Roasted Fried Chicken


 
James Lake

James Lake

TVWBB Emerald Member
I started this party by putting two birds on the roti on the WSM, I made a fresh herb and garlick paste for the birds:
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I got the WSM to 200 and birds stayed on until they temped at 150, a little over three hours. I had added mesquite for a smoke flavor:
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Resting:
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After the birds reached room temp I cut them up and gave them a buttermilk bath with a little hot sauce added. While the birds were bathing the tatters were prepared to be roasted in the oven:
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Started to prepare the CI with grape seed oil:
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For some reason I like this picture:
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After the oil hit 375 I infused the oil with herbs and garlick, the garliiick smelled so good:
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Garlick and herbs out and the chicken in after being coated in flour, herbs and S&P:
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It took awhile to fry up all of the chicken, they were fried until they tempted to 160....the thermapen paid for itself tonight.

All of the chicken fried and the chokes are on:
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Remember that fried garlick???? Well it didn't go to waste was used to make garlic toast.

Here is your plate, you'll need a napkin:
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The chicken was so moist and had several different flavor profiles, not a quick cook but well worth the effort.

Thank you all for having dinner with me.
 
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