Chicken on the run
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Just checking to see has anyone used the chicken on the run breading and marinade???..and how you went about it…thanks for any help…
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Just checking to see has anyone used the chicken on the run breading and marinade???..and how you went about it…thanks for any help…
Buckmaster I have, the only thing I’d do differently is marinade the chicken for longer. I used it to cook dinner one night so it was only in the marinade for 30 minutes. Cooked the chicken in the oven and it came out great.
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Awesome…thank you very much.
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Just checking to see has anyone used the chicken on the run breading and marinade???..and how you went about it…thanks for any help…
Buckmaster I have used it, and it is great. I made chicken fried steak as well as just fried chicken and it came out great. I used the marinade on the chicken, and if I remember correctly it had about an 8-12 hour brine on it, and then I just went straight to the breading and fried it up. Great moisture in the chicken and the flavor was over the top. I highly recommend!
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Thank you I appreciate that.
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Just finished dinner…that chicken on the run is amazing…very crispy…used chicken thighs bone in skin on…very good… marinated for 4 hours…then right into chicken on the run breading…amazing flavor and crispy…thanks for all the responses…
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Just finished dinner…that chicken on the run is amazing…very crispy…used chicken thighs bone in skin on…very good… marinated for 4 hours…then right into chicken on the run breading…amazing flavor and crispy…thanks for all the responses…
Buckmaster how did you cook the chicken?
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Fried it for a few minuets each side then in oven 380 degrees about 35 minutes until 165 internal temp…stayed very crispy and juicy…
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Buckmaster I have, the only thing I’d do differently is marinade the chicken for longer. I used it to cook dinner one night so it was only in the marinade for 30 minutes. Cooked the chicken in the oven and it came out great.
AdamCA Wondering what temp you used to bake the chicken in the oven to obtain a crispy exterior. I would use a temp gauge to get it to temp of 165 for the time.
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The 2 things that I do to get crispy skin is dry the chicken really well and oil that bad boy but not too much. I bake it uncovered at 350F for as long as it takes to get proper browning and temp in the breast. I do brine my chickens (but not always) and I do trellis it which does improve the browning and the breast and thighs to get at their respective them 160/175F I do not tent it but do let it rest before cutting
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The 2 things that I do to get crispy skin is dry the chicken really well and oil that bad boy but not too much. I bake it uncovered at 350F for as long as it takes to get proper browning and temp in the breast. I do brine my chickens (but not always) and I do trellis it which does improve the browning and the breast and thighs to get at their respective them 160/175F I do not tent it but do let it rest before cutting
Dr_Pain So, crispiness is attainable in the oven with the Chicken on the run breading. I brine most of the time (especially on breasts) to get that juicy taste when frying or baking. But, only 40-50% when sous viding because the juiciness is always there during that method. Thanks for you input.
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