Kettle Fried Chicken

[Darryl - swazies]

Making first time ever KFC
Did a bunch of searches on here but everything was fairly vague as far as the process goes.
If I could get a link or some excellent advice on the prep it would be very helpful.
Protein is a handful of chicken thighs.
These are skinless thighs though, not sure if that is bad or good.
I could do it next weekend if skin is required……
I have this coating, no idea if it is good or not but it felt right when I bought it.
I plan on using the vortex but I could use the SNS basket which would be better as I also have to cook a flank steak and a chicken breast.
I can figure out how to do that on the vortex if that is the best play.
This cook is for tomorrows dinner and will be served with fried rice….I will also take some pictures and share afterwards.
Thanks in advance for your precious advice.

Batter calls for the whole egg, milk dredge and fry it in oil but I firmly believe that is not the best method for cooking on the grill.

 

[ChuckO]

You mention skinless, and I get it, I try to eat better than I used to. The problem (for me) about skinless thighs, that if you buy them in the store without skin, they probably are also boneless. If your in the same situation, I suggest buying the thighs skin on, and then pulling the skin off when you get home, that way you get bone in, and chicken thighs are best with the bone in. Besides, you can then have some skinless and some skin on.

Don't exceed 400 degrees or you'll burn the breading. I exceeded 400 in the link below, and while I can't find any cooks where I stayed at 400 or south, I do remember them being better

Thread 'BBQ Fried Chicken on the SmokeFire'

Jul 1, 2021

I never thought I would BBQ bone-in chicken thighs on anything but my kettle, especially Fried chicken. The SmokeFire is a most worthy contender

My son's secret breading recipe (he won't even tell me)

On the SomkeFire set at 450

After 25 minutes. I was expecting 45 minutes, but it was done at 25 minutes. I think next time I'll cook at 400, maybe 425. 450 is probably too much

My "Friday" night plate (I'm off Friday thru Monday)...

• ChuckO
• Replies: 12
• Forum: Photo Gallery

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The bottom line in prepping "fried chicken" is if there's a recipe or package that you like when "Truly Fried" then the chance you'll like it "BBQ Fried" > than not. The second bottom line, there's no such thing as bad "Fried (BBQ) Chicken"

 

[Darryl - swazies]

Thanks Chuck, they are boneless and skinlesss….its the way I usually get them……
I’m just going to give it a run and just expect it to better the next time I give it a go…….
So the prep…..no egg wash or anything like that?
I feel like just getting the chicken coated in the breading is where I need to be……..but I really don’t know.

 

[Tim Campbell]

Thanks Chuck, they are boneless and skinlesss….its the way I usually get them……
I’m just going to give it a run and just expect it to better the next time I give it a go…….
So the prep…..no egg wash or anything like that?
I feel like just getting the chicken coated in the breading is where I need to be……..but I really don’t know.

I've done it a bunch of ways, Darryl, but have never used that breading.

Tbh, some of my best came from a short buttermilk bath and straight into the breading, no egg mixture. I've used a lot of different mixes. I think my favorite so far is Louisiana Brand.

Just my 2C. Chuck gave awesome advice as always.

Edit: BTW, your chicken looks freaking awesome.

 

[Jabe G]

That chicken looks great!

 

[timothy]

Did a bunch of searches on here but everything was fairly vague as far as the process goes.
If I could get a link or some excellent advice on the prep it would be very helpful.

Here's the original from 15 years ago. Chris should make this a sticky.

A

Thread 'Kettle fried chicken'

Nov 17, 2010

Kettle Fried Chicken that is! I bought a pack of drumsticks and some store bought chicken fry since I'm lazy. Seasoned the legs and dredged them in the batter and then rolled in the fry mixture and let them sit for about 30 mins while I fired up a chimney of mesquite lump and regular k so I could get the kettle to 450ish to cook these indirect. Laid them on and cooked them indirect for 45 mins and the internal temp was 180. WOW these were awesome and super crunchy! The batter mix I got was very good and I will be doing this again. One thing I did notice was about halfway through...

• Al Ramirez III
• Replies: 201
• Forum: Grilling

• 

 

[Darryl - swazies]

Thanks again…..
Guess I will just make up some buttermilk and go right from the buttermilk to the breading.
Sounds good to me.

 

[Keith Jenkins]

There are a number of threads that talk about Kettle Fried Chicken, or KFC; perhaps more methods than you want to read, just search for Kettle Fried Chicken, or KFC.

I like to do a double-dip, breading, milk (& egg mixture), and then the breading again, as I mentioned in this post:

K

Post in thread 'KFC around the vortex.'

Jun 17, 2024

I've done chicken thighs a few times on my 22" Kettle and a vortex.
I double-dip the breading using Zatarain's Southern Buttermilk chicken fry mix, the first time just dredging the thighs through the dry fry mix, followed by a quick dip in an egg/milk mixture, and then a second trip through the fry mix.


Pretty much YouTuber Dski Grillz's technique for his "Southern Fried Chicken", except I don't add any other spices to the fry mix.

Indirect grill covered with the vortex for about 20 minutes, spray the chicken with a little bit of an oil based cooking spray, followed by...

• Keith Jenkins

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[Darryl - swazies]

Just working some buttermilk and some cayenne wing sauce……
I keep second guessing what I am going to do
The egg dip doesn’t seem necessary but I really don’t know as I never fry proteins in oil.

 

[Keith Jenkins]

Just working some buttermilk and some cayenne wing sauce……
I keep second guessing what I am going to do
The egg dip doesn’t seem necessary but I really don’t know as I never fry proteins in oil.

As I mentioned above, there are many methods to doing kettle fried chicken, perhaps as many as there are members of these forums. Just go with what you're comfortable with, and don't be afraid to experiment in future cooks once in awhile.

 

[Darryl - swazies]

As I mentioned above, there are many methods to doing kettle fried chicken, perhaps as many as there are members of these forums. Just go with what you're comfortable with, and don't be afraid to experiment in future cooks once in awhile.

I hear you….I’m just the kind of guy that hates making mistakes with food.
I’m going buttermilk to breading and if it’s not thick enough I will go back to the buttermilk and then back to the breading again.

 

[Darryl - swazies]

All breaded up, looks good so far.

 

[Darryl - swazies]

Final results.
The breading tasted good but it was some weird keto type so probably no bread in it actually.
So it was fairly crispy but not overly crispy….the bottom was not crispy but maybe that is how it always is.
Crispy fried rice……will do again but with a better breading.
I cooked this all at right about 430 until I hit 180.
Thanks for all the advice.