Put the Chicken(2 batches) in the oven but not covered. It did a great job of keeping the crust crispy.
 image
Saved a little of the grease and some of the "scrunchies" as Jake calls them.

image
Used the leftover all purpose flour mixed with a little Dizzy Dust. Just enough to see it in the flour. Stirred in the whole milk and added more than needed so i could cook it "down". Mama always makes the gravy but I decided to make a run at and my arm hurts... (slapping myself on the back)
image
What's better than chicken fried chicken or frickin chicken than frickin chicken smothered in gravy and bacon bits. Jake asked where the leftover bacon was so we crumbled it up over the chicken...He's learning quickly.

What I learned.

Double dip and dredge or shake twice...much better crust.
Pound the chicken but don't get cray cray. Means crazy for those with no street cred.
Thermapen the chicken to the correct temp...tender as &^%$
Use the bacon for the grease and the topping..not like you're eating healthy anyways.
I didn't use a lot of spices but the crust and chicken spoke for itself.

This will be done on a frequent schedule. Thanks for looking.



Green egg, dead animal and alcohol. The "Boro".. TN 
·

Comments

  • Little StevenLittle Steven Posts: 26,942
    And healthy too!

    Steve 

    Caledon, ON

     

    ·
  • MickeyMickey Posts: 15,814
    I love you man :x
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • GriffinGriffin Posts: 6,697
    WhoWee!! That is some mighty fine lookin' frickin' chicken!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • EggcelsiorEggcelsior Posts: 10,225
    I <3 u 2 Henapple! U so cray cray, wit yo frickin' chickin' and all. All deez h8ers just be h8ing!!!!

    Tx for postin'.

    Wait. Did you say Street Cred or 16 year-old girl text-speech?
    ·
  • MickeyMickey Posts: 15,814
    PS: you win man on the throw down
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • DredgerDredger Posts: 204
    Oh yeah! Good fried chicken is an art form. Express yourself.
    Large BGE
    Greenville, SC
    ·
  • henapplehenapple Posts: 13,251
    This throw down has been great. It has inspired me to try new things and I'm absolutely loving the cast iron.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • SmokeyPittSmokeyPitt Posts: 5,599
    This looks "last meal" good.  Love, peace, and gravy made with chicken and bacon grease. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Ideal chicken frying oil temperature is supposed to be 375 degrees.  They say at "that" temperature the chicken seals the oil from entering the inside??
    ·
  • EggcelsiorEggcelsior Posts: 10,225
    edited May 2013
    Ideal chicken frying oil temperature is supposed to be 375 degrees.  They say at "that" temperature the chicken seals the oil from entering the inside??
    This is true. Lower, it gets greasy. Higher, the breading burns before the innards cook. I presume Henapple's thermal mass of the PS and griddle kept the oil temp down.
    ·
  • Fred19FlintstoneFred19Flintstone Posts: 5,026
    That looks frickin' great!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

    ·
  • henapplehenapple Posts: 13,251
    It did. I used the thermapen and placesetter. I also used the old method.. Drop of water to check.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • bbqlearnerbbqlearner Posts: 675
    Awesome cook!

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Ideal chicken frying oil temperature is supposed to be 375 degrees.  They say at "that" temperature the chicken seals the oil from entering the inside??
    This is true. Lower, it gets greasy. Higher, the breading burns before the innards cook. I presume Henapple's thermal mass of the PS and griddle kept the oil temp down.
     
    I have a "pressure fryer" called a "broaster" and the prescribed temperature setting is set at 375 degrees, and it maintains that temperature throughout the cook.  The instructions identify that temperature that seals the chicken's breading to the skin and seals the oil from entering the chicken, so the chicken cooks in it's own juices.  This "broaster" cooks the chicken under a pressure of 13 pounds per square inch, like a pressure cooker, it cooks very fast!  It will cook eight chicken breasts in eight minutes to prefection every time!  So i figure if you can cook chicken at 375 degrees in a CI pan, the same should hold true, just take longer to cook since it isn't under pressure??

    ·
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    You can use buttermilk in place of the whole milk. I usually let my soak overnight. For an extra thick crust you can double coat the pieces. Let them sit for 10-15 minutes after the first flouring and then dip them in the buttermilk again and re-flour.

    I also usually use a lid on my CI skillet when I fry chicken. This will help cook the chicken a little faster so that the skin does not over brown.

    Your results, including the gravy, look really good!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • fishlessmanfishlessman Posts: 16,520
    fried chicken is my worst cook, i think you may have fixed some problems im having with it
    ;)
    ·
  • michigan_jasonmichigan_jason Posts: 1,299
    I typically do mine differently with great results, that said, I am doing mine this way next time and will report on the results. This is by far one of the best looking fried chicken cooks I have seen. Great work!

    KCCO



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

    ·
  • chris123stockchris123stock Posts: 664
    Man that looks amazingly good. Bravo sir.  =D>
    ·
  • SkiddymarkerSkiddymarker Posts: 6,295
    I picked up a six pack of PBR in Bellingham last week, (Customs let me through no duty, I'm going right to my bar and drink a toast to you! Nice cook. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • calikingcaliking Posts: 6,447
    Beautiful, man!!! I was working through the images in my head, but when you said "frickin chicken smothered in gravy and bacon bits", I blew a fuse... it sounds terrific.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • SkinnyVSkinnyV Posts: 2,296
    Great cook how much lump consumption.
    Seattle, WA
    ·
  • MickeyMickey Posts: 15,814
    This guy doing a very dangerous way at the Texas Fest about 2 or 3 years ago. . Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • RLeeperRLeeper Posts: 480
    @henapple how many pieces of bacon did you fry up and what type of oil did you use? Looks great!
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    He'll yeah! Wish I had me some frickin chickin

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • TUTTLE871TUTTLE871 Posts: 1,316
    That looks incredible, reminds me of the way my Granny used to make fried chicken along with the gravy.
    Only thing different would she would have a giant can if crisco involved.

    I always said if I get the choice of what to eat for my last dinner it would be my Grannies fried chicken or my dads Chicken Fried Steak.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

    ·
  • henapplehenapple Posts: 13,251
    @SkinnyV... About normal for 500
    @RLeeper.. Around 5 or 6. Just piled some in there and moved it around till crispy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • Looks mighty tasty to me. Will have to try this myself once I get a few more cooks under my belt.
    ·
  • mikeb9550mikeb9550 Posts: 95
    You need to keep a defibrillator close by after eating that one. Looks like some good eats....
    ·
  • RACRAC Posts: 1,309
    Now that's my kind of cook! Look's awesome.

    Ricky

    Spring, TX

    ·
Sign In or Register to comment.