Ballistic Chicken again

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millerbuilds

Master of the Pit
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May 13, 2013
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Little Elm, TX
I have been making Ballistic (smoker fried) Chicken quite a few times over the past year. I decided to make a couple changes and go for a "Nashville Hot" version.
Changes:
1- Brine the Chicken, I did a typical brine, except that I added a cup of Krystal Hot Sauce
2- In addition to BBQ rub in the dredge, I added Black Pepper (2 tsp) and Cayenne Pepper (1 tsp)

In the end, it was crispy with heat but not too hot, super tender and juicy. Not sure why but I had a bit of dry flour on the to of a couple pieces of chicken, it did not change the taste, but the appearance was a bit off.

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Creamy cucumbers and orzo salad balanced the heat from the chicken


Smoke ON!

- Jason
 
Love me some fried chicken......And that looks absolutely amazing! And that plate looks great too!
Jim
Thanks Jim, it was yummy
thats an interesting way to cook chicken !!
if it tastes 1/2 as good as it looks ..i wanta peice !!

how long did you smoke it and at what temp ? i gotta try this
Thanks Cal, I smoked it at 365 it took about an hour
Yes please splain? Also what else is in the dredge? Want to try as well - nice looking plate!
The recipe I got from Ballistic BBQ, I changed it up a bit.
By first rolling the chicken in Corn Starch, then Club Soda, then the dredge. The Soda reacts with the corn starch and the baking powder in the dredge.
The Dredge, AP Flour, Panko, Baking Powder, Salt Pepper, Paprika, BBQ rub and Cayenne Pepper (pepper for heat)
No Oil!

Thanks!

Jason
 
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