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Thread: Kettle fried chicken

  1. #171
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    I just tried this using the Louisiana Chicken Fry, while it tasted great about 30% of the breading came off and it burned in some spots. What can I do to keep the breading on and prevent the burned spots?
    1. Buttermilk dunk
    2. Shake a couple of pieces at a time in a baggie. Then set on a wire rack.
    3. Quick spray with PAM.
    4. 45 minutes on a Kettle with a vortex.
    Last edited by ChuckG; 06-23-2019 at 10:51 AM.

  2. #172
    TVWBB Hall of Fame timothy's Avatar
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    When I use the LCF I follow the directions and it always works.
    Mix 5 Tbsp of chicken fry batter mix in 1/2 cup cold water. Dip chicken in batter. 2. Roll chicken in remaining dry chicken fry batter mix until coated.
    No help on the burning because I don't have a vortex.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  3. #173
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by timothy View Post
    When I use the LCF I follow the directions and it always works.
    Mix 5 Tbsp of chicken fry batter mix in 1/2 cup cold water. Dip chicken in batter. 2. Roll chicken in remaining dry chicken fry batter mix until coated.
    No help on the burning because I don't have a vortex.

    Tim
    A man, following directions??
    What's this world coming to?

  4. #174
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    OK Tim, I will try your method. Since I had an IT of 200+ if I cut down on the cook time I imagine the slight burning will go away.

    Thanks, Chuck

  5. #175
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    Quote Originally Posted by Bob Correll View Post
    A man, following directions??
    What's this world coming to?
    Ladies, looks like there might be hope for the world after all!!! lol

  6. #176
    TVWBB Honor Circle Timothy F. Lewis's Avatar
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    Quote Originally Posted by Bob Correll View Post
    A man, following directions??
    What's this world coming to?
    There are times when the inner engineer in all of us needs to do some research!

    I have the vortex set up from Saturday’s feast, I did drumsticks and the we’re gone in a flash!
    I’ve not tried the KFC method yet but, I will!

    [SIZE=1]- - - Updated - - -[/SIZE]

    Quote Originally Posted by Joan View Post
    Ladies, looks like there might be hope for the world after all!!! lol

    Don’t hold your breath!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #177
    TVWBB Hall of Fame timothy's Avatar
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    If you look at Al's first post (the OP) he does it the same.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  8. #178
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    So, found this thread last week and had to give it a try. Went to three stores looking for the Louisiana Chicken Fry and finally found it at the local Walmart. Followed directions for dredging/breading on the package and oiled up the grates. After ~15min at 425-450F, lightly sprayed both sides of chicken with canola oil spray and flipped. Continued cooking for about 45min or until probed 180F.

    Popeye's chicken used to to be my go-to for some spicy chicken... USED to be, haha


  9. #179
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Looks great Brad!
    I'd like to try it with the LCF, but know it would be way too spicy for Mrs Bob.
    Andy's seasoning works well but has less of a batter fried look.

  10. #180
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Bob Correll View Post
    Looks great Brad!
    I'd like to try it with the LCF, but know it would be way too spicy for Mrs Bob.
    Andy's seasoning works well but has less of a batter fried look.
    It's not that spicy Bob. I know M'lady hates hot, but she likes this.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

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