So, I'm trying to figure out whether something is the worst idea ever, or whether it might work. This post is written in hopes that someone here has thoughts on the matter.
I have 2-3 whole chickens that have been cut and prepped down to 8 pieces each and brined, marinated and lightly dredged to be fried. The fry seasoning is fantastic. They were prepared for a large party and we didn't cook them all in the fryer at the time, so they were frozen. I'd like to cook the rest of them for another party we are going to host, but I don't want to fry them. Instead, I want to cook them on the WSCGC. That said, I have no idea how the coating/spice mixture will react to indirect heat on the WSCGC. To fry them, I would put them in oil at 350-375, so what would happen if I brought the WSCGC up to 375 on indirect, lightly sprayed the chicken pieces with oil and let the WSCGC do its thing? Would it be terrible? What would the flour do under that kind of heat with very little oil? It seems to me that it will either work or be absolutely terrible and I honestly have no idea which one would happen. I can always clean off the chickens and reseason them, but that seems a waste of some really good flavor.
I searched the site and found a couple of posts where it appears that others have done something similar and it worked, but I'm still unsure. Worst case scenario, I can try one piece, see what happens, and report back but I thought I'd check here before wasting a piece of chicken on the experiment.
I have 2-3 whole chickens that have been cut and prepped down to 8 pieces each and brined, marinated and lightly dredged to be fried. The fry seasoning is fantastic. They were prepared for a large party and we didn't cook them all in the fryer at the time, so they were frozen. I'd like to cook the rest of them for another party we are going to host, but I don't want to fry them. Instead, I want to cook them on the WSCGC. That said, I have no idea how the coating/spice mixture will react to indirect heat on the WSCGC. To fry them, I would put them in oil at 350-375, so what would happen if I brought the WSCGC up to 375 on indirect, lightly sprayed the chicken pieces with oil and let the WSCGC do its thing? Would it be terrible? What would the flour do under that kind of heat with very little oil? It seems to me that it will either work or be absolutely terrible and I honestly have no idea which one would happen. I can always clean off the chickens and reseason them, but that seems a waste of some really good flavor.
I searched the site and found a couple of posts where it appears that others have done something similar and it worked, but I'm still unsure. Worst case scenario, I can try one piece, see what happens, and report back but I thought I'd check here before wasting a piece of chicken on the experiment.
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