KFC around the vortex.
- Thread starter timothy
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
Every time I see this I say”I Gotta do this!” and, somehow I get sidetracked! Squirrel!
Darryl - swazies
TVWBB Emerald Member
It looks really good but I have no idea how you guys get this coming out looking as fried as it does.....
If you could share with me a thing or 2 I would probably give this a good run......
Fry mix - is this an American term??? Or is this just like a general term for like dry batter in a bag you would purchase from a store that you would use to batter fish in?
Do you just toss in the moist chicken pieces and get a nice thin layer then bbq it as you normally would?
Here is what we can find all over the place but there is others....
If you could share with me a thing or 2 I would probably give this a good run......
Fry mix - is this an American term??? Or is this just like a general term for like dry batter in a bag you would purchase from a store that you would use to batter fish in?
Do you just toss in the moist chicken pieces and get a nice thin layer then bbq it as you normally would?
Here is what we can find all over the place but there is others....
EricV.
TVWBB Guru
I just follow the directions on this product, it works very well with the vortex.
timothy
TVWBB 1-Star Olympian
You can even use Shake & Bake.
As long as the chicken has some moisture the coating will stick. Put it in a bag and shake.
No reason to do the flour, eggwash, breadcrumb ritual.
I used this one but the Louisiana one is the reason for the KFC recipie ( Kettle fried chicken )
As long as the chicken has some moisture the coating will stick. Put it in a bag and shake.
No reason to do the flour, eggwash, breadcrumb ritual.
I used this one but the Louisiana one is the reason for the KFC recipie ( Kettle fried chicken )
No way.
Rich Dahl
TVWBB 1-Star Olympian
Barb and I do a lot of KFC on the Jumbo Joe with my homemade SS dog bowl vortex.
Like Timothy said there are a lot of dry mix seasonings you can mix and match or like we do experiment with ground up cereals, adding herbs and spices.
We've also found that plain mustard makes a great binder and doesn't leave any taste of its own.
Thighs are our choice for KFC as they are very forgiving temperature wise.
Walmart has a large selection of chicken batters under their Great Value Brand which are great starters.
Get creative and have some fun with it.
Like Timothy said there are a lot of dry mix seasonings you can mix and match or like we do experiment with ground up cereals, adding herbs and spices.
We've also found that plain mustard makes a great binder and doesn't leave any taste of its own.
Thighs are our choice for KFC as they are very forgiving temperature wise.
Walmart has a large selection of chicken batters under their Great Value Brand which are great starters.
Get creative and have some fun with it.
Darryl - swazies
TVWBB Emerald Member
Thanks for the fry batter update.
I will see what I can get my hands on around here....
Fried chicken is a thing but it's not a big deal......at least it appears to be more of a thing across the boarder.
I will see what I can get my hands on around here....
Fried chicken is a thing but it's not a big deal......at least it appears to be more of a thing across the boarder.
Darryl - swazies
TVWBB Emerald Member
Having an awful time finding something that doesn't involve the directions saying, mix batter n 1/2 cup of water...dip in , shake off extra batter and then fry.......like literally my Amazon has nothing...my bbq joint has this below from meat church.....
It looks like I could follow Timothy's instructions with this stuff.....
Second pic dictates it is chicken fried steak breading...I think it should be fine.
I can also get shake n bake at the grocery store.
It looks like I could follow Timothy's instructions with this stuff.....
Second pic dictates it is chicken fried steak breading...I think it should be fine.
I can also get shake n bake at the grocery store.
Andy Kaminski
TVWBB All-Star
I had it all set in my mind that today is pizza night.
You guys are awful.
You guys are awful.
Darryl - swazies
TVWBB Emerald Member
By awful you really mean intriguing, helpful and full of great ideas!
Then yes I agree............
Then yes I agree............
Darryl - swazies
TVWBB Emerald Member
I also just seen this on Amazon......looks like it should work.....almond flour.
Andy Kaminski
TVWBB All-Star
Intriguing and helpful why that’s exactly what I meant 
.
I found some Dixie Fry in the cupboard.
It should pair well with some thighs.
I figure a little bit of this and a little bit of that should make a decent meal.
.I found some Dixie Fry in the cupboard.
It should pair well with some thighs.
I figure a little bit of this and a little bit of that should make a decent meal.
Wilmer Cogburn
TVWBB Fan
One of these days I am going to try to KFC using Lefty's Fish n' Chicken Mix. It was recommended on another BBQ site. OP used a kosher salt dry brine first, he added some corn starch to the Lefty's, and off to the Weber it went. Have some in the pantry assuming wife hasn't used it all.
EricV.
TVWBB Guru
If your fighting carbs, keep it simple dude, go nude with a little seasoning. Had these tonight, vortex pegged at 600 degrees 30-35 minutes, delish!
Wilmer Cogburn
TVWBB Fan
Wow that looks great!
I have only used my Vortex on the Performer about 4-5 times. Max temp I have seen on the lid is about 550F. Last time I used it, it struggled to get to 450/475F even with some lump in the mix.
Will keep trying!
EricV.
TVWBB Guru
To get the maximum temp with the vortex, you need to add a chunk of wood on top of the coals.
Darryl - swazies
TVWBB Emerald Member
Yeah I stay away from carbs for the most part but then the weekend kicks in......end up having a burger and or pizza and then we start again on Monday........I was just pointing out the almond flour due to it saying it was keto......if the almond flour was an issue someone would have said something I would think.