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Old 04-14-2015, 02:14 PM   #1
DerHusker
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Join Date: 04-05-12
Location: Escondido, CA
Smile Grilled Fried Chicken Experiment

On another forum, that I'm a member of, they've been making chicken we've been calling Grill Fried Chicken or KFC. (Kamado Fried Chicken ) Well obviously I got the inspiration for this cook from those Grilled Fried Chicken threads I’ve been seeing but chiefly from Boomstick’s (a Brethren), allycat’s and wilburpan’s.

I purchased a Grill Pack of chicken that was on sale.

I took one breast and 1 leg quarter and cut the quarter into a thigh and a drum stick. (Wife and MIL get the breast)

Then made up a dredge somewhat like Boomstick’s and allycat’s. Here are the Ingredients:

Amounts:
1/2 Cup AP Flour
1/4 Corn Starch
1 tsp. Sea Salt
1 tsp. Smoked Paprika
1 tsp. Cumin
1/2 tsp. Chili Powder
1/2 tsp. Chipotle Chili Powder
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Black Pepper
1/2 tsp. Baking Soda

I dredged them and placed them on a rack and then into the fridge for 6 hours.

I took the last leg quarter and cut the quarter into a thigh and a drum stick. I made up a dredge ala wilburpan. (Just salt and baking powder)

I dredged them and placed them on the rack next to the others and then into the fridge for 6 hours.

I light the kamado and set it up for direct / in-direct cooking.

After the kamado got up to 350 I placed the chicken on the upper rack on the in-direct side. (The big pieces on the direct side are another grilled fried chicken experiment) The temp got up to 380.

After 10 minutes I flipped them.



And after another 10 minutes I reversed the sides for the chicken and let then cook another 10 minutes.

And here are the results:

Wilburpan’s method.

Boomstick’s / allycat’s method.


Comments: wilburpan pieces: The skin was nice and crisp but very salty. (This may be because I used Baking Soda instead of Powder or I didn’t cut down the amount of salt enough) The chicken under the skin was fantastic. It was moist and flavorful.


Boomstick’s / allycat’s pieces: On the thigh and drumstick the skin was nice and crisp and had a nice flavor. The chicken under the skin was fantastic. It was moist and flavorful. On the breast the meat was a little tough but I had overcooked it by letting it get up to 184 so that may be why.

Thanks for looking.
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