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.

IMG_20250907_152641.jpg

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

IMG_20250907_165419.jpg

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

Attachments

  • IMG_20250907_154433.jpg
    IMG_20250907_154433.jpg
    243.9 KB · Views: 3
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.

IMG_20250907_170748.jpg

And the result was this
IMG_20250907_172659.jpg
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.

IMG_20250907_172659.jpg
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. 👍
 
I agree with Wilmer about the chunk of wood or maybe a few jumbo sized chips that ignite fast.

I did 3 chicken thigh cooks this week or so.
Two were KFC and the other was a marinade. (one cook was for a crew of roofers working on my place).
My KFC skills are so so at best because it’s new to me.
The roofers loved it. It didn’t look as nice as Timothy or Rich’s but the taste as better than most I’ve been served.
I totally forgot about using corn flakes (thanks for the reminder Rich 🙏 ).

My normal chicken thighs go to is to marinade with either teriyaki or Paul Newmans Italian salad dressing.
I run the kettle wide open with a vortex and normally use lump.
Bone in skin on, no flipping, a spritz or 2 of avocado oil and after 35-45 minutes or so I have nice crispy skin chicken.

I think my KFC cooks would have looked better if I didn’t overcoat them with really wet batter.
I think next time I will dehydrate the battered meat in the refrigerator for a few hours.

I debone and leave skin on the thighs and sear when I bake a chicken cacciatore because it’s a lot easier to eat.
For bbq thighs I prefer not to for presentation and it easy enough (for me) to eat bone in.
 
You must log in or register to reply here.

 

Back
Top