Chicken on The Run
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I see in the description they mention using this in an air fryer. I have tried dusting chicken thighs in the mix and it is fantastic. Now I want to try a thicker batter. Tried it and I don’t know if my mix had too much water or what happened but most of the batter came off in the air fryer basket. The pieces where it stayed on rivaled any chicken joint’s fried chicken. Any ideas on how to keep the batter on the chicken? Let the battered chicken rest in the refrigerator? Dust the wet battered chicken in the COTR coating again? I think the crisp is there in the air fryer but can’t figure out how to keep it on the chicken. TIA
Dan Devine I use it on thighs and legs on the grill and it is great, still trying to figure it out for skinless chicken breasts for my wife, thinking of maybe using a light olive oil coating and then chicken on the run.
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I have had good luck using it as a thin coating after spraying with canola oil in the air fryer. I can also get a thick coating by mixing a thick slurry using water and it holds fine. Problem is a large amount runs off when using an air fryer. The more I read this seems to be a consistent problem with any batter in an air fryer. If I was deep frying it should be no problem but just doesn’t seem to work well in air frying. I am trying to get the thick coating like Popeyes or Bojangels chicken. I have used their marinade also but rinse off before breading thinking it will make the chicken too salty. Will try not rinsing it off. The taste if this coating is wonderful and just happy I can get it in small quantities. Also use it on fish. Great stuff. Still experimenting.
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Okay, I did my experiment. Soaked in buttermilk for about 3 hours. Then dry coated it. First batch turned out a bid dark, I had oil at 355F. Lowered oil to 345F and came out well. I then went for a bit thicker coating and just added very little mix into the buttermilk. Not really a batter, just a little body to it. Came out like a commercial fried chicken. Very pleased.
I did use soybean oil. High smoke point and healthier than most.
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Okay, I did my experiment. Soaked in buttermilk for about 3 hours. Then dry coated it. First batch turned out a bid dark, I had oil at 355F. Lowered oil to 345F and came out well. I then went for a bit thicker coating and just added very little mix into the buttermilk. Not really a batter, just a little body to it. Came out like a commercial fried chicken. Very pleased.
I did use soybean oil. High smoke point and healthier than most.
Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?
hey vegetarians, my food poops on your food!
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Dan Devine I use it on thighs and legs on the grill and it is great, still trying to figure it out for skinless chicken breasts for my wife, thinking of maybe using a light olive oil coating and then chicken on the run.
bocephus I do skinless breasts but I cut them in half so they are not so thick. I used the marinade then fried them in canola oil in a fry pan. They turn out great. Really like the chicken on the run. I guess I dont know if it works on the grill tho
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We use the air fryer alot and had ssme trouble with it dripping and then leaving a burt taste. Oil and dry rub works well but just dont get the fried chicken texture you get with deep fryer or pan
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Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?
kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
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Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?
kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
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kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
Tex_77 Soaking chicken in buttermilk overnight is the only way fried chicken should be had.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
Chef my wife likes the captains bay seasoning on her chicken
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craigrice Is that like old bay?
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Chef it is very similar the old bay, captains bay is from Walton’s and has a little better flavor imho
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Chef it is very similar the old bay, captains bay is from Walton’s and has a little better flavor imho
craigrice Didn’t know about that seasoning. Thanks, I could see how that would be similar to how some people prepare blackened foods.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
Chef dumb question but do you soak chicken with the skin on in buttermilk also. I really like the chicken on the run and want to “expand my horizons” with chicken. I cant wait till this fall and try it on grouse.
hey vegetarians, my food poops on your food!
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Chef dumb question but do you soak chicken with the skin on in buttermilk also. I really like the chicken on the run and want to “expand my horizons” with chicken. I cant wait till this fall and try it on grouse.
kyle yes you can soak skin on chicken in buttermilk.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Final thoughts.
Used as in, chicken soaked in buttermilk with a bit of mix in the buttermilk, not so much as to make it a batter, results in a chicken like Churches fried chicken.
When I add cayenne pepper to the buttermilk along with cayenne to the mix, it is much more like Popeye’s fried chicken.Chicken fried at 345F in Soybean oil.
Overall, best product I have been able to find and reasonably priced.
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Chef dumb question but do you soak chicken with the skin on in buttermilk also. I really like the chicken on the run and want to “expand my horizons” with chicken. I cant wait till this fall and try it on grouse.
kyle Not dumb at all. In fact it is better soaked with the skin on. Much harder to adhere the breading without the skin.
For skinless, it is best to dust it with corn starch, quick dip in buttermilk, then breading. No soaking is what I find better.
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