and I had my heart set on this dish. Chicken pieces are marinated in buttermilk and Tabasco, then drained. Chicken is rolled in Oven Fry (a boxed breading mix similar to Chicken Fry only 100 times better). I've made this dish for years! I add fresh herbs from my garden, usually rosemary. It is oven baked. Can I do this in big outdoor gas grill using the indirect method on a sheet pan? My question is about the breading, if it will burn or not.
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Having my share of cooking issues.....my double oven is not coming up to temperature
- Thread starter karennoca
- Start date
Yes, it should work just fine, it's a
"dry heat method" you'll be using with the 'indirect' grill approach, same as if using the oven. The breading shouldn't burn if you're using indirect, as in, light the grill on one side, cook the chicken on the other side without any fire underneath the chicken.
I might be inclined to line the sheet pan with foil, or use a disposable foil pan; avoid checking on the chicken too often as it will allow the heat to escape (in this case it's the circulating heat cooking your chicken, not fire directly under the meat); and check for doneness of the chicken with a thermometer toward the end.
Should take about 35-45 minutes for the chicken to be done, unless they're really big pieces or if you're a lid lifter/peeker like my husband. smileys/wink.gif
"dry heat method" you'll be using with the 'indirect' grill approach, same as if using the oven. The breading shouldn't burn if you're using indirect, as in, light the grill on one side, cook the chicken on the other side without any fire underneath the chicken.
I might be inclined to line the sheet pan with foil, or use a disposable foil pan; avoid checking on the chicken too often as it will allow the heat to escape (in this case it's the circulating heat cooking your chicken, not fire directly under the meat); and check for doneness of the chicken with a thermometer toward the end.
Should take about 35-45 minutes for the chicken to be done, unless they're really big pieces or if you're a lid lifter/peeker like my husband. smileys/wink.gif
Mucho thanks, I feel better now...yes I am a peeker. I always use foil in my sheet pans (I
try and save my hubs some work, he does the pans) and will turn the heat up high to heat the unit, then lower to medium heat for about 40 minutes, at which time I will open it up and check temperature of chicken. I sort of had it figured out, but needed another opinion. Did not want to ruin an entire batch of delicious chicken! smileys/wink.gif
try and save my hubs some work, he does the pans) and will turn the heat up high to heat the unit, then lower to medium heat for about 40 minutes, at which time I will open it up and check temperature of chicken. I sort of had it figured out, but needed another opinion. Did not want to ruin an entire batch of delicious chicken! smileys/wink.gif
It worked out great. The breading did not come out as pretty as it does from the oven
but it tasted great, and we loved the fresh rosemary from the garden mixed in. The plant is in full bloom right now, and all the new growth with the rosemary on those soft white stems just gave it a burst of spring. I really love the buttermilk, Tabasco marinade....learned from Martha Stewart many years ago. I do not do the egg dip, just use the moisture from the buttermilk to coat.Thanks.
but it tasted great, and we loved the fresh rosemary from the garden mixed in. The plant is in full bloom right now, and all the new growth with the rosemary on those soft white stems just gave it a burst of spring. I really love the buttermilk, Tabasco marinade....learned from Martha Stewart many years ago. I do not do the egg dip, just use the moisture from the buttermilk to coat.Thanks.