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Crispy chicken breasts (bone in)

TroubleTrouble Posts: 276
edited 4:51PM in EggHead Forum
Hi, all. After your advice about the coffee crusted pork tenderloins yesterday, I ran out of time even without considering the sauce. So that experiment will be tonight.[p]Last night we had some monster chicken breasts. These things were huge. Anyway, I did a coating experiment and they came out pretty darn good, though I can't wait to play with improvements.[p]I had the egg settled in at 400 with a direct setup and a raised grid. I dipped the chicken breasts in milk then a 50/50 mix of cornmeal and Italian bread crumbs. I added a bunch of ground pepper to that mixture but otherwise didn't mess with it. They cooked on the raised grid (sorry--I don't remember how long) until they reached 170 internal. No flipping. In fact, I never touched them until they started to look about right, then I took the temp. I did spin the grid after about 30 minutes and close the vents down a bit. The cook ended with the egg at 350.[p]The flavor of the coating could get a boost in a number of directions, but the texture was exactly what I was after. The thin coating gave it a very crunchy outside, still moist and tender on the inside. I did not use any EVOO or butter to aid browning, but it looked and tasted like I did. I love this--it's healthy fried chicken! I can't wait to try some additions to the coating...onion and/or garlic power, favorite rubs, various herbs; next would be a boneless breast similarly treated, then served with a marsala sauce. Geez, I better buy shared in a chicken farm.[p]Have an outstanding day, everyone! Pork tonight...[p]Trouble


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