Fried Chicken Thighs


 
I must confess, we did remove the skin. Yeah, I hated doing that, but in the long run I guess it's best. Especially with Memorial Day Weekend coming up, won't be paying too much attention to a proper diet
 
ChuckO said:
I must confess, we did remove the skin. Yeah, I hated doing that, but in the long run I guess it's best. Especially with Memorial Day Weekend coming up, won't be paying too much attention to a proper diet
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I suppose that’s small enough sacrifice for the gustatory Bacchanalia which is to come next weekend!
Around here the weekend will may be but, is not limited to, the John Wayne birthday party (he’d be 114) on Saturday, planting flowers at some point before and after that, and probably a brisket for Smoke day on Monday?
 
Timothy F. Lewis said:
I suppose that’s small enough sacrifice for the gustatory Bacchanalia which is to come next weekend!
Around here the weekend will may be but, is not limited to, the John Wayne birthday party (he’d be 114) on Saturday, planting flowers at some point before and after that, and probably a brisket for Smoke day on Monday?
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His birthday is on a Friday, right?
 
timothy said:
I see some herbs in there, what was the coating?
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It's an "eye-ball" recipe, but there's lots of good stuff in it:

Teaspoon measurements of spice:

White Pepper
Rosemary
Thyme
Basil
Garlic Salt
Onion Powder
Celery Salt
Paprika
Oregano
Dry Mustard

A cup + measurement

Breadcrumbs
Flour
2-3 Eggs

Mix all the spices in with the breadcrumbs, adjust to personal tastes in one bowl, and the flour in a separate bowl.

Dip the chicken thighs into the flour, coat both sides
Dip the breaded chicken into the Egg Wash
Then dip the breaded egg washed thigh into the breadcrumbs

You can certainly add heat, but this is one of those rare recipes that I don't
 
ChuckO said:
Dip the chicken thighs into the flour, coat both sides
Dip the floured chicken into the Egg Wash
Then dip the floured egg washed thigh into the breadcrumbs

You can certainly add heat, but this is one of those rare recipes that I don't
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Some clarity in the directions
 
Dang Chuck that looks amazing.
Mine never look as stellar as those.
Do you ever brine or add a touch of corn starch?
 
Andy Kaminski said:
Dang Chuck that looks amazing.
Mine never look as stellar as those.
Do you ever brine or add a touch of corn starch?
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I haven't brined yet, because if you get nicely coated in the flour and breadcrumbs, they're basically sealed and very juicy. I have figured out, you don't want your BBQ to exceed 350, preferably a consistent 325. I have found that if you exceed 350, the bread burns and cracks, and defeats the method. I will say this, my worst BBQ Fried Chicken, was still very tasty :)
 
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