I do love fried chicken. I do hate frying chicken. Frying chicken is messy and adds a lot of fat to chicken. To get around this, a lot of us do a “fried” chicken in our ovens and smokers.
Oven chicken can make a nice crispy “fried” chicken, but can it give the thick crunchy coating you get with double dipped fried chicken? This is my attempt to find out.
I did this recipe in my Traeger Timberline.
I started by cutting a chicken into pieces. Instead of cutting chicken into pieces you can just use chicken pieces. However, the chicken must have skin on for this to work. Most of the fat in chicken is at the skin and it helps make the great coating.
To cut the chicken, I started by cutting down both sides of the backbone and removing it. I save it for making stock. Then I put the point of a heavy knife into the joint of the drumsticks and cut them off. I cut the thighs off the body of the chicken.
I worked the point of the knife into the joint attaching the wings to the chicken and cut them off. I cut the breasts into two halves and cut across both halves to make four breast sections.
This gave me ten chicken pieces. As I said, you can just use 1.2 to 1.5 kg (2 ½ to 3 pounds) skin on chicken parts.
I mixed up a marinade of:
Mix up a coating mix of:
Make a dipping station. Put the container with the marinade on the left. Next to it, put the coating mix in a low casserole or tray. To the right of the coating mix, put a large plate or tray.
Lift a chicken piece out of the marinade with your left hand. Lay it on top of the flour in the casserole. Shovel flour over the chicken with your dry right hand to coat. Lift the chicken out of the flour with your dry right hand and put it on the plate. Repeat with each piece putting on the plate in a single layer.
Move the chicken on the plate to the left of the marinade and put another large plate to the right of the coating mix. Lift a piece of chicken with your left hand and dip it in the marinade. Put the chicken on the flour mixture with your left hand. Shovel flour over it with your dry right hand. Lift the piece out of the mixture with your dry right hand and put it on the clean plate. Repeat to give each piece the second dip and coating and put in a single layer on the clean plate.
Let the chicken rest for 15 minutes for the coating to set up.
I put the chicken, skin side up, in a 400 F (205 C) smoker for about 35 minutes. The chicken should just start to be getting some golden on the edges of the chicken.
Brush the chicken pieces with oil. Do not turn them.
Cook for 30 minutes more and start checking the chicken. When the chicken is browned as much as you like, check the internal temperature to make sure it is over 170 F (75 C) and take off the smoker (it will likely be way over 170 F (75 C)). This can take up to 40 minutes depending on the air circulation in your smoker.
Let the chicken rest for 5 minutes and serve.
The Verdict
This is incredible chicken. It isn’t just crispy, it crunches. The coating has a well seasoned taste and the chicken is tender and moist. You must try this.
Disco
Oven chicken can make a nice crispy “fried” chicken, but can it give the thick crunchy coating you get with double dipped fried chicken? This is my attempt to find out.
I did this recipe in my Traeger Timberline.
I started by cutting a chicken into pieces. Instead of cutting chicken into pieces you can just use chicken pieces. However, the chicken must have skin on for this to work. Most of the fat in chicken is at the skin and it helps make the great coating.
To cut the chicken, I started by cutting down both sides of the backbone and removing it. I save it for making stock. Then I put the point of a heavy knife into the joint of the drumsticks and cut them off. I cut the thighs off the body of the chicken.
I worked the point of the knife into the joint attaching the wings to the chicken and cut them off. I cut the breasts into two halves and cut across both halves to make four breast sections.
This gave me ten chicken pieces. As I said, you can just use 1.2 to 1.5 kg (2 ½ to 3 pounds) skin on chicken parts.
I mixed up a marinade of:
- 500 ml (2 cups) milk
- 25 ml (2 tablespoons) Sriracha or Buffalo wing sauce
- 10 ml (2 teaspoons) salt
- 10 ml (2 teaspoons) sugar
- 1 egg
Mix up a coating mix of:
- 350 ml (1 ½ cup) flour
- 10 ml (2 teaspoons) your favourite barbecue rub
- 6 ml (1 ¼ teaspoon) salt
- 6ml (1 ¼ teaspoon) onion powder
- 6 ml (1 ¼ teaspoon) garlic powder
Make a dipping station. Put the container with the marinade on the left. Next to it, put the coating mix in a low casserole or tray. To the right of the coating mix, put a large plate or tray.
Lift a chicken piece out of the marinade with your left hand. Lay it on top of the flour in the casserole. Shovel flour over the chicken with your dry right hand to coat. Lift the chicken out of the flour with your dry right hand and put it on the plate. Repeat with each piece putting on the plate in a single layer.
Move the chicken on the plate to the left of the marinade and put another large plate to the right of the coating mix. Lift a piece of chicken with your left hand and dip it in the marinade. Put the chicken on the flour mixture with your left hand. Shovel flour over it with your dry right hand. Lift the piece out of the mixture with your dry right hand and put it on the clean plate. Repeat to give each piece the second dip and coating and put in a single layer on the clean plate.
Let the chicken rest for 15 minutes for the coating to set up.
I put the chicken, skin side up, in a 400 F (205 C) smoker for about 35 minutes. The chicken should just start to be getting some golden on the edges of the chicken.
Brush the chicken pieces with oil. Do not turn them.
Cook for 30 minutes more and start checking the chicken. When the chicken is browned as much as you like, check the internal temperature to make sure it is over 170 F (75 C) and take off the smoker (it will likely be way over 170 F (75 C)). This can take up to 40 minutes depending on the air circulation in your smoker.
Let the chicken rest for 5 minutes and serve.
The Verdict
This is incredible chicken. It isn’t just crispy, it crunches. The coating has a well seasoned taste and the chicken is tender and moist. You must try this.
Disco
