<![CDATA[Chicken on The Run]]>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

]]>https://waltonsdev.nodebb.com/topic/4078/chicken-on-the-runRSS for NodeFri, 11 Sep 2026 07:21:16 GMTMon, 19 Jul 2021 00:34:53 GMT60<![CDATA[Reply to Chicken on The Run on Wed, 25 Aug 2021 13:21:52 GMT]]>Tex_77 looks great 👍 as all your stuff does.

]]>https://waltonsdev.nodebb.com/post/45643https://waltonsdev.nodebb.com/post/45643Wed, 25 Aug 2021 13:21:52 GMT<![CDATA[Reply to Chicken on The Run on Mon, 23 Aug 2021 18:01:32 GMT]]>HerbcoFood Trying to escape but not successful.

]]>https://waltonsdev.nodebb.com/post/45441https://waltonsdev.nodebb.com/post/45441Mon, 23 Aug 2021 18:01:32 GMT<![CDATA[Reply to Chicken on The Run on Mon, 23 Aug 2021 17:59:08 GMT]]>But how is the chicken running…

]]>https://waltonsdev.nodebb.com/post/45440https://waltonsdev.nodebb.com/post/45440Mon, 23 Aug 2021 17:59:08 GMT<![CDATA[Reply to Chicken on The Run on Mon, 23 Aug 2021 17:54:48 GMT]]>Tex_77 looks good

]]>https://waltonsdev.nodebb.com/post/45438https://waltonsdev.nodebb.com/post/45438Mon, 23 Aug 2021 17:54:48 GMT<![CDATA[Reply to Chicken on The Run on Mon, 23 Aug 2021 13:13:27 GMT]]>|Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for the win!
20210822_192105.jpg

]]>https://waltonsdev.nodebb.com/post/45418https://waltonsdev.nodebb.com/post/45418Mon, 23 Aug 2021 13:13:27 GMT<![CDATA[Reply to Chicken on The Run on Mon, 23 Aug 2021 01:36:20 GMT]]>cdavis yep, thats me. My Mom never drank it, but my Dad loved it. I just picked up some today for fried Okra tomorrow.

]]>https://waltonsdev.nodebb.com/post/45369https://waltonsdev.nodebb.com/post/45369Mon, 23 Aug 2021 01:36:20 GMT<![CDATA[Reply to Chicken on The Run on Sun, 22 Aug 2021 09:38:30 GMT]]>YooperDog both my parents drank it and loved it but I found out it was not for me. For cooking only in my house.

]]>https://waltonsdev.nodebb.com/post/45298https://waltonsdev.nodebb.com/post/45298Sun, 22 Aug 2021 09:38:30 GMT<![CDATA[Reply to Chicken on The Run on Sun, 22 Aug 2021 05:03:11 GMT]]>YooperDog its in my fridge, but I don’t drink it. To be fair, I don’t drink regular milk either unless its at the bottom of a cereal bowl.

]]>https://waltonsdev.nodebb.com/post/45295https://waltonsdev.nodebb.com/post/45295Sun, 22 Aug 2021 05:03:11 GMT<![CDATA[Reply to Chicken on The Run on Sun, 22 Aug 2021 04:07:54 GMT]]>GWG8541 Buttermilk was a staple in our house growing up. I can drink that stuff and enjoy it, no issues but I know not everyone does. I use it a lot in cooking because it is a staple in my fridge, maybe it is a comfort food thing.

]]>https://waltonsdev.nodebb.com/post/45293https://waltonsdev.nodebb.com/post/45293Sun, 22 Aug 2021 04:07:54 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 22:13:54 GMT]]>although it is not thick I have used powered buttermilk in different things and keep a container of it on hand all the time

]]>https://waltonsdev.nodebb.com/post/45248https://waltonsdev.nodebb.com/post/45248Sat, 21 Aug 2021 22:13:54 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 21:59:10 GMT]]>Well guess I’ll order some up and try it

]]>https://waltonsdev.nodebb.com/post/45245https://waltonsdev.nodebb.com/post/45245Sat, 21 Aug 2021 21:59:10 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 20:45:52 GMT]]>samspade I’ve used whole milk with apple cider vinegar as a substitute for buttermilk when I couldn’t get it. Not sure how that would affect almond milk, but like Chef said, part is the thickness of the buttermilk. My dad used to drink buttermilk. Im not sure how, but he loved the stuff. Growing up, not to much was fried in our house without it.

]]>https://waltonsdev.nodebb.com/post/45240https://waltonsdev.nodebb.com/post/45240Sat, 21 Aug 2021 20:45:52 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 14:41:04 GMT]]>samspade The viscosity has something to do with it. Coconut milk is acidic, not as much as buttermilk, but still acidic.

Since it is thinner, what I would do is add a teaspoon of cornstarch or the chicken on the run, not to make a batter, but just to thicken it a bit.

Could also offset it being thinner by dusting it in cornstarch first, then coconut milk.

Let us know how it works.

]]>https://waltonsdev.nodebb.com/post/45213https://waltonsdev.nodebb.com/post/45213Sat, 21 Aug 2021 14:41:04 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 11:50:04 GMT]]>samspade The acidity in the buttermilk helps break down the meat in some way and adds moisture to the meat, that is why I like to let chicken sit in it over night. Then of course it being thicker it really sticks to the meal well when you roll it in flour. This fried chicken I let it sit in buttermilk and just rolled in flour: https://www.instagram.com/p/CGOU50SliTt/

Now you can “make” buttermilk if you don’t have it on hand, I am sure you can find a recipe for buttermilk using alternative milks, but it may not work out the best. You don’t know until you try. I know you can mix vinegar and also use lemon juice to make buttermilk at home, I know from experience it’s not the same.

]]>https://waltonsdev.nodebb.com/post/45203https://waltonsdev.nodebb.com/post/45203Sat, 21 Aug 2021 11:50:04 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 08:58:46 GMT]]>Chef my wife allergic to milks but can use alternates like coconut milk. You think there is something in the buttermilk or is it just the thickness that makes a good liquid to use?

]]>https://waltonsdev.nodebb.com/post/45200https://waltonsdev.nodebb.com/post/45200Sat, 21 Aug 2021 08:58:46 GMT<![CDATA[Reply to Chicken on The Run on Sat, 21 Aug 2021 02:15:00 GMT]]>Chef thanks for the info. I guess I’ll be trying the buttermilk with my chicken on the run.

]]>https://waltonsdev.nodebb.com/post/45180https://waltonsdev.nodebb.com/post/45180Sat, 21 Aug 2021 02:15:00 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 15:05:46 GMT]]>Chef thank you very much. I’m looking forward to trying it.

]]>https://waltonsdev.nodebb.com/post/45045https://waltonsdev.nodebb.com/post/45045Fri, 20 Aug 2021 15:05:46 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 14:26:02 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/45038https://waltonsdev.nodebb.com/post/45038Fri, 20 Aug 2021 14:26:02 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 12:56:47 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/45023https://waltonsdev.nodebb.com/post/45023Fri, 20 Aug 2021 12:56:47 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 10:19:26 GMT]]>Tex_77 thanks.

]]>https://waltonsdev.nodebb.com/post/45013https://waltonsdev.nodebb.com/post/45013Fri, 20 Aug 2021 10:19:26 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 10:00:02 GMT]]>kyle yes you can soak skin on chicken in buttermilk.

]]>https://waltonsdev.nodebb.com/post/45012https://waltonsdev.nodebb.com/post/45012Fri, 20 Aug 2021 10:00:02 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 08:06:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/45011https://waltonsdev.nodebb.com/post/45011Fri, 20 Aug 2021 08:06:32 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 02:21:35 GMT]]>craigrice Didn’t know about that seasoning. Thanks, I could see how that would be similar to how some people prepare blackened foods.

]]>https://waltonsdev.nodebb.com/post/44999https://waltonsdev.nodebb.com/post/44999Fri, 20 Aug 2021 02:21:35 GMT<![CDATA[Reply to Chicken on The Run on Fri, 20 Aug 2021 01:41:04 GMT]]>Chef it is very similar the old bay, captains bay is from Walton’s and has a little better flavor imho

]]>https://waltonsdev.nodebb.com/post/44994https://waltonsdev.nodebb.com/post/44994Fri, 20 Aug 2021 01:41:04 GMT