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Triple Dipped, Beer Battered "Fried' Chicken, off the grill?
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<blockquote data-quote="MossyMO" data-source="post: 116108" data-attributes="member: 347"><p>Yes, flipped once! There is no trick in the batter or anything, the "fried" texture is accomplished from the intense indirect heat from the Vortex that simulates frying on the batter and chicken skin. What is great is there is no oil/deep frying which is much healthier!</p><p></p><p>[FONT=&quot]Seasoned with Owens BBQ Buffalo Wing seasoning, then followed the following recipe for the rest. But instead of fried I did them on the BGE around a full vortex of lump running 450º with a chunk of apple wood till an internal temp of at least 175º in the thighs. <a href="http://allrecipes.com/recipe/89268/triple-dipped-fried-chicken" target="_blank">http://allrecipes.com/recipe/89268/triple-dipped-fried-chicken</a>[/FONT]</p></blockquote><p></p>
[QUOTE="MossyMO, post: 116108, member: 347"] Yes, flipped once! There is no trick in the batter or anything, the "fried" texture is accomplished from the intense indirect heat from the Vortex that simulates frying on the batter and chicken skin. What is great is there is no oil/deep frying which is much healthier! [FONT="]Seasoned with Owens BBQ Buffalo Wing seasoning, then followed the following recipe for the rest. But instead of fried I did them on the BGE around a full vortex of lump running 450º with a chunk of apple wood till an internal temp of at least 175º in the thighs. [URL]http://allrecipes.com/recipe/89268/triple-dipped-fried-chicken[/URL][/FONT] [/QUOTE]
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