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Post by Cajunate on Jul 7, 2014 6:54:07 GMT -6
The batter which btw is only used as a dry battering on wings or chicken for grill frying. This is really simple.
1 cup of flour(doesn't really mateer if it's self rising or AP 1 cup of corn starch(this is what really makes the wings crisp up on the grill) 1/4 cup or more of whatever seasoning you like. I used Paul Prudhommes Poultry seasoning(which is somewhat low in salt) and a liberal amount of granulated garlic.
Put all of these ingredients in a big plastic container with a lid(you could use a large paper bag too)and shake it up to mix up
As I showed in the above post dry chicken parts are best seasoned ans set aside for a couple of minutes. Place chicken in batter but try not to do more than six wings or fewer other parts at one time(you want to keep the wetness from caking too thick on the chicken, close and shake well to coat chicken well. A thin layer of batter is all that's needed. Let the bag or container sit a moment to settle the dust, open and remove. Repeat with all remaining chicken parts. Grill at about 350* until it reaches internal temp of 165* Should come out crisp and non greasy. Enjoy!
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Post by Deleted on Jul 7, 2014 11:46:47 GMT -6
Thanks, Nate! That sounds really good!
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