Cornstarch & Skinless Chicken

thirdeye

<p />I wanted to make some chicken to take for day two of an ice fishing derby on Sunday. Although the cornstarch is my current favorite for crisp skin, I did not know how it would be day old & cold for lunch. So tonight I Egged some SKINLESS thighs. They were rinsed in lemon juice/water, rubbed, then dusted with cornstarch. Dome temp was 350° to 400°. I should have done more!! The one I sampled was great. The appearance was just like pieces with skin. The cornstarch locked in moisture and captured the flavor of the rub. I turned twice and added pepper on the first turn. [p]~thirdeye~

Spring Chicken

thirdeye,
All this corn-starch-on-chicken talk/photos has got me hankering for some and I bought a box of corn starch today. I like your skinless version since I'm still on a diet. Hope to try it tomorrow or Monday. Thanks for the recipe.[p]Spring "Chicken Eat'n" Chicken
Spring Texas USA

Unknown

thirdeye,
Do you think corn starch would work on wings??I'm cooking some today and may give it a try.

ChrisC

thirdeye,[p]Direct? Cooked to what temp? [p]They look great!![p]-ChrisC

Groundfish

5 o'clock somewhere,
it works GREAT. i did some the other night. i just dusted with some rub and then lightly with cornstarch. cooked direct over a raised grid for about 1.5 hours at around 275º.

thirdeye

ChrisC,[p]Those were indirect and I pulled them 175'ish. They were good cold.[p]~thirdeye~[p]