Well I haven't been on in a while because last week I was on a family camping trip. Tried not to use my phone much (maybe I was subconsciously attempting to set the example for my daughter and nieces and nephews that we should be enjoying the outdoors and not playing with our phones and iPads haha)
Anyways, I am going away next week as well so this week I am trying to eat healthy and exercise to undo some of the damage that a week long vacation does haha. So tonight I decided to make my usual oven "fried" chicken on the weber with the vortex.
So here goes...
Skinned some bone in chicken thighs and trimmed some of the fat (trying to be healthy here)
Made a flavored wash with egg substitute, Memphis dust and Dijon mustard.
Then I mixed some whole wheat breadcrumbs with Parmesan cheese. (Trying to limit my carbs but when I do eat them try to stay 100% whole wheat.)
Into the wash and then the breadcrumbs:
Here they are after about a half hour around the vortex:
I pulle hem around 175-180 IT as that is what I like for dark meat:
The verdict:
Very nice crispy crust which makes you think you are eating skin on thighs without the calories, fat, cholesterol etc. from the skin. Very juicy and tasty... Maybe could have salted the chicken itself as it needed a little more.
Smoke flavor... Not very detectable. The reason I called these "smoked" is because I didn't put any wood over the vortex but instead used kingsford applewood briquettes which is my first two uses have not impressed me.
Either way this is a great way to cook breaded chicken. My wife loves the breaded wings at hooters so I might have to try this with wings in the near future! Thanks for looking and I'm glad to be back!
-Chris
Anyways, I am going away next week as well so this week I am trying to eat healthy and exercise to undo some of the damage that a week long vacation does haha. So tonight I decided to make my usual oven "fried" chicken on the weber with the vortex.
So here goes...
Skinned some bone in chicken thighs and trimmed some of the fat (trying to be healthy here)
Made a flavored wash with egg substitute, Memphis dust and Dijon mustard.
Then I mixed some whole wheat breadcrumbs with Parmesan cheese. (Trying to limit my carbs but when I do eat them try to stay 100% whole wheat.)
Into the wash and then the breadcrumbs:
Here they are after about a half hour around the vortex:
I pulle hem around 175-180 IT as that is what I like for dark meat:
The verdict:
Very nice crispy crust which makes you think you are eating skin on thighs without the calories, fat, cholesterol etc. from the skin. Very juicy and tasty... Maybe could have salted the chicken itself as it needed a little more.
Smoke flavor... Not very detectable. The reason I called these "smoked" is because I didn't put any wood over the vortex but instead used kingsford applewood briquettes which is my first two uses have not impressed me.
Either way this is a great way to cook breaded chicken. My wife loves the breaded wings at hooters so I might have to try this with wings in the near future! Thanks for looking and I'm glad to be back!
-Chris
Last edited:
