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Chick Trick...


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Jun 21, 2007

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.


Master of the Pit
OTBS Member
Joined May 20, 2010
Thanks for sharing, I don't know about the flavor, but it definetly looks moist and tender!


Epic Pitmaster
OTBS Member
Joined Jul 26, 2009
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.


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Rich, with all the smoking going on here I appreciate some fried chicken! Did ya sneak some pork fat in that pan?


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
Rich that looks might good my friend. 

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