Teardrops n Tiny Travel Trailers

Now I'm hungry!

Great video.. thanks for sharing!

Great video Dean!

You should take over from Huell Hauser on California's Gold.

Prem

Prem wrote:Great video Dean!

You should take over from Huell Hauser on California's Gold.

Prem

"Golly... Just look at all that chicken... And being cooked outdoors in an old fashioned pot just like the miners of '49 did!!!"

Dude, that's it! You've got it down perfectly.

Prem

Dean have you listed everything you put in the coating mix?

Ken&Eunice wrote:Dean have you listed everything you put in the coating mix?

Eunice,
You do have to click on "More Info" to see the entire recipe, if that's what you're asking...

I share complete recipes.
Too many times, I've went to the effort to cook something using a recipe that someone gave me, only to find out by tasting that something was missing.
That only leaves more questions than what ingredient was lacking...

There's 11 ingredients total in the dry mixture.

I'll proof read what I have listed on my YouTube Channel, but in the mean time, I'll post it here...

HUMBOLDT COUNTY FRIED CHICKEN

Dry Mix Ingredients

• 1 cup all-purpose flour
• 1 cup bread crumbs
• 1/4 cup paprika
• 1/4 cup sage
• 2 tbsp. pepper
• 2 tbsp. salt
• 1 1/2 tbsp. garlic powder
• 1 tbsp. ground mustard
• 1 tbsp. thyme
• 1 tsp. ground ginger
• 1 tsp. ground oregano


Wet Ingredients

• 4 beaten eggs
• 1 qt. buttermilk
• 12 large chicken thighs with skin on


Gravy

• Drippings
• All-purpose flour
• Water



Directions

Mix together dry ingredients and divide into two equal parts (Save one for later if possible)
Mix together beaten eggs and buttermilk in large bowl
Soak chicken thighs in wet mixture for one hour
Place one part of dry mixture in a shallow dish or zip-lock bag
Coat chicken thighs one piece at a time in dry mixture
Place one entire chimney of briquettes under 16â€

Finally got around to trying this recipe out tonight. It a great way to do chicken and keeps all the mess outside. It came out great. Fried chicken in the DO is tough to beat. Thanks Dean!!

I think a good variation would be to hold out the sage and use some Tony's Cajun Seasoning in place of the salt. I may try that next time.

Mike

Dean in Eureka, CA wrote:Not... A dutch oven works just fine.

Did a test run today using my 16"er for Humboldt County Fried Chicken.


Soaked the thighs for an hour...


Coated 'em...


Browned 'em...


Removed 'em and inserted my cast iron grill for my 14"er, using it as a trivet.


Put the thighs back in...


Baked 'em for one hour...


They're done.


Big Bucket In The Sky... Humboldt County Fried Chicken.


Trivet did its job...

This was a test run for next weekend's FDOS campout.
I'll be making a couple of adjustments, tweaking things just a tad.
I'll attempt to do a video of it then...

Tell me more about the cast iron grill for the 14" Does it go on top of the 14 and you can use it as a grill? If so thats neat, where can I get one of those? Thanks.




Randy

On an empty stomach, these photos violate the Geneva Convention.

I've never in my life fried chicken but these photos make me want to try.

Or better yet, send the recipe to a friend who loves cooking.

Dean, thanks very much for this thread. The lasagna video is great, too.

hiker chick wrote:I've never in my life fried chicken but these photos make me want to try.

Give it a whirl! I have never fried chicken. Due to cutbacks at work, we've been buying the pack of chicken legs at Costco. They cheap and cook up great! Just be careful and take your time when you're frying them!