Thanks for the feedback. Sounds awesome. Not sure if all cooks have a a Achilles heel but I'm sad to say mine has been fried chicken. I've tried everything, shallow fry, deep fry, cooking at 325, 350 and 375. Tried sous vide the chick before battering, tried corn starch, House Autry batter, Cauputo Flour. I've made: Altons, Paula's, Thomas's and Ina's fried chicken recipe and same poor results. Fry in a lodge chicken fryer with a peanut oil mother. I've used beer, milk, buttermilk, vodka for wet. Brined in salt solution and hot sauce. I've used whole eggs and egg whites only...
There is always something that goes wrong:
1.) Too crunch, crust is hard like tree bark
2.) Batter doesn't adhere and flakes off
3.) Over cooked outside, inconsistent insides.
Very few cooking techniques intimidate me, but I've made hundred of fried chicken attempts and at the end of the day, I can still go to Bojangles for better fried bird. Any tips, tricks or advice for this pork chicken cooker would be welcomed.