Egg’d Fried Chicken

Mattman3969

Watched a video from Ballistic BBQ last week and been dying to try it. So here we go 

So the dredge station consisted of Cornstarch, Club Soda and the flour mix.  I was intrigued with the Club Soda and the reaction with the cornstarch. It was a serious bubbling brew when the two met. 

Then onto the egg at 425 indirect and I started out up on the extender. After about 30mins I went out and checked and found the breading getting to dark. I think this was because of the reflective heat from the dome.  I moved them to OEM height and went about my business.  

After moving them down.  This was at about 40mins into the cook.  

Checked the temp when I was happy with texture of the breading and it was 190°.  So I pulled and left on a cooling rack for a bit 

Silly O’l plated pic.  I was more concerned with the chicken than sides today.  Lol

Thanks for taking the time to read.  

SciAggie

It looks great. How do feel about the taste and texture?

Mattman3969

@SciAggie - the taste was really good but I will not put any wood in next time. I used 1 chunk of apple this time and I think the breading just sucked it up.  Wasn’t terrible more like a lil tweak for next time.  The texture was the closest to actual fried chicken that I’ve ever come without frying it. Really crispy and when you bit the skin the breading stayed in place on the skin. I hope that makes sense. I guess I should’ve got a bite through pic but that’s just gross.  Lol. 

SciAggie

Thanks for the assessment. That looks like a recipe I’d like to try. 

Mattman3969

@SciAggie - Here’s the video if you’d like to watch 

https://youtu.be/doYyjpvCgx4

fence0407

Might have to try this....nicely done sir!

Botch

Matt, recently I've been doing something similar with cheekun, but about halfway through the cook I'd brush the parts with oil (top-side only, it soaks around the breading to the bottom side) and I get a really nice crunch, using only 2 tablespoons or so of oil.  Give it a try, and I'd be curious what you think.  

Mattman3969

@botch - I feel like such a dummy.  I have your thread bookmarked. I need to get better at checking here before I head out to the web. Lol. 

I went back and read the thread.  Looks like you didn’t have any breadcrumbs in the mix. I’m gonna try that.  I liked the looks of your crust vs mine.  

johnnyp

beautiful, matt

caliking

Very nice, sir.

I've tried KFC (kettle fried chix) before, and liked it. We're not  big on deep frying, so this is definitely a happy medium. 

JohnnyTarheel

Nice Matt 

Mattman3969

caliking said:

Very nice, sir.

I've tried KFC (kettle fried chix) before, and liked it. We're not  big on deep frying, so this is definitely a happy medium. 

@caliking - I’m gonna tinker with the P a bit after Re-reading @Botch thread on the same thing. I’m going to eliminate the breadcrumbs and mist with oil about 1/2 thru and go at felt level to help not to over brown   

Mattman3969

Thanks for the compliments guys. This one is going to a work in progress till I nail where I like it.  

SciAggie

Mattman3969 said:

caliking said:

Very nice, sir.

I've tried KFC (kettle fried chix) before, and liked it. We're not  big on deep frying, so this is definitely a happy medium. 

@caliking - I’m gonna tinker with the P a bit after Re-reading @Botch thread on the same thing. I’m going to eliminate the breadcrumbs and mist with oil about 1/2 thru and go at felt level to help not to over brown   

This thread made me experiment. I had some skinless, boneless thighs that I soaked in buttermilk. Then I dredged in panko breadcrumbs with SPOG, chili powder, and paprika. I baked these in the egg at 400. About halfway through I sprayed them lightly with some canned vegetable spray to help them brown. 

They didn’t taste like fried chicken but the crust had a pleasant crunch to it. 

Mattman3969

@SciAggie - anytime I’ve ever baked/fried and have gone with a lighter sticky binder like just a little oil I end up really crispy. Just the opposite when I’ve used eggs or buttermilk I seem to be less crispy and the coating wants to fall off to easily.  Yours looks incredible. 

  I think a lot of the taste will be from the extras you throw in the flour and delete the breadcrumbs. I doubt I’ll ever get the it was fried taste by going sans oil but I’m cool with that.  I also think a little cayenne will help my results.  Just spitballing here.  What you think?

northGAcock

Matt....damn fine job. 

SciAggie

I was happy with the result. The crust stuck well. I used buttermilk because I had some and didn’t have club soda. I’ll definitely try your recipe when I get the ingredients. I think the light spray of veg oil helped brown the crust and may have added to the crispness. 

All of these permutations are healthier than frying. I’ll keep playing. Thanks for getting us all going. 

Botch

A couple of you guys mentioned misting/spraying with oil, halfway through the cook.  
That's how I lost my right armhair; I use a brush.    

Mattman3969

@Botch - are you runnin direct heat?

SciAggie

@Botch I am really careful - and this is an indirect cook. I agree it’s dangerous over any open flame. 

MasterC

Great looking skin. Like where you're going with that. I will be trying that dredge line up. Nice looking results.

Botch

Mattman3969 said:

@Botch - are you runnin direct heat?

I usually do cheekun indirect.  

JethroBodeen

Can one of you post a link to the @Botch thread for comparison purposes? I searched with page after page of no luck....

SemolinaPilchard

@JethroBodeen I believe this is it. I am about to try it myself.https://eggheadforum.com/discussion/1218185/grill-fried-cheekun/p1

Mattman3969

Yep that’s it 

Botch

Must be it; "cheekun" is spelled correctly.    

loco_engr

I watched the video and did I miss what temp the PBS was?

Mattman3969

loco_engr said:

I watched the video and did I miss what temp the PBS was?

He didn’t say a temp. I went with 425 just cause. Lol

JethroBodeen

@SemolinaPilchard Thank You!

craigsotheregg

I tried this last night, I too noticed he didn’t mention the temperature. I went 400 with the grill at the felt line. I ended up raising it on the AR after 45 minutes to get it to brown more. Came out really good. Thanks for posting the video.