HFC

[Dc_smoke309]

Damn..... I might have to try this tonight [emoji848][emoji848][emoji848][emoji848][emoji848][emoji848][emoji848][emoji848][emoji848]


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[MauroBBQ]

@Hell Fire Grill
Thank you for the note
I prepared as per your instructions and chicken came out SO CRISPY
My neighbors told me I was making too much noise!!!!
I made thighs boneless skinless
So made my chicken a bit in the dry side for my liking
Next time I would try bone in and see if that makes it juicier
Also I used a full lit chimney (large) was having heat close to 500F
Is this too high of temp for this cook?
All in all Crispy as hell!!!!
In the pic you see burned ones (close to heat source) I do not have a basket so cannot contain charcoal close together
I have seen some bricks used or maybe some aluminum foil could help reduce this

Share any recommendations so next time is better
Thanks again!!!



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[Hell Fire Grill]

Hey @MauroBBQ thanks for trying it and posting the results.

I thought I heard a crunch come from the South!

500 should work but 450 & under I think is best. You need to make the heat as indirect as possible. Next time use any thing you got to hold the charcoal in a pile, directly on the inside of the kettle. I use a charcoal rail but brics might be better, pile the coals so they hold the flipper and grate up off the tabs if you have too. Place all the meat on the grate starting as far from the fire as you can.

I burn them too...sometimes that happens when you play with food & fire. Good thing is the burnt parts peel off easily.

Yours look like the corn flakes stuck pretty good & have good color, there are not alot of flakes on the fire grate. After the eggs concoction sets up you can flip & circulate them around without loosing too much crunch. Usually the coating holds the moisture in quite a bit but at 500 theyre going to cook pretty fast.

[MauroBBQ]

@Hell Fire Grill
Yep Crunch from South of the border =]

Next time (oh yes there will be a next time) I will make the slight changes you recommend, lower temp and indirect as possible. I did not flip them during cook.
Yes the flakes were stuck and never coming off. Egg kept them in place.
I did rest the chicken prior to cooking (flakes on) about 15min, maybe that helped.

Que tengas una Buena semana!! (Have a good week)

[MacEggs]

Hey HFG, I did this up Saturday …. Oh man, these were fantastic!  And, very, very CRUNCHY !!  Did you hear it ??

Thanks so much for sharing this. 

[Hell Fire Grill]

OH hell ya I heard it...it was like a sound tsunami!

You blew down my fence and a grill with all that noise.

[Shoestringshop]

Looks great! Love that crunch on chicken.

[Larry The BBQ Guy]

Whaat! Great recipe. Gotta try it.

[Hell Fire Grill]

A couple months ago I tried HFC with with Frosted Flakes, they weren't as Grrrrrrreat as I thought they'd be, but the crunch was still enormous. They cooked on the 26r at about 600* and I never flipped them, which helped keep the flakes on the chicken.

https://imgur.com/aHOU8PG

https://imgur.com/a/LfkEona




Looks like someone was inspired and now they have several new HFC style recipes on the web.
https://www.kelloggs.com/en_US/recipes/double-coated-chicken.html

You can google corn flake chicken for a bunch more recipes & techniques as well.

[jhagestad]

Looks awesome! My mom used to make corn flakes chicken when we were really young. Although she used the oven and not the grill.

[racedvl]

That looks like something I need to try...... [emoji848][emoji848][emoji239][emoji91]

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