KFC with the Vortex

[Matt Rector]

Got my new Vortex and decided "Kettle Fried Chicken" was a good first cook. Brined overnight with a salt and sugar brine. Double dipped, flour, egg and milk, then seasoned breading.




I can tell this thing will really pump out the heat, so I was careful not to overheat. Wanting to run at about 400.



You can see my top vent is almost closed and my bottom is on smoke setting. Used a full chimney, next time I'll use half that.



After about 30 minutes sprayed them with cooking spray, to get that great golden brown color.











Best chicken I've ever had, crispy, moist, flavorful, a real winner! No more fried chicken, always Kettle Fried from now on.

 

[Mike Freel]

The Colonel would be proud.

 

[Timothy F. Lewis]

I really feel like the Vortex was second only to the Uber heavy 304 SS baskets (my wife’s son got me for my birthday several years back) for return on investment. I’ve loved it since the first day I used it for wings, still need to do KFC.
Mike, I think the colonel would be jealous!

 

[Tim Campbell]

You nailed that cook, Matt!!

 

[BryanO]

That looks great!
What breading did you use if you don’t mind me asking?

 

[BFletcher]

Checking your profile to see how far away you live.

 

[Matt Rector]

That looks great!
What breading did you use if you don’t mind me asking?

Krusteaz Breading and batter.

 

[JimK]

My goodness! That looks better than Popeye's!

 

[Michael Richards]

That is an amazing cook!!!! I am with Tim, I love the vortex but have yet to make Kettle fried chicken with it. I got to remedy that soon!

 

[Bradley Mack]

Wouldn’t that technically be ”Kamado Fried Chicken”?

 

[Dan L NY]

THAT LOOKS AMAZING!

I am now inspired to try this...............maybe tonight!!

 

[Harrison Patrick]

Krusteaz Breading and batter.

Adding Krusteaz to the shopping list