Saturday I had planned to fry chicken yesterday but my wife requested my crispy grilled chicken instead. Saturday evening I cut up two whole chickens and seasoned them well with my Cajun seasoning. I gave them a twenty minute spin in buttermilk under vacuum in the Reveo and let them sit in the fridge overnight.
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Yesterday morning I let them drain then coated them with my crispy grill batter and on the Traeger they went.
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Before the chicken was put on the grill I threw together a peach cobbler that was cooked on the grill.
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I thought about making some homemade rolls to go with the fried chicken but went with cheesy, chivy biscuits instead.
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Made a nice potato salad as a side and by the time I finished that the cobbler was done.
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Chicken on the grill and almost done.
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I also fried up a pound of chicken livers as a little something extra.
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Time to eat! For the chicken livers and as a grilling glaze for just about anything I made a Jalapeno Dipping/Glaze Sauce that has a really good sweet heat thing going on.
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I will tell you it wasn't until a while later before I had a serving of the warmed peach cobbler with a couple of scoops of vanilla ice cream.
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Not a bad Sunday meal at all!!!

Originally Posted by AceArcher (Post 600200) Outstanding Nate... we are gonna have to talk about that Crispy Grilled Chicken. Have not heard of that one before, and it looks like a winner!

I've had several requests for this recipe so here it is.
This should be more than enough for ten pieces of chicken

If you marinated your chicken in buttermilk as I did drain it but not too dry. If not you can dip the seasoned chicken pieces in a thin egg wash with milk. Again, let drain. You don't want to put too much of a thick coating as it may not cook crisp.

In a one gallon zip type bag mix 2 cups of all purpose flour with 2 cups of corn starch.
Shake or roll over to mix well.
Add two or three Tbsp of your favorite Cajun Seasoning and again mix thoroughly.
Extra garlic powder and black pepper will make it that much better.

Place the chicken in the flour mixture and coat well, shake off excess. Set aside and coat all other pieces of chicken.

Place chicken pieces on your grill at about 350-375*. It should take about an hour to and hour and fifteen minutes to cook. Flip pieces about every fifteen minutes. The chicken will look dry and pasty at first but as it cooks the coating will crisp up and turn a light golden brown. To be sure use a thermometer and check to make sure all pieces are at 165* before removing from the grill.
If you want you can apply a light glaze of whatever you like right before removing from the grill.

The corn starch in the mixture is what really helps to make the coating crispy.

Read more: http://eatinlouisiana.com/thread/934...#ixzz2Xwse4Onw