Bob Stehlik Yes it can definitely be used in an air fryer, I also use it on legs and thighs on a charcoal grill with great success.
Chicken on the Run?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
kyle said in Chicken on the Run?:
John Belvedere I can never get mine to look nice like yours looks. do you make a batter? Could you share your process. I love the flavor, just have to work on the presentation.
John Belvedere I agree, I believe it is a fabulous batter look, Please pass it on!
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kyle said in Chicken on the Run?:
John Belvedere I can never get mine to look nice like yours looks. do you make a batter? Could you share your process. I love the flavor, just have to work on the presentation.
I didn’t make a batter. I did a 3 station breading technique.
Pat the chicken dry
Dredge the chicken into flour, then shake off the excess
Dip the chicken into a couple of beaten eggs
Dip the chicken into Chicken on the Run. Once all the chicken is done grab the 1st piece you started with and redip all the chicken once again into the Chicken on the run to get a slightly thicker and cruncher crust. Any large pieces of Chicken on the run that stick on the chicken is a bonus and goes to the cook (do not redip into the flour or beaten egg).
While you are breading the chicken bring about 3/4 of an inch of vegetable oil in a cast iron pan to 350 degrees. Fry the chicken 2-3 pieces at a time (depending on your pan size). After 2-3 min. flip the chicken to fry the other side. Once out of the cast iron pan place the chicken onto a wired rack to drain. As more chicken is done remove some of the chicken off the wired racks and put them onto paper towels to drain more oil. Flip the chicken if there are oil puddles on the chicken so that the puddles drain.
Most important step eat
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
John Belvedere pretty much what I do as well.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
John Belvedere Just Beautiful, John!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
John Belvedere I will have to try that way sometime, yours looks great.
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John Belvedere Very nice. I even used some of the fine the other day (have not tried the medium in the pantry yet) along with some of our homemade Panco to make my salmon cakes on Friday. It works.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
John Belvedere thanks you very much for the great write up. I really appreciate it. Cant wait to try it that way
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
John Belvedere Thanks for sharing. I can almost taste it. Love CoR.
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John Belvedere Those look fantastic! Tex_77 is correct, I do prefer the 5 lb bag over the 1 lber but it isn’t a by a wide margin or anything. As far as i am concerned both are going to make almost anyone thrilled with the outcome. Someone on here recommended doing liver with the chicken on the run so i am going to try that one night this week.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
John Belvedere great writeup. Thanks for sharing
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