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Old 08-02-2014, 05:04 PM   #1
AClarke44
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Default Everyone's doing it (KFC) so I figured why not!

OK here's my first attempt at KFC (kettle fried chicken). Pretty simple on the seasoning. I trimmed up the thighs skin and removed as much fat as I could. Mixed yard bird and Tony's with some buttermilk and have the chicken marinating. I figure 2-3 hours. The batter tastes fairly spicy but I'll still mix in some yard bird and tony's with that and cook. My goal is between 375-400 indirect on the kettle.

One question. I was planning to use Stubbs charcoal with a chunk of wood. I have cherry, pecan, and apple. Any suggestions?

More pics will come.
Edit: anyone know why my pics turned sideways when I uploaded them?
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Old 08-02-2014, 05:35 PM   #2
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The only thing I can say from my limited experience is 3 hours at that temp will probably be a little long and your batter looks a little thin, but remember my key words (limited experience). Let us know how they turn out.
I downloaded your pic, rotated and uploaded so I can't help you there.


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Old 08-02-2014, 06:04 PM   #3
AClarke44
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Sorry for the confusion. The 2-3 hours was to marinade. I figure at 375-400 they will cook for about 45min-1hr. I haven't battered yet but will after the marinade.
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Old 08-02-2014, 07:13 PM   #4
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Buddy, That Louisiana Chicken Fry batter mix is the best we've found. Sometimes we just use it dry on chicken. Looking good!
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Old 08-02-2014, 07:54 PM   #5
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Quote:
Originally Posted by AClarke44 View Post
Sorry for the confusion. The 2-3 hours was to marinade. I figure at 375-400 they will cook for about 45min-1hr. I haven't battered yet but will after the marinade.
My bad, my reading comprehension isn't all it should be at times!
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Old 08-02-2014, 08:05 PM   #6
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Well I think my inexperience is showing. I barely had enough dry batter and I can't get the grate temp of my kettle over about 360 (dome is at 400). Guess I'll just take longer to cook. I sprinkled some yard bird on top after putting the chicken on the grill.
I also made a spinach rice casserole and Peeps made me hungry last week for grilled romaine so that will go on last.

Oh I also had to use KBB instead of Stubbs. I'm low on Stubbs and I'm wanting to do ribs possibly tomorrow. Lowe's is running low so I didn't wanna chance it. I put a few small chunks of pecan in with the KBB....smells delicious.

And again, sorry about the pics but for some reason when they download they get turned sideways.
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Old 08-02-2014, 08:46 PM   #7
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What?! no finished pics.
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Old 08-02-2014, 09:18 PM   #8
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Default The finale and verdict

Quote:
Originally Posted by farklf View Post
What?! no finished pics.
Patience farklf....lol

OK so below are the finished pictures. The chicken was a tad overcooked. I figured that might happen when I couldn't get the grill temp past 360. It took the breading longer to get golden and crispy which overcooked the internal a tad. But I used thighs for a reason on my first attempt. Uniformity and if they overcook they are still juicy.
Verdict: This chicken was outstanding flavor wise. I now know why KFC is so popular here. Toast, you were right about that batter. But I will usually go for anything that says Louisiana on it. I kicked it up with the yard bird and Toney's though. Spicy but not overpowering.
The sides: Spinach casserole was so so. First time I've made that too and I'd make some changes next time.
Grilled romaine was great as always. I used olive oil, salt, pepper, yard bird (that stuff us good! ), and parmesan cheese.

Oh almost forgot the drink! Sorry not much of a beer drinker but the hard cider works!
Boy I'm having a hard time with pics today. I need to do this on a computer and not my phone I guess.
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Old 08-02-2014, 09:31 PM   #9
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I think you did great, sir!
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Old 08-02-2014, 09:33 PM   #10
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That is some Kick Azz Bird and sides!
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Old 08-02-2014, 11:44 PM   #11
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Looking good from here!
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Old 08-03-2014, 09:02 AM   #12
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Nice work, despite your confessed hiccups....I'd still chow on it!
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