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…

]]>https://waltonsdev.nodebb.com/topic/3096/chicken-on-the-runRSS for NodeThu, 10 Sep 2026 20:44:13 GMTWed, 16 Dec 2020 19:06:50 GMT60Dr_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.

]]>https://waltonsdev.nodebb.com/post/65785https://waltonsdev.nodebb.com/post/65785Fri, 21 Jan 2022 16:12:03 GMTThe 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

]]>https://waltonsdev.nodebb.com/post/65782https://waltonsdev.nodebb.com/post/65782Fri, 21 Jan 2022 16:06:47 GMTAdamCA 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.

]]>https://waltonsdev.nodebb.com/post/65768https://waltonsdev.nodebb.com/post/65768Fri, 21 Jan 2022 15:32:18 GMTFried it for a few minuets each side then in oven 380 degrees about 35 minutes until 165 internal temp…stayed very crispy and juicy…

]]>https://waltonsdev.nodebb.com/post/26718https://waltonsdev.nodebb.com/post/26718Thu, 17 Dec 2020 04:06:46 GMTBuckmaster how did you cook the chicken?

]]>https://waltonsdev.nodebb.com/post/26697https://waltonsdev.nodebb.com/post/26697Thu, 17 Dec 2020 01:40:01 GMTJust 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…

]]>https://waltonsdev.nodebb.com/post/26695https://waltonsdev.nodebb.com/post/26695Thu, 17 Dec 2020 00:59:35 GMTThank you I appreciate that.

]]>https://waltonsdev.nodebb.com/post/26688https://waltonsdev.nodebb.com/post/26688Wed, 16 Dec 2020 23:10:24 GMTBuckmaster 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!

]]>https://waltonsdev.nodebb.com/post/26679https://waltonsdev.nodebb.com/post/26679Wed, 16 Dec 2020 21:34:26 GMTAwesome…thank you very much.

]]>https://waltonsdev.nodebb.com/post/26667https://waltonsdev.nodebb.com/post/26667Wed, 16 Dec 2020 19:58:31 GMTBuckmaster 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.

]]>https://waltonsdev.nodebb.com/post/26663https://waltonsdev.nodebb.com/post/26663Wed, 16 Dec 2020 19:19:51 GMT