MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-16-2015, 09:29 PM   #1
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Smile Buttermilk Twice Dipped Grilled Fried Chicken

I got this idea after reading off the internet a Buttermilk Twice Dipped Fried Chicken recipe from Bobby Flay. I’ve done my best here to adapt it to be KFC (Kamado Fried Chicken)

First I purchased a Grill Pack of chicken.

Here are the Buttermilk Marinate Ingredients:

Amounts:
2 Cups Butter Milk
1 tsp. Sea Salt
1 tsp. Chili Powder
1 tsp. Chipotle Chili Powder
1/2 tsp. Black Pepper
Place ingredient in a bowl and whisk together.


I took one breast and 1 leg quarter and cut the quarter into a thigh and a drum stick.

I then placed the chicken in the buttermilk marinate and mixed it up.

And then placed this in a gallon Ziploc and into the fridge for 6 hours.

While it was marinating I made up a dredge for later.
Dredge Ingredients:

Amounts:
1/2 Cup AP Flour
1/2 Cup Panko Bread Crumbs
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 light the kamado and set it up for direct / in-direct cooking and let it get up to 350.

After 6 hours I removed the chicken from the marinate, drained in a colander and patted dry.

I then dredged each piece in the dry ingredients

And then in the buttermilk dip

And then in the dry ingredients again.

Placed on the kamado on the upper rack on the direct side .

Here it is after 10 minutes.

And flip

After another 10 minutes I switched it other to the indirect side and let it go another 10 minutes.

This breast and thigh were very large so I had to cook them and additional 10 minutes to get they to the correct I.T.’s.
Results

Not a failure but not a complete success either. As you can see some of the coating dropped off. Moving these pieces around with tongs is not good. The coating on the drumstick almost completely fell off. Next time I’ll place them on the indirect side and just leave them there.


The skin that didn’t fall off was nice and crisp and had a very nice and somewhat spicy flavor. The chicken under the skin was fantastic. It was moist and flavorful.


If I can keep the coating on it this is the closest I’ve come to a real buttermilk fried chicken on the grill.


I’ll keep experimenting and see if I can prefect this method.
__________________
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
DerHusker is offline   Reply With Quote




Old 04-17-2015, 05:19 AM   #2
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default

Good job. My mouth and stomach don't care what it looks like as long as it taste great!
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
Neil is offline   Reply With Quote


Thanks from:--->
Old 04-17-2015, 09:13 AM   #3
cholloway
Babbling Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
Default

Looks good!
Try letting the dredged pieces rest a bit before moving to the next step.
I was told the dredge has to have time to seal itself to the piece.
Works for fish and shrimp.
__________________
Colin

New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
38 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Thanks from:--->
Old 04-17-2015, 09:16 AM   #4
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

Agree with Neil
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Old 04-17-2015, 09:52 AM   #5
Big Money Grip
Is lookin for wood to cook with.
 
Join Date: 05-28-08
Location: Oxford, MS
Default

I do something kinda like this on my Holland grill. The taste is always good, but the tenderness is hit or miss.
Big Money Grip is offline   Reply With Quote


Thanks from:--->
Old 04-17-2015, 09:58 AM   #6
Sausage Warrior
BANNED PERMANENTLY
 
Sausage Warrior's Avatar
 
Join Date: 11-18-14
Location: Dayton, Ohio
Default

Kamado is king for chicken!
Sausage Warrior is offline   Reply With Quote


Thanks from:--->
Old 04-17-2015, 09:59 AM   #7
Mrfish
is one Smokin' Farker

 
Join Date: 07-09-12
Location: Maquoketa, IA
Default

Looks awesome. You may want to look into one of these for moving your meat around.



__________________
Ron
I use a formula
24 cans of beer ÷ lbs of meat X temp +- foil = vodka
Works almost every time <*{{{}}}><

Rebel 28
Blackstone 36" Griddle
18" WSM
Webber Summit
Weber 18",22", 26.75" Gold One Touch
Mrfish is offline   Reply With Quote


Thanks from:--->
Old 04-17-2015, 12:10 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

One thing that the Ga bbq Santa and I can see eye to eye on is a love for good fried chicken. That looks good to me. The reason that the coating came off is it is to moist. After you marinate Rinse & dry your pieces first then Coat with corn starch and let it sit for 30 min before dipping in butter milk and your coating and dip once
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from: --->
Reply

Tags
Buttermilk, chicken, DerHusker, Grill Fried Chicken

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts