Grilled Fried Chicken Experiment

DerHusker · 04-14-2015, 02:14 PM

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.

Wickedcajun · 04-14-2015, 02:23 PM

Yummy... Ima have to try this soon!!! Great job, Der!!!

landarc · 04-14-2015, 03:05 PM

Nice riff on fried chicken, baking powder, nice technique

Bbqallday · 04-14-2015, 03:13 PM

Definitely going to try this once I build my UDS. I'm thinking it was the salt that you needed to cut back on. JMO

Big George's BBQ · 04-14-2015, 03:15 PM

Nice Thanks for the review

ssv3 · 04-14-2015, 03:17 PM

That's probably the best one I've seen yet. Awesome!

bbqwilly · 04-14-2015, 04:20 PM

Thats some fine looking chicken

Skip · 04-14-2015, 04:33 PM

2 Fat Pollocks did this back in 2006 and were disqualified in chicken for it. It was later found that they were legal in their technique but had not informed the reps of the unique cooking technique so were DQ'ed.

The thread was full of information and a step by step. Might be interesting to see if they were the inception. The thread was something like "How to get DQ'ed for no reason in 9 easy steps"

Happy Hapgood · 04-14-2015, 04:45 PM

Great looking bird and pic's!

DerHusker · 04-14-2015, 06:44 PM

Quote:

Originally Posted by Skip

2 Fat Pollocks did this back in 2006 and were disqualified in chicken for it. It was later found that they were legal in their technique but had not informed the reps of the unique cooking technique so were DQ'ed.

The thread was full of information and a step by step. Might be interesting to see if they were the inception. The thread was something like "How to get DQ'ed for no reason in 9 easy steps"

Thanks and I'll try and find that thread.

cholloway · 04-14-2015, 07:07 PM

I'll be trying this method soon. Thanks.

bluetang · 04-14-2015, 07:11 PM

One fine chicken cook!

code3rrt · 04-14-2015, 07:24 PM

I'm gonna have to try that, first me I've seen that particular method/technique.

Looks really good DH, thanks for sharing it!

KC

Richard1233 · 04-14-2015, 07:29 PM

Looks great, I think I may try this.

LMAJ · 04-14-2015, 07:57 PM

Love KFC - also known as Kettle Fried Chicken
Yours looks awesome and now I want to make some!

04-14-2015, 02:14 PM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	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. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.
	1 members found this post helpful.

04-14-2015, 02:23 PM	#2
Wickedcajun is One Chatty Farker Join Date: 06-12-14 Location: Charenton, La	Yummy... Ima have to try this soon!!! Great job, Der!!! __________________ Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand

04-14-2015, 03:05 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice riff on fried chicken, baking powder, nice technique __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-14-2015, 03:13 PM	#4
Bbqallday Got Wood. Join Date: 04-11-15 Location: Miami, FL	Definitely going to try this once I build my UDS. I'm thinking it was the salt that you needed to cut back on. JMO __________________ God loves us all and that's why we can BBQ and Smoke !!! #ITSGREATUF #REDLETTERS

04-14-2015, 03:15 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nice Thanks for the review __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold 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

04-14-2015, 03:17 PM	#6
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	That's probably the best one I've seen yet. Awesome! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

04-14-2015, 04:20 PM	#7
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Thats some fine looking chicken __________________ [COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR]

04-14-2015, 04:33 PM	#8
Skip is Blowin Smoke! Join Date: 07-24-07 Location: Wantagh, NY	2 Fat Pollocks did this back in 2006 and were disqualified in chicken for it. It was later found that they were legal in their technique but had not informed the reps of the unique cooking technique so were DQ'ed. The thread was full of information and a step by step. Might be interesting to see if they were the inception. The thread was something like "How to get DQ'ed for no reason in 9 easy steps" __________________ Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc Last edited by Skip; 04-14-2015 at 04:56 PM..

04-14-2015, 04:45 PM	#9
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Great looking bird and pic's! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

04-14-2015, 07:07 PM	#11
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	I'll be trying this method soon. Thanks. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

04-14-2015, 07:11 PM	#12
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	One fine chicken cook! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

04-14-2015, 07:24 PM	#13
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	I'm gonna have to try that, first me I've seen that particular method/technique. Looks really good DH, thanks for sharing it! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

04-14-2015, 07:29 PM	#14
Richard1233 is one Smokin' Farker Join Date: 03-21-15 Location: Fresno, Ca.	Looks great, I think I may try this.

04-14-2015, 07:57 PM	#15
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Love KFC - also known as Kettle Fried Chicken Yours looks awesome and now I want to make some! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault