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Showing results for tags 'kamado fried chicken'.
Ingredients: 5 boneless, skinless chicken thighs 1 egg 1 cup milk 2 gloves garlic several tablespoons CF Sauer's Montreal style chicken seasoning/rub 1 cup flour 2-3 cups panko bread crumbs Directions: Start your fire and insert racks. Place a cast iron griddle on your top, felt line level grate. Do not use a diverter. Bring your Kamado to 350 degrees & stabilize. While your kamado is coming up to temperature, get out 3 bowls, and a sheet pan covered with a piece of parchment paper. Take the 2 garlic gloves and grate using a Microplane grater. In one bowl add a cup of flour and salt & pepper to taste, skip the salt if it's an ingredient in your rub. In a second bowl combine milk with 1 egg, beat the egg & milk together. In the third bowl add the panko crumbs, a generous amount of rub, and the microplaned garlic. Mix thoroughly so all 3 ingredients are evenly distributed. Take each piece of chicken, dredge thoroughly in flour, dip in egg/milk mixture, and then coat thoroughly in panko mixture. Place on sheet pan. When all pieces are coated, place sheet pan in refrigerator ~ 10 minutes to allow panko mix to set. When you're ready to start the cook, coat your griddle with a generous quantity of olive oil, enough so that you can see it just beginning to pool in a place or two. Use a silicone brush to smooth it evenly over the surface of the griddle. Close your Kamado and wait a minute for the oil to heat up. Once oil is to temp, place the chicken pieces on the griddle, close the kamado cover and cook undisturbed for 20 minutes. After 20 minutes flip the chicken so the other side gets suitably browned. You may want to remove the chicken from the griddle & add little more oil before cooking the second side, a judgement call on your part. After flipping the chicken cook for another 15-20 minutes. Observations: This is a very flexible recipe as you can give it any flavor profile you want depending on what you mix with the panko. This is an adaptation of a Tyler Florence recipe (you can view the original here) and in his version he uses the garlic mixed with rosemary. This was tasty, but I found (1) using a chicken rub with the garlic, and (2) "frying" on the cast iron griddle, produced a result more in line with what I was looking for. This recipe can also be done in your kitchen oven following the same process; I think the key for either oven or kamado is cooking on a hot CI griddle. Also, I've only cooked this with boneless/skinless chicken, but there's no reason you can't cook it with chicken pieces with the skin still on, in fact this might make it even better. Here's the kitchen set up for the coating and dredging: And the chicken pre-cook: Oiling the griddle: Chicken on the griddle: This pic shows the chicken where I flipped it after 30 minutes (the white looking piece was not yet flipped). And this pic shows chicken off the grill after 30 minutes on one side, and 10 on the other. The white looking piece I never flipped, it was brown on one side and pale on the other. The light brown piece at the bottom of the pic shows the 10 minute side of one piece, and the dark brown pieces are the 30 min sides. This is why I recommend a flip after 20 minutes in the directions, and suggest adding a touch more oil at the mid point. Hope anyone who tries this enjoys it!