Kettle Fried Chicken

[SmokinEdge]

Going to do a version of Grill fried chicken. Posting a YT video link so you see what I’m basically doing today. Lots of different ways to go about this but I’m starting off with a buttermilk salt and herb brine, then dredge and grill. Thinking the vortex on the kettle gets the call. I’ll post up my results this evening.

 

[JckDanls 07]

I'll ride along

 

[Brokenhandle]

Me too!

Ryan

 

[JIMSMOKES]

I watched it. Now gotta try it. Just snatched two chicken thighs out of freezer. Tossed them in a pan of brine water to thaw.

 

[SmokinEdge]

I’ll be using GF flour (rice) on Some and AP on the rest, so we get to see both outcomes. I cut up 2 whole chickens so plenty of pieces for everyone.

 

[Gonna Smoke]

Well alrighty, I'm in the bed of the truck...

 

[Hockeydudde]

I’ll be using GF flour (rice) on Some and AP on the rest, so we get to see both outcomes. I cut up 2 whole chickens so plenty of pieces for everyone.

In my experience, just rice flour alone struggles to brown very well. A little sugar and/or collagen helps being some color to the batter. If the batter has eggs and milk, a little less important, but they still help.

 

[indaswamp]

This recipe is great with red beans ans rice!

 

[jcam222]

I'll have a look for sure

 

[DougE]

Watching and patiently waiting ..............

 

[Rafter H BBQ]

Looks like a great plan Eric… have done a similar cook.. and was amazing!

Also, if you haven’t already the kettle/vortex does an awesome job on chicken fried steak… I posted it here a long while ago!

I’ll be waiting for pics or a dinner invite would be even better!

 

[Winterrider]

Move over Charles !

 

[BrianGSDTexoma]

I do this fairly often. The vortex might be to hot to do these. You gonna love them.

Smoked Grilled Fried Chicken

This is usually called KFC - Kettle Fried Chicken. I decided to just go with the pellet pooper set at 375 with smoke tube with hickory chips. Brine chicken for 8 hours. I like to use Louisiana chicken fry for this. Store was out of regular so got mild. You can slather chicken in mayo and...

www.smokingmeatforums.com

 

[Gonna Smoke]

Move over Charles !

It's a long bed truck, so plenty of room. Climb on in...

 

[gmc2003]

I'm in for the ride also. Whose bringing the keg for the us folks in the trucks bed.

I've done cooks like this a few times. If you find some of the coating isn't browning then just carefully give it shot of Pam. It will brown right up.

Chris

 

[SmokinEdge]

Ok, so this was kind of a bust. I ran for about an hour and 20 at 400-425 with vortex and they never did crisp up or get golden. The breading set and was firm . The chicken was 180+ IT at the end and we were hungry so I pulled it and we ate. Was very delicious, just not fried chicken crispy texture. Maybe it was the buttermilk, not sure but it never really got golden. Will try again without buttermilk.
poor pics and I apologize up front.

All breaded up.

On the kettle, you can‘t really tell but I sprayed them with olive oil all over before they went on.

About an hour in, then flipped

Last pic of a couple pieces of the back that didn’t fit the kettle so finished in oven.

 

[Winterrider]

Not real crispy looking but still look delicious. Will catch it on round two, I know you'll get this down.

 

[gmc2003]

Looks PDG to me Eric, I think you may have too many cluckers on the grate. You may be restricting the airflow a bit too much. Also when you pick up the chicken try to grab it on the side of the chicken with your tongs instead of the top/bottom. Less disturbance of the coating that way.

Point for sure
Chris

 

[SmokinEdge]

Looks PDG to me Eric, I think you may have too many cluckers on the grate. You may be restricting the airflow a bit too much. Also when you pick up the chicken try to grab it on the side of the chicken with your tongs instead of the top/bottom. Less disturbance of the coating that way.

Point for sure
Chris

I think you are right on all counts but especially to much meat on the grate. Out of the 18 pieces I cooked only 4 were left over. But since I was running the oven anyway I should have put a few more pieces in the oven and less on the grate. I had more trouble with the breading sticking to the grate than anything even with oil on the breading. At any rate it was still delicious chicken and I will definitely visit this again soon, I love me some fried chicken but hate the mess of frying. Always appreciate your insight on generally anything but especially the kettle, thanks Chris.

 

[BrianGSDTexoma]

I betting they where still tasty. I do this fairly often and only use Louisiana Chicken Fry. I usually just follow the directions on the package. I would give that a shot.