Page 109 - Barbecue Chicken Made Easy
P. 109
"The best comfort food will always be greens, cornbread, and fried chicken."
Maya Angelou
There is another advantage to deep frying on a gas grill. Frying temperature is generally about 375°F, but sometimes, when the crust is beautifully golden, when you stick it with a thermometer the center along the bone is still undercooked. Normally you have a choice: Leave it in the oil and overcook the crust, or pop it in the oven (pan-roasting of a sort). In restaurants they often put it under a heat lamp to continue cooking. On the grill, it's a cinch: when the meat is done frying, place it on the indirect side of the grill, close the lid and let it drip dry and carryover cook until it reaches a safe internal temperature of 160°F.
