LAGNIAPPE | TAKE
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Post by Cajunate on Jul 2, 2013 21:14:47 GMT -6
I've had several requests for this recipe so here it is. This should be more than enough for ten pieces of chicken If you marinated your chicken in buttermilk as I did drain it but not too dry. If not you can dip the seasoned chicken pieces in a thin egg wash with milk. Again, let drain. You don't want to put too much of a thick coating as it may not cook crisp.
In a one gallon zip type bag mix 2 cups of all purpose flour with 2 cups of corn starch. Shake or roll over to mix well. Add two or three Tbsp of your favorite Cajun Seasoning and again mix thoroughly. Extra garlic powder and black pepper will make it that much better.
Place the chicken in the flour mixture and coat well, shake off excess. Set aside and coat all other pieces of chicken.
Place chicken pieces on your grill at about 350-375*. It should take about an hour to and hour and fifteen minutes to cook. Flip pieces about every fifteen minutes. The chicken will look dry and pasty at first but as it cooks the coating will crisp up and turn a light golden brown. To be sure use a thermometer and check to make sure all pieces are at 165* before removing from the grill. If you want you can apply a light glaze of whatever you like right before removing from the grill.
The corn starch in the mixture is what really helps to make the coating crispy.
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