Kettle Fried Chicken

[Robert-R]

Seeing all this brewhaha in Grilling about Kettle Fried Chicken made me want to give it a try.

Got the recommended seasoning mix:

Fired up the JJ, battered some thighs and started them skin side down.

Temps averaged 375* for the first part of the cook.

Flipped after 20 minutes.

Temps dropped to 350* for the duration. Thighs were pulled at the 50 minute mark. Internal temp of the thighs averaged 190*.

The JJ's coals were pretty much spent by this time so I grilled the corn on the gasser.

Time To Eat!

Was really happy with the meal. The meat was moist and tender, although next time will shoot for a hotter fire. Would have liked a bit more crunch. Maybe use the poortex or start with more coals.

 

[Cliff Bartlett]

Nice job Robert. Glad the recipe worked out for you. I thought it was pretty straightforward. It does do exceptionally well with the Vortex.

 

[Len Dennis]

Looks great. A job well done

 

[Sam Bee]

Very Nice!

 

[Ted N]

That looks to have turned out great.

 

[Barb D]

Robert, that chicken looks great and with the corn and tomato awesome dinner. That mix is great, Rich and I have used it about 4 times and been real happy with it.

 

[Rich Dahl]

Being Lazy today ...What Barb said.

 

[Kevin L (NKY)]

Robert i have used the vortex and baskets with good results, i have done them like you but put them over direct for a minute or so a side, adds a nice crunch.
Yours looked very good .

 

[Dustin Dorsey]

Wow that looks good. I might have to give it a shot!