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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AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuiltreplied to Buckmaster on last edited by
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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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Buckmaster on last edited by
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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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Buckmaster on last edited by
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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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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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Dr_Pain on last edited by zbigjeff
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.
