Buttermilk chicken

I marinated some drums in buttermilk overnight. some i rolled in everglades
pre-seasoned breading, some i rinsed and seasoned with Montreal steak seasoning, and the rest i cooked with just the buttermilk coating.

i cooked on the rol for about 45min at 325 and then introduced them to my belly.

i wasn't sure how the breaded ones would turn out put they came out crunchy and the seasoning was tasty.

the montreal chicken is always good and the buttermilk ones had a nice crispy texture to the skin and tasted good but tasted better after a little salt.

chicken coated with buttermilk


Everglades breading


Drums with Montreal steak seasoning


Just buttermilk


with breading

Nice chicken, Bob - I'd say you went 3-for-3!

I've always been a little hesitant about putting breaded items on the grill but since with the lid closed it's a form of an oven they should work.

ScreamingChicken wrote:

Nice chicken, Bob - I'd say you went 3-for-3!

I've always been a little hesitant about putting breaded items on the grill but since with the lid closed it's a form of an oven they should work.

i think next time i after coating with breading i will then re-coat with buttermilk, egg , butter or something so the crumbs are a little damper. my thought is it will form a more uniform crispy coating.

Rib-O-Lator wrote:

ScreamingChicken wrote:

Nice chicken, Bob - I'd say you went 3-for-3!

I've always been a little hesitant about putting breaded items on the grill but since with the lid closed it's a form of an oven they should work.

i think next time i after coating with breading i will then re-coat with buttermilk, egg , butter or something so the crumbs are a little damper. my thought is it will form a more uniform crispy coating.

Actually try this:
Coat in seasoned flour
Dip in egg/buttermilk mixture
Dip in seasoned crumb mixture

I've found that this breading technique tends to work the best. The crumbs don't get very damp but they stay on the meat, and the coating is definitely uniform. The seasoned flour provides a base for the rest of the coating and adds a bit more flavor.

Looks like this batch was pretty decent, though. Good work!

I recall that for fried chicken often recipes recommend letting the chicken pieces sit for 20 minutes or so after breading (before any cooking). Not sure if that applies to the grilled version however.

Take care,

Derek

harry_canyon wrote:

I recall that for fried chicken often recipes recommend letting the chicken pieces sit for 20 minutes or so after breading (before any cooking). Not sure if that applies to the grilled version however.

Take care,

Derek

i will give it a try, thanks for the info.