BBQ fried chicken with gravy made with pan drippings served with egg noodles and leftover pineapple salad from Easter
BBQ fried chicken with gravy made with pan drippings served with egg noodles and leftover pineapple salad from Easter
by Wasting_Time1234
1 Comment
Wasting_Time1234
The ingredients are cheap. However, with this being a budget food site I understand that a lot of people here probably do not have a Weber kettle grill or any grill for that matter if you’re doing apartment living. This can easily be adapted for the oven though. If you want a smoky flavor, you can use smoked Spanish paprika and mix some of that with your breadcrumbs. Set oven to 375 deg F and put the chicken pieces in an oven safe backing dish. You could drizzle butter over the pieces instead of spraying with cooking spray if doing them in the oven. Bake at 375 for 45 to 55 min. If this looks like the oven fried chicken from the Better Homes and Gardens cookbook…You’re 100% correct. The below bbq variant was modified by me.
Basically, trimmed the excess fat and skin off the chicken thighs, salt and peppered both sides, dipped in 3 beaten eggs and then coated with Italian Bread crumbs. Figured no need to put a lot of resources into a new technique (for me) that may flop. I let the coated chicken sit on a wire rack for about 10 minutes until the fire was ready. I sprayed the chicken pieces with PAM cooking spray prior to putting them on the grill. Set up a 2 zone fire, added a drip pan on the cool side and banked all the charcoal to the hot side. Added a couple chunks of hickory, added the chicken and ended up going about 40 minutes. I temped them and was getting around 180 so I pulled them, let them cool for a moment while I made the gravy and finished up the noodles.
I did not shoot for a specific temperature on the grill when I made these, so I basically filled a charcoal chimney with coals and got the majority of them hot before banking them to one side. Total time was about 40 min.
I forgot – the gravy. Save whatever pan (or dish) drippings you can and try to get as close to a 1/4 cup of fat. Whatever you are short of can be made up for with butter. Recall 1/4 cup is equal to 4 TBS. Put the fat and butter (if needed) into the skillet and 1/4 cup of flower. Mix until you get a nice roux. Add 2 cups of milk and a TBS of chicken bouillion and cook plus stir until you get the roux mixed in thoroughly with the milk mixture and the gravy is thickened.
1 Comment
The ingredients are cheap. However, with this being a budget food site I understand that a lot of people here probably do not have a Weber kettle grill or any grill for that matter if you’re doing apartment living. This can easily be adapted for the oven though. If you want a smoky flavor, you can use smoked Spanish paprika and mix some of that with your breadcrumbs. Set oven to 375 deg F and put the chicken pieces in an oven safe backing dish. You could drizzle butter over the pieces instead of spraying with cooking spray if doing them in the oven. Bake at 375 for 45 to 55 min. If this looks like the oven fried chicken from the Better Homes and Gardens cookbook…You’re 100% correct. The below bbq variant was modified by me.
Basically, trimmed the excess fat and skin off the chicken thighs, salt and peppered both sides, dipped in 3 beaten eggs and then coated with Italian Bread crumbs. Figured no need to put a lot of resources into a new technique (for me) that may flop. I let the coated chicken sit on a wire rack for about 10 minutes until the fire was ready. I sprayed the chicken pieces with PAM cooking spray prior to putting them on the grill. Set up a 2 zone fire, added a drip pan on the cool side and banked all the charcoal to the hot side. Added a couple chunks of hickory, added the chicken and ended up going about 40 minutes. I temped them and was getting around 180 so I pulled them, let them cool for a moment while I made the gravy and finished up the noodles.
I did not shoot for a specific temperature on the grill when I made these, so I basically filled a charcoal chimney with coals and got the majority of them hot before banking them to one side. Total time was about 40 min.
I forgot – the gravy. Save whatever pan (or dish) drippings you can and try to get as close to a 1/4 cup of fat. Whatever you are short of can be made up for with butter. Recall 1/4 cup is equal to 4 TBS. Put the fat and butter (if needed) into the skillet and 1/4 cup of flower. Mix until you get a nice roux. Add 2 cups of milk and a TBS of chicken bouillion and cook plus stir until you get the roux mixed in thoroughly with the milk mixture and the gravy is thickened.