Prepared some chicken thighs and drumsticks three ways: breaded with cornstarch and rub, rub and barbecue sauce, and rub-only.
Everything turned out done and delicious, but the cornstarch never seemed to cook off the drumsticks. Any idea what I did wrong? I cooked them indirect over medium heat until they got up to about 165/170.
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I'm no expert but I would have done the highest indirect heat possible. Especially towards the end of the cook. I also would have sprayed or brushed with olive oil to help the "air fry" process.
Without oil, the corn starch or flour will just kind of burn or stay dry.
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But it looks good. Especially the bbq!
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Quote from: HoosierKettle on April 05, 2020, 12:25:57 PM
I'm no expert but I would have done the highest indirect heat possible. Especially towards the end of the cook. I also would have sprayed or brushed with olive oil to help the "air fry" process.
Without oil, the corn starch or flour will just kind of burn or stay dry.
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...and that is EXACTLY what I must have done wrong--no oil! Thanks
@HoosierKettle !
Higher heat as well for sure. The natural oil from the skin will help moisten up the flour for a more fried chicken type cook. Usally halfway through I'll use spray canola oil to spot check it. Also dark meat chicken can be cooked to a higher temperature 185 - 200 without drying out. The longer cook time i think would help your cause as well.
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Thank you! I'll try this out next time.
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