I placed 3 chicken breasts into a pan and covered them in buttermilk, adding a few TBS of kosher salt, about 1/2 teaspon of cayenne pepper, a couple grinds of coarse black pepper, and few squirts of tabasco sauce. You could say I was aiming for spicy chicken. They brined for around 5 hours and then I covered them in a mixture of bread crumbs, cayenne pepper, coarse black pepper, onion powder, garlic powder, and ground thyme.
I smoked these with mesquite at 350 for just under 1.5 hrs
I think I could eat this every night. It was juicy, spicy and right amount of salty. The flavors I used get along well with the mesquite, and I ate mine along with a fresh batch of Jeff's goodness gracious sakes alive bbq sauce.
I smoked these with mesquite at 350 for just under 1.5 hrs
I think I could eat this every night. It was juicy, spicy and right amount of salty. The flavors I used get along well with the mesquite, and I ate mine along with a fresh batch of Jeff's goodness gracious sakes alive bbq sauce.
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