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Chick Trick...

post #1 of 7
Thread Starter 




Plumped, battered, and fried…chicken that is.


Using my Cajun Fat Boy injector, I injected some bone-in chicken breast with a French onion marinade, letting them rest overnight in the fridge.



 I then brought them out and proceeded to batter them. First in flour, then egg, and finally in seasoned Panko bread crumbs, and I let them rest to absorb all the dry ingredients. I got a frying pan w/oil heated to 350°; I then gently placed the breast skin side down. Once they were golden brown, I flipped them, seasoned them lightly, letting them fry for another 5 minutes.






 I finished them off in the oven for 25 minuutes @ 325°, just to make sure they were completely cooked. Gloria is scared to death of any meat that isn’t cooked enough to her satisfaction. Besides, this was an experiment. She lived through the taste test…



The final pic doesn’t show the marinade in the meat, I need to work on a better distribution method. but when I did taste it… it was very moist and positively Bon-A-Roo.

Thanks and Gracias for checking out my chick trick.

post #2 of 7

Thanks for sharing, I don't know about the flavor, but it definetly looks moist and tender!PDT_Armataz_01_34.gif

post #3 of 7

Dude! Injected and fried thats gotta be over the top flavor. I'm droolin.

post #4 of 7

Wow Rich that looks over the top good. I finally have Mrs Scar understanding that if the juices run clear the bird is done no matter what it looks like. Sometimes the pink in the bones just does not go away before the meat is leather.

post #5 of 7

Rich, with all the smoking going on here I appreciate some fried chicken! Did ya sneak some pork fat in that pan? PDT_Armataz_01_25.gif

post #6 of 7

Rich that looks might good my friend. 

post #7 of 7

looks good and crunchy!

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