Darian Hofer
TVWBB Pro
Marinaded in coconut milk and Mrs Dash type seasoning, patted dry and Meat Church Gospel just before grilling at 375.
Little slow so how about some chicken thighs
- Thread starter Darian Hofer
- Start date
Jeff Boudman
TVWBB Wizard
Looking good!
Darian Hofer
TVWBB Pro
The coconut milk does tenderize, takes away most of the chicken packaging funk and adds a nice sweetness with a mild coconut flavor. The more you pat them dry the easier it is to get a crust and crispy edges. Cooked 2 weeks ago without adding the salt free seasoning. I liked the added flavor of the seasoning in the coconut milk.
LMichaels
TVWBB 2-Star Olympian
Interesting stuff. When I make fried chicken I will many times do a nice buttermilk soak. I don't dry them after the good soak. I also will usually Dr up the buttermilk with some hot sauce, and maybe a couple other seasonings. Then toss the wet pieces in well seasoned flour and fry. Turns out a nice crust then.
Darryl - swazies
TVWBB Platinum Member
Pro tip - most may already know.
Make your own buttermilk...............
1 cup of milk, fat choice is your choice....even whipping cream is acceptable, and a good choice.
1 Tablespoon of vinegar, I use white but most will work without any flavor changes. ( lemon will also work instead of vinegar )
I put the vinegar on top but most add the milk to the vinegar.
Swirl, let stand for 5 to 10 minutes.....pick up the measuring cup and give it a swirl, it should appear to be curdled slightly.
I use this as a much more efficient option to buying buttermilk....it makes 1/4 of the amount of what I can buy a quart of it for as most of the time I only need a cup or 2...the rest usually goes to waste.
Works well when I use it to make a buttermilk wings or thighs or something similar..........
Moisture increases, texture changes for the good, and with luck you can change the flavor of the meat.
100% add spice to the buttermilk.... ESPECIALLY is you are making fried chicken.....I just go hot heat indirect on the kettle for crispy skin.
I love to use this spice as the heat and the flavor is just amazing....unfortunately it is no longer available....once my 3 remaining bags are gone of course.
A good simple spice rub again especially for the fried option would be....paprika, black pepper, oregano, garlic and cayenne. Fun things like white pepper and hotter chili peppers make it exciting.
Unfortunately the longer you can have it sit in the buttermilk the better......I find 30 minutes is way too little.....on the other hand 24 hours is too long. 8 hours should do you good but if you get to 12 that is fine too......
Make your own buttermilk...............
1 cup of milk, fat choice is your choice....even whipping cream is acceptable, and a good choice.
1 Tablespoon of vinegar, I use white but most will work without any flavor changes. ( lemon will also work instead of vinegar )
I put the vinegar on top but most add the milk to the vinegar.
Swirl, let stand for 5 to 10 minutes.....pick up the measuring cup and give it a swirl, it should appear to be curdled slightly.
I use this as a much more efficient option to buying buttermilk....it makes 1/4 of the amount of what I can buy a quart of it for as most of the time I only need a cup or 2...the rest usually goes to waste.
Works well when I use it to make a buttermilk wings or thighs or something similar..........
Moisture increases, texture changes for the good, and with luck you can change the flavor of the meat.
100% add spice to the buttermilk.... ESPECIALLY is you are making fried chicken.....I just go hot heat indirect on the kettle for crispy skin.
I love to use this spice as the heat and the flavor is just amazing....unfortunately it is no longer available....once my 3 remaining bags are gone of course.
A good simple spice rub again especially for the fried option would be....paprika, black pepper, oregano, garlic and cayenne. Fun things like white pepper and hotter chili peppers make it exciting.
Unfortunately the longer you can have it sit in the buttermilk the better......I find 30 minutes is way too little.....on the other hand 24 hours is too long. 8 hours should do you good but if you get to 12 that is fine too......
Darian Hofer
TVWBB Pro
I also never dry my chicken before a flour dredge when frying. Entirely different process. But if you have a dripping wet chicken thigh, you are fighting off the exterior moisture/steam before you can start getting the nice little crusty char.
But I think the coconut milk would be a great pre soak before flour dredge and frying. I need to try this.