Kettle Fried Chicken


 
Wilmer Cogburn

Wilmer Cogburn

TVWBB Super Fan
Tried kettle fried chicken (KFC) yesterday and I am extremely impressed! New family favorite.

I took the 8 bone in skin on chicken thighs and dry brined them. I used sea salt vs kosher salt as is what we had. Sat in fridge uncovered for about 8-9 hrs.

Used Lefty's Fish-n-Chicken Mix.
leftyspices.com

Lefty's Fish n' Chicken Mix

Orders are fulfilled every Tuesday with a cut-off time at 12 p.m. When you open the bag, you will immediately know that you are in for a treat! This bold, flavorful, and irresistible coating is a blend of spices that makes you want more! Experience culinary perfection with Lefty’s Fish N’...
leftyspices.com leftyspices.com

3/4 cups Lefty’s, 3 tbsp corn starch, 8 thighs. No liquid. Mix the starch well into the mix.

Dredged all 8 making sure to work the mix into the chicken. After all 8 were dredged, I did a 2nd dredge.

After dredge, they sat in fridge maybe 30-45 minutes while grill came on line. Weber Performer with Vortex. Kingsford Blue with Royal Oak Lump on top of the blue. Indirect with the Vortex. I think I saw dome temp 475-500F.

20 min skin up
20 min skin down
15-20 min skin up

I’m impressed! Nice crispy coating/skin. So easy and no oil to deal with. Our new favorite fried chicken!

Try it! I stole this recipe from another BBQ site.
IMG_7758.JPGIMG_7759.JPGIMG_7768.JPGIMG_7771.JPG
 
Wilmer Cogburn said:
Tried kettle fried chicken (KFC) yesterday and I am extremely impressed! New family favorite.

I took the 8 bone in skin on chicken thighs and dry brined them. I used sea salt vs kosher salt as is what we had. Sat in fridge uncovered for about 8-9 hrs.

Used Lefty's Fish-n-Chicken Mix.
leftyspices.com

Lefty's Fish n' Chicken Mix

Orders are fulfilled every Tuesday with a cut-off time at 12 p.m. When you open the bag, you will immediately know that you are in for a treat! This bold, flavorful, and irresistible coating is a blend of spices that makes you want more! Experience culinary perfection with Lefty’s Fish N’...
leftyspices.com leftyspices.com

3/4 cups Lefty’s, 3 tbsp corn starch, 8 thighs. No liquid. Mix the starch well into the mix.

Dredged all 8 making sure to work the mix into the chicken. After all 8 were dredged, I did a 2nd dredge.

After dredge, they sat in fridge maybe 30-45 minutes while grill came on line. Weber Performer with Vortex. Kingsford Blue with Royal Oak Lump on top of the blue. Indirect with the Vortex. I think I saw dome temp 475-500F.

20 min skin up
20 min skin down
15-20 min skin up

I’m impressed! Nice crispy coating/skin. So easy and no oil to deal with. Our new favorite fried chicken!

Try it! I stole this recipe from another BBQ site.
View attachment 95102View attachment 95103View attachment 95104View attachment 95105
Click to expand...
Nice looking groceries there Wilmer!
 
BBQ Weber Kettle Fried Chicken - KFC Weber Smokey Mountain Forum
Ingredients:
Dry Brine: recipe follows

½ cup Diamond Krystal Kosher Salt
2 tablespoons baking powder


Chicken:

8 chicken thighs, bone-in, skin-on or any chicken bone-in, skin-on parts of your choice
¾ cup Lefty’s Fish ‘n Chicken Mix
3 tablespoons corn starch
NO LIQUID



Directions:

Dry Brine:

Kosher salt only if seasoning under skin. Kosher salt–baking powder mixture if seasoning skin.



Meat Only/Under Skin: If you are seasoning under the skin or if you're brining directly onto the flesh of a skinless piece of chicken, kosher salt only.



Seasoning the Skin: If seasoning the skin, use the kosher salt–baking powder mixture (1/2 cup kosher salt to 2 tablespoons baking powder) for optimal browning and crisping.



Refrigerated Resting Time: Transfer the chicken to a wire rack set in a foil-lined rimmed baking sheet and allow to rest in refrigerator at least 12 hours and up to 3 days.



Chicken Dredge:

Mix Lefty’s and corn starch thoroughly in a bowl. NO LIQUID



Dredge chicken parts thoroughly in dry mix – twice!



Allow to sit in refrigerator another 30-45 minutes.



Off-set grill or smoker:

20 minutes skin up

20 minutes skin down

15-20 minutes skin up



Chicken is done when: white meat registers 150 degrees. Dark meat registers 170 degrees. Chicken skin should be crispy.



Dry Brine Birds: Turkey, Chicken Liz Clayman, Serious Eats

A dry brine can be simply sprinkled over the entire surface of a whole bird (including inside the cavity or on the underside of a spatchcocked bird); you can also season under the skin.

Directions: Dry-Brine Type: Kosher salt only if seasoning under skin. Kosher salt–baking powder mixture if seasoning skin.



Brine Meat Only/Under Skin: If you are seasoning under the skin or if you're brining directly onto the flesh of a skinless piece of chicken, such as a cutlet, we recommend a basic kosher salt dry brine, kosher salt only.



Brining the Skin: If seasoning the skin, use the kosher salt–baking powder mixture (1/2 cup kosher salt to 2 tablespoons baking powder) for optimal browning and crisping.



Refrigerated Resting Time: Transfer the chicken to a wire rack set in a foil-lined rimmed baking sheet and allow to rest in refrigerator at least 12 hours and up to 3 days.
 
You must log in or register to reply here.

 

Back
Top