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Ping: AZRP Re: The Chicken
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jeffinsgf
Posts: 1,259
Randy,
Am I reading the recipe correctly, in that each piece of chicken is wrapped in foil individually?
Am I reading the recipe correctly, in that each piece of chicken is wrapped in foil individually?
Comments
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The trick is dipping them and wrapping them quickly so they loose as little heat as possible. You also want them to stay in the sauce during the soak time. So that's why I wrap each one individually. -RP
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Thanks. It's my plan for tomorrow or Sunday. Have you every done it with skinned chicken? Wife's not a big chicken skin fan, and most preparations end up in the trash. I'm thinking that if I skin the chicken, then flour it and proceed with The Chicken we can actually have some spice on our chicken.
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FWIW ...
Good question!
I look forward to the answer.
:-)
Later,
Peter -
Can't answer that because I've never tried it skinless. -RP
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Yes you can. I have done it with skinless chicken many times and actually prefer it.
Most of the breading/crust will fall off when you unwrap, but I just dump what falls away back onto the chicken.
And unlike Randy, I wrap the chicken 2-3 pieces together in foil - but I ladle a very generous amount of sauce into the packet with them for the rest period. -
Hey Rod, do you flour the skinless pieces? -RP
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yessir -- 1 part corn starch, 3 parts flour and a couple heavy pinches of salt.
A lot of times I will double dredge them. -
Rod,
Do you use bone-in, skinless or boneless, skinless? I'm thinking of just buying a whole chicken and cutting it up (like Mom used to) and skinning it, so that I still have the bones. -
I use boneless/skinless - but i imagine either would work just fine.
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