Kettle Fried Chicken


 
Sadly Noah, Rich has passed to the larger life and we all have to try to figure out some of the little things he used to do for ourselves.
He was a very generous soul who helped me with all kinds of little projects. I’d just start experimenting with proportions.
Try the straight method first is my suggestion.
 
Alright,wife is heavily pregnant and grumpy. So I try some KFC. She's still sceptical.

Batter is a mixture of corn starch and breading. Salt, mixed with some baking powder, garlic powder, pepper and paprika for color.

I tried to make some impromptu butter milk by mixing milk with vinegar, but it did not thicken.

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So chicken thighs were dry brined during the night, and double dipped in the batter.

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They are now on the kettle at 500F, with some potatoes. Lets hope it impresses the misses.
 

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Needed a spritz of oil for the skin side. So kept it pretty similar to the original post to 15min skin side, spritz some oil
15min meat side
15min skin side again.

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And the result was this
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Decent, but I overcooked it. Should have checked the temp after 30mins. The skin did not crisp up everywhere that's also why I left it on too long. The breading lost some of its flavor and was too crunchy.

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Still, it was showing its potential. Even my wife liked it. She wants to try it again with de-boned thighs.

Definitely gonna do them again.
 
Perhaps you need a chunk of wood like apple or cherry on the coals?

Everything I’ve read says it’s needed to boost the temp.

I have a Vortex and run the bottom and top vents wide open and use a wood chunk. You should be able to achieve similar with your central basket position.

Try whole leg quarters and debone them. 👍
 

 

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