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The Devil's Hot Toad Chicken
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I found this recipe in a French grilling book at the local public library. My family really liked it! It has very well-balanced flavor.
I posted more about on our blog.
It's basically a spatchcocked chicken basted with a mix of Dijon mustard and paprikas. Cooked direct (or raised direct) at about 325, flipping a few times and sprinkling on bread crumbs and melted butter. I found the technique quite interesting.
I posted more about on our blog.
It's basically a spatchcocked chicken basted with a mix of Dijon mustard and paprikas. Cooked direct (or raised direct) at about 325, flipping a few times and sprinkling on bread crumbs and melted butter. I found the technique quite interesting.
Comments
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Looks great!"I've made a note never to piss you two off." - Stike
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looks like it came out really crispy
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Yes. The bread crumbs make it crispy...but not crunchy like fried chicken. I think this is characteristic of French cooking: well-balanced.fishlessman said:looks like it came out really crispy
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