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Unread 12-08-2012, 12:42 PM   #1
fantomlord
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Question KFC question

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?

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Unread 12-08-2012, 01:19 PM   #2
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I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
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Unread 12-08-2012, 01:37 PM   #3
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Quote:
Originally Posted by Bludawg View Post
I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
^^^I agree. Came out too dark for me at 450*. I get results more to my liking at 375*.
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Unread 12-08-2012, 02:56 PM   #4
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we dont fry chicken often but i'd definitely say 450 is a bit much, imo. i'd agree with the guys above me
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Unread 12-08-2012, 03:08 PM   #5
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Quote:
Originally Posted by Bludawg View Post
I do mine at 350 I tried the higher temp and it got too brown for my Fried Chicken Connoisseur Azz
Quote:
Originally Posted by tish View Post
^^^I agree. Came out too dark for me at 450*. I get results more to my liking at 375*.
Quote:
Originally Posted by chriscw81 View Post
we dont fry chicken often but i'd definitely say 450 is a bit much, imo. i'd agree with the guys above me
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/sh...ad.php?t=95412
http://www.bbq-brethren.com/forum/sh...t=Kettle+Fried
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Unread 12-08-2012, 03:49 PM   #6
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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.
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Unread 12-08-2012, 04:24 PM   #7
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I think I've cooked at 400*. Temperature is not a hard and fast thing, especially comparing between pits.
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Unread 12-08-2012, 04:37 PM   #8
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I think I do mine in the 350 range - raised direct. Brush with butter... delicious!

http://www.bbq-brethren.com/forum/sh...&highlight=KFC
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Unread 12-08-2012, 05:13 PM   #9
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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.
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Unread 12-08-2012, 05:45 PM   #10
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KFC @ 375-400 for me too. Brush with butter as Lynn said; after all, what's NOT better with butter?
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Unread 12-09-2012, 07:42 AM   #11
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+1 on the better with butter

this will have to wait for another day...did a bunch of stuff, then ran out of...motivation fried it in the CI dutch oven. turned out great, so I guess it wasn't a total loss
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Unread 12-09-2012, 07:55 AM   #12
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KFC chicken is cooked in Customized Henny Penny Pressure Fryers. Do no attempt this at home!

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Unread 12-09-2012, 09:27 AM   #13
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Quote:
Originally Posted by fantomlord View Post
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/sh...ad.php?t=95412
http://www.bbq-brethren.com/forum/sh...t=Kettle+Fried
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.
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Last edited by Bludawg; 12-09-2012 at 09:28 AM.. Reason: Fat fingers tiny keys
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Unread 12-09-2012, 10:57 AM   #14
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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.
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Unread 12-09-2012, 11:41 AM   #15
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Quote:
Originally Posted by LMAJ View Post
I think I do mine in the 350 range - raised direct. Brush with butter... delicious!

http://www.bbq-brethren.com/forum/sh...&highlight=KFC
yours looks great! what did you use for the batter and dredge?
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