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450* better than 500* for Chicken

Ross in VenturaRoss in Ventura Posts: 6,460
edited November -1 in EggHead Forum
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Twelve Chicken thighs W Southern Flavor Garlic Seasoning and Southern Flavor Cajun Seasoning with a dusting Flour.
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After 30-min.
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Pulled at 1-hr. These thighs perfect texture on the skin and vary moist on the inside.
Ross
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Comments

  • FidelFidel Posts: 10,168
    Look good Ross. You ever try mixing up a 3:1 mixture of flour and corn starch, then adding your rub to that before dredging the chicken?

    I've been doing thighs like that for a while now and really like the results. The outer texture is like pan fried chicken - very crispy and flaky crust - with the trademark moistness of egged chicken on the inside.


    Curious how the flour only would compare to the added cornstarch in your opinion.
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  • Rod,
    Next time I do Chicken I'll add the corn starch and post it.
    Thanks for the tip,
    Ross
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  • RRPRRP Posts: 14,659
    I too like the corn starch induced crispness. Sometimes I'll add the c/s to the dry batter but other times I dust the chicken using c/s in this tea strainer. the mesh is very fine and just perfect size for c/s.
    IMG_0866.jpg

    like this
    IMG_1809.jpg
    Ron
    Dunlap, IL
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  • Old SaltOld Salt Posts: 357
    Last night I did a spatchcock chicken direct at 425 for 1 hour and 15 minutes and it came out moist with crispy skin. We sprinkled seasoning salt, Mrs Dash and lemon pepper on them. When I put them on I sprayed them with Pam. They were raised up 1 inch into the dome.

    (Damn!! What happened to my high school vocabulary?)
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  • I've been using the panko & parmesan over olive oil and getting very nice texture & tasty results.

    The wife won't approve any other way (well, except Asada, but that's not crispy/battered).

    It's all good!
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  • RRP,
    I like the Tea strainer!
    Ross
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  • Kevin,
    I'll give it a try.
    Ross
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  • I think I'll try this tonight. What liquid do you typically dredge with?
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  • Brad,
    I didn't use any liquid. It seems to work with just the juices from the Chicken.
    Ross
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  • FidelFidel Posts: 10,168
    Liquid? We don't need no stinkin' liquid.

    I let the moisture of the chicken do the magic. A very light coating of flour/corn starch is all you need. I knock of the excess, let it sit for 10-15 minutes, then dredge them again.

    Looks like this when done:

    ChickenDone800.jpg
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  • Beanie-BeanBeanie-Bean Posts: 3,092
    I appreciate all the nice information everyone shared on this one!

    Ross,

    Your chicken looked great!
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  • Mike,
    Thanks I'm sure yours well too!
    Ross
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  • reelgemreelgem Posts: 4,256
    I like the panko parmesan idea w/olive oil. So what temp are u using? Panko seems to burn easily. Also are u doing them spatchcock and on the grid or raised?
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  • BeliBeli Posts: 10,751
    Ross, Have to say I love the way you are always looking for innovative ways to cook even if it means just changing the Temps. That last pic is yo kill for....TKS and all the best
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  • Beli,
    Thanks,
    Ross
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