• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Chicken on the run

Scheduled Pinned Locked Moved User Recipes
11 Posts 5 Posters 195 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • BuckmasterB Offline
    BuckmasterB Offline
    Buckmaster Team Blue
    wrote on last edited by
    #1

    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…

    AdamCAA Tex_77T 2 Replies Last reply
    0
  • AdamCAA Offline
    AdamCAA Offline
    AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuilt
    replied to Buckmaster on last edited by
    #2

    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.

    zbigjeffZ 1 Reply Last reply
    0
  • BuckmasterB Offline
    BuckmasterB Offline
    Buckmaster Team Blue
    wrote on last edited by
    #3

    Awesome…thank you very much.

    1 Reply Last reply
    0
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Buckmaster on last edited by
    #4

    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!

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    0
  • BuckmasterB Offline
    BuckmasterB Offline
    Buckmaster Team Blue
    wrote on last edited by
    #5

    Thank you I appreciate that.

    1 Reply Last reply
    0
  • BuckmasterB Offline
    BuckmasterB Offline
    Buckmaster Team Blue
    wrote on last edited by
    #6

    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…

    Tex_77T 1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Buckmaster on last edited by
    #7

    Buckmaster how did you cook the chicken?

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    0
  • BuckmasterB Offline
    BuckmasterB Offline
    Buckmaster Team Blue
    wrote on last edited by
    #8

    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…

    1 Reply Last reply
    0
  • zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Iron
    replied to AdamCA on last edited by
    #9

    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.

    1 Reply Last reply
    0
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #10

    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

    zbigjeffZ 1 Reply Last reply
    2
  • zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Iron
    replied to Dr_Pain on last edited by zbigjeff
    #11

    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.

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.