Chicken tender/fingers.

[gmc2003]

Never mind ...duh just saw your answer to the country fried.
Going to have to try both....hmmm wonder if chicken thighs w/bone in will work. Looks like the chicken was skinned also. Wonder if skin on will work?...oh such fun to play.

Kit, yes bone in chicken works well. I've done bone in wings, thighs and legs. I wouldn't recommend anything like beer batter for the first try - as you will probably loose most of the batter. Double dredge in flour and eggs seems to work best. Once I figure out how to do the wet batter I'll post it up.

This cook was skinless as they were chicken fingers(not supposed to have skin), but if you leave the skin on it will be as crispy as deep fried chicken.

I never think about breading something that’s gonna go on the grill or smoker...

Looks great!

I only do breading when using the kettle and vortex. Extermly high heat. I'm basically trying to figure out how to make some of our favorite foods without the oil. So far it's been pretty successful.

Thanks for reading the post guys.

Chris.

 

[mike5051]

Looks great Chris! Thanks for the inspiration!

Mike

 

[gmc2003]

Dude, those look really tasty. It only took 20 minutes for them to cook? I'm going to have to think about trying this out. I love chicken like this. Only mine would have some Sweet Baby Ray's buffalo sauce in place of the Frank's. Thanks for the idea Chris.

George

BTW can you share your Sirracha mustard sauce recipe?

George

George thanks for the look and like. 20mins. yeah it's sliced chicken breasts maybe 1/4 to 1/2 inch thick. I'm not sure if brining in SBR's will work that well, never tried it. Let me know if you do and how it turns out. The mustard was a prepared mustard bought at the local grocery store - sorry no recipe for that one.

 

[gmc2003]

Looks great Chris! Thanks for the inspiration!

Mike

No problem, thanks for the like Mike. I've learned so much from others on the site I was happy to contribute something even it was a small contribution.

Chris

 

[kit s]

Kit, yes bone in chicken works well. I've done bone in wings, thighs and legs. I wouldn't recommend anything like beer batter for the first try - as you will probably loose most of the batter. Double dredge in flour and eggs seems to work best. Once I figure out how to do the wet batter I'll post it up.

This cook was skinless as they were chicken fingers(not supposed to have skin), but if you leave the skin on it will be as crispy as deep fried chicken.



I only do breading when using the kettle and vortex. Extermly high heat. I'm basically trying to figure out how to make some of our favorite foods without the oil. So far it's been pretty successful.

Thanks for reading the post guys.

Chris.

Thanks and yesterday did exactly that 5 thighs bone in 3 skinless. and 2 w/skin on. Dredged seasoned flour , egg, then seasoned panko bread crumbs. put on the grill (weber) flipped them ever 15 min until IT reached 170. Pulled let rest 10min served up with home made Mac salad and ranch style beans.
The skin was crispy and the skinned ones were also crispy as the panko crisped up like skin.
kit

 

[Bearcarver]

Looks Mighty Tasty from the Den!!:)
Love 'em!!
Beautiful.
Like.

Bear

 

[gmc2003]

Looks Mighty Tasty from the Den!!:)
Love 'em!!
Beautiful.
Like.

Bear

Thanks Bear for the like, with all the bacon consumption going on around here. I had to find something a little healthier to chow down on.

Chris