KFC chicken

Kettle Fried Chicken that is.

I've seen a few videos about people making fried chicken on their kettles - so I figured why not. Both the wife and I love fried chicken but not so much the oil. Since this wasn't a preplanned dinner I used thighs so I didn't have to brine. It will definitely be done again, as we both perferred it over deep-frying

First the mixin's, forgot to show the Franks hot sauce that was mixed in with the wet batter: and no the comet wasn't one of the ingredients.


Seasoned flour on the left, Seasoned beer batter on the right.

Sorry my hands were to messy to show the dredging. 5 thighs all battered up and 5 just seasoned(in case this didn't work out).


My little buddy skid-mark protecting the vittles.


The finished product. Moist and juicy.


A couple take-a-ways. First I should have let the kettle get up to temp before putting the chicken on. Once I filled the Vortex with hot charcoal I put the chicken on the grill(cold chicken - cold grill - big no-no). Second, the batter on the bottom of the chicken stuck to the grate so I'll give the grate a shot of Pam next time. Overall the chicken was moist and juicey and the skin was chunchy. I'll also need to add more seasoning to the batter and flour. Let me know what you think, and if there are any improvements that you know of.

Thanks for looking

Chris

 

Thanks yankee, I'm not a real good cook, but I pretend to be in my backyard. Thanks for the like.

Tallbm that's a good question that I can't answer. I had a full lit chimney in the vortex, but I forgot to let the kettle come up to temp. before putting the chicken on. So in the begining ambient temp, and at the end I would say close to 400*.
Thanks for the like.

 

Thanks for the idea's chop, I made the mistake of not letting the kettle get up to temp. The soak sound interesting I'll have to think that one through.

I don't see why not, I use the kettle because it get's much hotter then my WSM. I haven't used propane in years.

I am the sherminator, a BBQ pitmaster sent back through time to change the methods of cooking chicken.
Thanks for the like Jax.

Chris

 

You only live once...Thanks for looking Steve.

Thanks for the tips chopsaw. Now to think of a combo that works together.

Thanks for the look and compliment Al. It's definitely a work in progress. A few more experiments and I should get it where I want.

Bear thanks for the like.

Chris

 

George,
I don't remember the temp, but I believe the Vortex will get the outside of the grate(near the lid) around 400+ degrees using KBB. Over the Vortex itself you can almost double it. Remember to use gloves when taking the lid off the Kettle as it gets very hot. Sorry I can't help you out with the gasser. I haven't used one in years. Let us know how it goes.

Thanks for the point appreciate it.

Chris

 

Good to know kit, thanks. I'll be doing this again when I get back from Georgia. I'm always looking to improve my methods.

Chop can you taste the ranch or does it lost in the flour?

Chris

 

Cool thanks. I started seasoning the meat instead of the flour for that very reason. Allot of the flavor got lost in the flour.