watching, what are the plans for a coating before the fry? Pan fry or do you have a deep fryer?
Guess who isn’t smoking for Super Bowl
- Thread starter culpepersmoke
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This is what I did . I might have been a bit light on the time , because I deep fried . Not a bunch of info because I hadn't planned on posting it . It was really good .
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Pops brined / deepfried / bone in chicken thighs .
I put the thighs in Pop's brine minus the brown sugar but added 1/2 cup of salt free cajun seasoning . In the brine 6 days . SV 154.5 for 3 hours . Pulled out of sv dried off . I used Louisianna chicken fry coating . Its a wet paste then dry mix to cover the paste . Into deep fryer...
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I’m kinda making up as I go along. I’m thinking after I pull the chicks from the SV, I’ll let the rest and dry off then a bath of buttermilk with some franks hot sauce . Then roll in flour, garlic powder, paprika, onion powder and salt and pepper. Then I figure I toss them in the deep fryer as it already has oil in it.
I’ll let you know.
Never thought about brining but that would have been good. This was kind of a last minute idea
RickNessly
Fire Starter
Woke up @5am...-9 F....threw on chuck for shredded beef sandwiches later. Wood/coal smoker's been at 239 steady all day.
Not sure why, but I get a sort of self satisfaction when it's really cold out...it's a Minnesota thing...I think
Not sure why, but I get a sort of self satisfaction when it's really cold out...it's a Minnesota thing...I think
Your plan sounds fantastic . I think you got it . Did I mention I'm have broth. .I’m kinda making up as I go along. I’m thinking after I pull the chicks from the SV, I’ll let the rest and dry off then a bath of buttermilk with some franks hot sauce . Then roll in flour, garlic powder, paprika, onion powder and salt and pepper. Then I figure I toss them in the deep fryer as it already has oil in it.
I’ll let you know.
Never thought about brining but that would have been good. This was kind of a last minute idea
Yep sunny and warm here also...., thats why I like it here near San Antonio TX
Thanks. Turned out pretty good. Wife said she’d serve it to friends (high praise for her
). Dipped in buttermilk with some franks hot sauce mixed in then seasoned flour. I didn’t measure the flour mixture but it was approximately a cup of flour, a teaspoon of smoked paprika, garlic powder, onion powder, salt, pepper and a pinch of cayenne.
bigfurmn
Master of the Pit
It is totally a Minnesota thing. Few years ago I posted smoking at -20 and in April when we were getting a blizzard.
. Maybe we are just insane?
Woke up to 0 degrees and a cold snow filled wind off the lake. I think I’ll try some Sous Vide Fried Chicken instead.
what part of MI? I’m up in Sault Ste. Marie and it’s been miserable
Absolutely,,,,, the weather. But my answer would be different if you ask me April-November haha
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