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.
Yesterday morning I let them drain then coated them with my crispy grill batter and on the Traeger they went.
Before the chicken was put on the grill I threw together a peach cobbler that was cooked on the grill.
I thought about making some homemade rolls to go with the fried chicken but went with cheesy, chivy biscuits instead.
Made a nice potato salad as a side and by the time I finished that the cobbler was done.
Chicken on the grill and almost done.
I also fried up a pound of chicken livers as a little something extra.
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.
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.
Not a bad Sunday meal at all!!!
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