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Baked Chicken

shmoony
shmoony Posts: 17
edited November -0001 in EggHead Forum
Has anyone ever tried a breaded baked chicken on a pizza stone over the plate setter. I'm going to try it tonight, but I would feel better if I got a thumbs up before giving a whirl.
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Comments

  • Hungry Celeste
    Hungry Celeste Posts: 534
    I wouldn't put it directly on the stone, but would use a shallow pan..I try not to get my stone too greasy/funky as I use it for direct baking.
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  • shmoony
    shmoony Posts: 17
    Thanks for the reply. The chicken will be heavily coated with a flour/ panko crust, so i don't think it will funkify the stone. My thought about putting it on the stone was that it would absorb moisture and make a crispy crust. Putting it in a pan would cause it to sit in it's own juices. My goal is to get a crunchy, crispy crust without frying. Any thoughts.
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  • gdenby
    gdenby Posts: 6,239
    You might want to check out:

    http://www.dizzypigbbq.com/recipesWings.html

    I haven't done these myself, but several members have reported good results. The method might extend to what you are trying.
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  • fishlessman
    fishlessman Posts: 34,571
    it works good with thighs and wings, not so sure about breast meat because there isnt much fat

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=903879

    chef rd's origional recipe

    Breaded hot wings that are crispy and easy. (Pictures)
    Ingredients:
    •1/2 Cup Milk
    • 1 egg
    •1/2 Cup flour
    •1/2 Cup corn meal
    •1/2 tsp cayenne pepper
    •1/2 tsp white pepper
    •1/2 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • Chicken Wings


    Preparation Directions:
    • Prepare the milk/egg wash
    • Mix all the dry ingredients
    • Dredge the wings thru the wash, and then roll in the dry spices.
    • Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.


    Cooking Directions:
    • Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutes to prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever you turn them over.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • civil eggineer
    civil eggineer Posts: 1,547
    I cook my chickens spatchcocked and indirect. Once the meat temps have hit their targets, I pull the platesetter and cook direct for 1 to 2 minutes per side. It crisps up the skin but you need to watch it carefully so it doesn't burn.
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