Southern Baked Chicken
This Southern Baked Chicken is so good, you’ll never need to go to KFC again. I actually think it’s better and it’s certainly a lot healthier.
It’s nice with wedges, potato skins, some slaw or some baked beans. Â
Cooking surfaces
BBQ Temperature
Ingredients
For the spice mix
- 1/2 cup coarse bread crumbs
- 1/2 cup plain flour
- 1 tsp cracked black pepper
- 1 tsp Maldon Salt
- 1 tsp Smoked Paprika
- 1/2 tsp white pepper (reduce this if you find it too peppery)
- 1/2 tsp dried sage
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chilli powder (up this if you like heat)
To stick the coating
- 100ml milk
- 1 Egg
For the chicken
- I portion a whole chicken into 2 drumsticks, 2 thighs, 2 wings and 2 breasts cut in half
Equipment
Method
- In the first bowl, mix together all the coating dry ingredients.
- In a second bowl, combine the milk and an Egg by whisking together.
- Using one hand, dip the chicken portions in the flour mixture, then the  milk and egg mixture and then back in the dry mixture. Be sure to coat the chicken all over.
- Place all the portions on a plate as you go.
- Setup your Egg for an indirect cook at 180°C. Use your ConvEGGtor feet up and the stainless steel grid.
- Place the chicken on the EGG and allow to cook for about 20 minutes.
- After 20 miutes drizzle a tiny bit of light olive oil or vegetable oil onto the chicken.
- Cook for a further 20 mins.
- I cook thighs and drumsticks until they are about 85-90°C. For breast portions you can cook them slightly less (anything above 74°C is safe).
Note:
If you want you can turn the chicken to crisp it up even more but it isn’t necessary.
