Kettle fried chicken

[Sam Bee]

Made KFC yesterday and it came out great!

I showed this to a couple of my friends and they couldn't believe that this was done on a Weber Kettle, they thought that I picked up some fried chicken from KFC!

 

[LMichaels]

It just looks so wrong on so many levels

 

[James N]

Beautiful cook Sam.

 

[Robert-R]

Looks super! I know it tasted good.

Great minds think alike: cooked some last night, too.

 

[Sam Bee]

Looks super! I know it tasted good.

Great minds think alike: cooked some last night, too.

Yup, the family loved it! That's how they want their fried chicken done now.

 

[Timothy F. Lewis]

It just looks so wrong on so many levels

Why does it look wrong? I’d eat it!

 

[LMichaels]

I meant the technique not the results. It just screams impossible but looks great

 

[Timothy F. Lewis]

It does look like it shouldn’t work but, I’ve done a few things that seem to be that way.

 

[Sam Bee]

I think this is becoming a Sunday evening ritual...

 

[Timothy F. Lewis]

Ive got some thighs in the freezer, I think it might be time to attempt this one! Could not find any “Louisiana” but found some “Andy’s” that I will try this with.
I think I need to re read the basic method before I get too far along to correct my mental shortcomings!
Wish me luck!

 

[Rich Dahl]

That's are go to for chicken now, so easy and so good.

 

[Bob Correll]

Ive got some thighs in the freezer, I think it might be time to attempt this one! Could not find any “Louisiana” but found some “Andy’s” that I will try this with.
I think I need to re read the basic method before I get too far along to correct my mental shortcomings!
Wish me luck!

Andy's is what I use, but I don't make a batter, just lightly moisten the pieces, shake in a bag, place on a rack and give a light spritz of oil.

 

[Timothy F. Lewis]

So you don’t do a “Dry,wet,dry” method?
I was thinking that I would dredge in some of the mix dry then batter and dredge again.
I like your method better, so far you’ve helped me with Canadian bacon and we shall see how this shakes out (sorry, bad pun, I’ll go stand in the corner now)
Might be a good use for some of the duck fat spray!

 

[Bob Correll]

I tried that last time with the Andy's, it didn't turn out too well for me, maybe it has to be the LA fry mix?
Here's a thigh cook from 4 years ago, the on the grill pics have disappeared:

 

[Timothy F. Lewis]

I like it! I like it a lot! Raining like a cow “moistening “ a flat rock here today, maybe for tomorrow! Thighs need to thaw anyway....

 

[Rich Dahl]

Barb and I have done the double dip and coat, really didn't care for it to much coating.

 

[Sam Bee]

Ive got some thighs in the freezer, I think it might be time to attempt this one! Could not find any “Louisiana” but found some “Andy’s” that I will try this with.
I think I need to re read the basic method before I get too far along to correct my mental shortcomings!
Wish me luck!

No Louisiana brand here in my area but Tarjay (Target) online has them and that's where I got my mix from. It's free shipping after $35 so I ordered 20 bags (max allowed on the website) and a $2 filler to get the free shipping so now I have a stash.

 

[Timothy F. Lewis]

Barb and I have done the double dip and coat, really didn't care for it to much coating.

I wondered about that, Bob’s looks like the right amount of coating for my liking! Dry method it shall be!

 

[Timothy F. Lewis]

Tried it last night, interesting, I need to try it out on the rest of the family soon! I liked it, the Andy’s “mild” needs some help, I didn’t see anything labeled as “spicy” or anything so, I guess I can simply give it my own boost as I see fit.
Great starting point though.

 

[Bob Correll]

Andy's makes a hot and spicy too, might not be available up there.
I have to stick with mild, Mrs Bob doesn't like anything hot and/or spicy.