KFC question

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fantomlord

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want to try my hand at some KFC. been looking through some posts, and it looks like everybody cooks it around 450°. does it need to cook that hot to get the breading/batter crunchy, or would lower temps work?

Thanks!
 
I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
 
Bludawg said:
I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
Click to expand...

^^^I agree. Came out too dark for me at 450*. I get results more to my liking at 375*.
 
we dont fry chicken often but i'd definitely say 450 is a bit much, imo. i'd agree with the guys above me
 
Bludawg said:
I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
Click to expand...

tish said:
^^^I agree. Came out too dark for me at 450*. I get results more to my liking at 375*.
Click to expand...

chriscw81 said:
we dont fry chicken often but i'd definitely say 450 is a bit much, imo. i'd agree with the guys above me
Click to expand...

I'm thinking you guys are talking about deep frying...I was talking about on the grill like these posts:
http://www.bbq-brethren.com/forum/showthread.php?t=95412
http://www.bbq-brethren.com/forum/showthread.php?t=95613&highlight=Kettle+Fried
 
Not sure what temp I am cooking at but I bank half a kettle of fully lit coals to one side and open the two bottom vents of the weber kettle fully. Gotta be at least 400. Then the birds on the other side, indirect. Only takes about 30-40 minutes for thighs/drumsticks. Comes out juicy and golden brown.
 
I have no idea what the actual temp is, but with both baskets full I'd guess I'm in the 375-425 range. 450 seems a little high to me.
 
KFC @ 375-400 for me too. Brush with butter as Lynn said; after all, what's NOT better with butter?
 
+1 on the better with butter

this will have to wait for another day...did a bunch of stuff, then ran out of...motivation :doh: fried it in the CI dutch oven. turned out great, so I guess it wasn't a total loss :rolleyes:
 
KFC chicken is cooked in Customized Henny Penny Pressure Fryers. Do no attempt this at home! :razz:

fryer.jpg
 
fantomlord said:
I'm thinking you guys are talking about deep frying...I was talking about on the grill like these posts:
http://www.bbq-brethren.com/forum/showthread.php?t=95412
http://www.bbq-brethren.com/forum/showthread.php?t=95613&highlight=Kettle+Fried
Click to expand...
No I'm talkin Kettle Fried Chicken If it cooks in oil at 350 and gets all golden brown and delicious it will cook the same on the pit at the same temp. Butter is the Key. At least that's how it works for me YMMV.:caked:
 
Last edited:
I used to do this with catfish all the time and it was awesome. I never thought about doing it with a wet batter but I'm all over this. The catfish batter was the cornmeal type (Uncle Bucks from Bass Pro). It's really good too and you would never know it wasn't fried. Thanks for posting this.
 
Thanks Matt - trying to remember so I looked in my original post and it says I battered and dredged... I THINK for that cook I used a store bought fry mix that I added milk to - so batter... maybe I also dredged it as a last step? Probably just followed the directions on the package.
I know the last time I did it I made my own batter and it was one he!! of a mess. Tasted good, but really wet. Turned out good. I didn't use butter the second time and the chicken wasn't the golden brown I was looking for.
 
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