{"id":4840,"date":"2017-09-26T12:45:36","date_gmt":"2017-09-26T12:45:36","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4840"},"modified":"2017-09-26T12:45:36","modified_gmt":"2017-09-26T12:45:36","slug":"fried-chicken-not-fried","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/fried-chicken-not-fried\/","title":{"rendered":"The Fried Chicken, not Fried"},"content":{"rendered":"

One More Technique for the Fried Effetc<\/h2>\n

If you remember, we already wrote a post about the\u00a0Fried Effect<\/a>\u00a0on barbecue. In truth, this do\u00a0not represent a\u00a0problem if you simply conceive the grill as a source of heat: in that case just fill up a wok or even a common pot with oil and bring it to the right temperature through the heat of the coal or propane gas, which by the other way cause of its power is well suited to the purpose. The problem is cooking food\u00a0at very high temperatures, immersed in a highly inflammable liquid few centimeters far from burning\u00a0coals. If it’s happened you to watch some\u00a0video<\/a> on domestic accidents that happened during the cooking of the typical fried turkey in occasion of the Thankgiving you have in mind what can happen under those circumstances if you are not more than careful.<\/p>\n

I admit to being particularly sensitive to this aspect: it’s a kind of setting that scares me a lot. It is from this that I started\u00a0searching for an\u00a0alternative method which was born to obtain results as as similar as possible to original deep frying, then\u00a0subject of the post about\u00a0frying on barbecue<\/a>. The limit of that setting is, of course, that if it is true that it is very well suited for thin\u00a0cuts, such as wiener schnitzel\u00a0or Mozzarella in Carrozza, it goes\u00a0a bit to\u00a0a crisis when it’s about major cuts, such as classic fried chicken thighs. So the research in this respect has continued.<\/p>\n

Reading here and there, I came across on an American site, a technique to get the best fried chicken possible, in the oven and without using oil. I immediately thought I could revisit it in a barbecue key. It is essentially to punch\u00a0the skin so dense, so that as much fat as possible can surface, spray it superficially with baking powder\u00a0and pre-cook for about one hour at about 100\u00b0C. Once the outside is well\u00a0dry, suddenly raise the temperature through the grill function and spray\u00a0the canola oil on chicken surface.<\/p>\n

\"Ingredienti<\/a><\/p>\n

Let’s see together what I did and what happened:<\/p>\n

    \n
  1. So I proceeded managing for myself a tenderizer, one of those presses with\u00a0thousand needles that are usually used to prepare the meat to the effect of marinades or brine, and I have repeatedly punched\u00a0the skin of some chicken drums.\"Tenderizer<\/a><\/li>\n
  2. Then I mixed in equal parts a rub\u00a0particularly suitable for the chicken in the barbecue, the Axtschlag Magic Dust<\/em>\u00a0with\u00a0some baking powder and dry sprinkled by massaging the chicken drums. I then put them on a support for lollipop and placed them in indirect cooking at 100\u00b0C in a kettle without adding smoke.
    \n
    \"Rub<\/a><\/div>\n
    \"Pollo<\/a><\/div>\n<\/div><\/li>\n
  3. After 1 hour, the skin is actually very dry and looks almost sandy. To the touch almost seems to separate from the underlying flesh, appearing as a single big bubble. I proceed to add\u00a0half a chimney\u00a0of briquettes that I had before taken to burn and sprayed abundant canola oil on the drums\u00a0skin.
    \n
    \"Pelle<\/a><\/div>\n
    \"Canola<\/a><\/div>\n<\/div><\/li>\n
  4. The temperature stabilizes immediately at 185\u00b0C and after about 10 minutes I am\u00a0re-checking. The skin is\u00a0dry but lost the “bubble” effect, but now it looks very firm to the flesh\u00a0even if it looks extremely crisp and friable.
    \n
    \"Pollo<\/a><\/div>\n
    \"Pollo<\/a><\/div>\n<\/div><\/li>\n<\/ol>\n

    Conclusions:<\/h4>\n

    I can not say that the effect is exactly the same as a frying but it is something very different from what I would have obtained by simply cooking the chicken drums\u00a0in indirect mode: the skin is crunchy, it literally makes “crunch!” when you bite it but what’s changing is the taste. \"Pollo<\/a>If you have \u00a0grilled chicken and fried chicken, you know you have two very different flavors. Here, this is a middle way\u00a0between the two, really interesting. Ultimately it is an experiment that is definitely worthy of being carried forward. The next step will be to try to replicate this setting but\u00a0inserting a breading crust\u00a0in the procedure and attempting to replicate the Kentucky Fried Chicken style chicken, to understand us.<\/p>\n

    Do you have your own way to make fried chicken, not fried?<\/p>\n","protected":false},"excerpt":{"rendered":"

    One More Technique for the Fried Effetc If you remember, we already wrote a post about the\u00a0Fried Effect\u00a0on barbecue. In truth, this do\u00a0not represent…<\/p>\n","protected":false},"author":2,"featured_media":4825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[45],"tags":[62,499,75],"class_list":["post-4840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnics","tag-catering-en","tag-pollo-fritto-en","tag-the-barktenders-en","post-item"],"yoast_head":"\nThe Barktenders - I'm gonna try this: the fried chicken, not fried<\/title>\n<meta name=\"description\" content=\"Another technique to try to replicate the fried effect in the barbecue, this time oriented towards thicker cuts. 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