Chicken on The Run

Dan Devine

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

JoeB

Dan Devine This link is a good read… You may also lookup the Bio of Col. Sanders and how he made has breaded chicken crisp. … another great read. Both Men worked with making chicken crisp, (food science). Let me know if this link doesn’t work i will send it to you. Cheers
https://theamericanbarbecue.com/grilling/crispy-chicken/

cdavis

Dan Devine I’ve only tried it in oil on chicken and fish. It stayed on really good and the taste was great. Sorry I couldn’t help you with the air fryer.

Chef

Hey guys, I’m about to fry chicken. Read a lot of good things about chicken on the run.

Was wanting feedback. Are you using it as a breader, batter, or just how do you prepare? I am going to deep fry the chicken. Has anyone soaked in buttermilk first?

Any input appreciated. Thanks

johnsbrewhouse

Chef They make a marinade to go with it, you are suppose to let the chicken marinade overnight or 24 hrs. I am guessing this aids with the breading sticking better like the buttermilk. I am sure the buttermilk would probably work as well as the marinade. I have just used it on some yellow squash and zucchini for the wife, but I egg washed them first, then fried them. She liked them.

Chef

johnsbrewhouse Thanks. Trying to achieve a more commercial breading. Got a big event on August 28th. Serving chicken strips and want them to be over the top.

I have them in a seasoned buttermilk now. Plan on just a dry dredge in the Chicken on the Run. I’ll report the results.

Tex_77

Chef as mentioned previously they make a marinade which is dirt cheap and works well, it even has some hickory smoke powder in it if memory serves me correct. Buttermilk should work well. I believe Chicken on the Run is actually used by Chester’s Chicken so you are definitely using a commercial product. I have just dry dredged as you are doing which yields great results. I have never tried as a batter. Just follow the directions on the bag and ypu should be good to.

So your giving the chicken a 10 day marinade in buttermilk? Or do you just have a test batch marinating now?

Grimpuppy

I use this Grilling Oil if I air fry. Rub it all over the chicken then toss in a ziploc bag of chicken on the go and coat it good. I haven’t had any problems with the coating coming off.

For grilling chicken, I coat with the grilling oil and then sprinkle on a good coat of Grilling Addiction. It makes for awesome grilled chicken.

bocephus

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.

Dan Devine

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.

Chef

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.

kyle

Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?

kyle

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

samspade

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

Tex_77

kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.

kyle

Tex_77 thanks

Chef

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.

HerbcoFood

Tex_77 Soaking chicken in buttermilk overnight is the only way fried chicken should be had.

kyle

Chef thanks for the info

craigrice

Chef my wife likes the captains bay seasoning on her chicken