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"The Chicken" Southern Style

Egg JujuEgg Juju Posts: 658
edited 4:43AM in EggHead Forum
After trying AZRP's fabulous chicken and the way it looked when it came off the Egg I knew right then I had to give it a southern twist. I love fried chicken and it is hard to find good friend chicken around here. Believe it or not, most of us in Kentucky don't believe KFC is good chicken... at least not since the Colonel sold the recipe. :)

So... I made some simple modifications and got this wonderful southern fried chicken dinner.

First I cut up a whole chicken and let the pieces rest uncovered in the fridge for about 2 hours. Then I got the egg stable at 350 with a plate setter and a drip pan. Once it was rolling along I tossed the chicken pieces in Kentucky Kernel Seasoned flour. It was good, but since it is a thin coating next time I will amp up the flour with more salt and pepper. The chicken pieces went on the Egg and I closed the lid. 90 minutes later we had crispy crunchy southern style fried chicken. No mess... no fuss... no oil splattered everywhere... fewer calories... I think I can keep that up for awhile. :laugh: I will certainly be making the spicy version from time to time, but this version well be in the rotation too. Here are some pics I took along the way.

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I know everyone here says this... but I love my Egg... this was too easy and too tasty and I had fried chicken with a subtle smoky flavor. It don't get much better than that! :)
Large and Small BGE * www.quelfood.com

Comments

  • thechief96thechief96 Posts: 1,908
    Looks like you nailed it..any leftovers? ;)
    Dave San Jose, CA The Duke of Loney
  • Looks fabulous!
  • FidelFidel Posts: 10,172
    I do that quite frequently, it is terrific.

    One thing I do is add corn starch to the flour in about a 1:5 ratio. This helps it crisp a bit more. You can also spray it with oil (pam or olive oil in a misto) to give the crust an early boost.

    Another tip for southern style is to soak that chicken overnight in buttermilk with a few shots of Frank's Red Hot in there.

    I love the yardbird, it is very versatile and open to experimentation.
  • HoosierHoosier Posts: 107
    Thanks for this tip. I have always had ok results but never had really good crisp when trying this before. Definitely will try the cornstarch next time.
  • Looks good. I just read a blog about making "fried chicken" in the oven. The chef uses baking powder to increase the pH to get better color and bubbles in the skin. Here is the link:

    http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html
  • SmokeyPittSmokeyPitt Posts: 9,722
    Looks great! I will definitely give this a try and take Fidel's cornstarch suggestion.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • FiretruckFiretruck Posts: 2,678
    very nice cook, ;) thanks for sharing
  • Man, this one I'm going to try immediately. Thanks for sharing.
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