kevinstaggs
Babbling Farker
That’s some great looking skin.
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I use baking powder in the batter. Can't lay my hand on the recipe, but there are several good ones out there.KJ.....did you use regular self rising flour or what. I’ve never seen chicken from a grill like that. .....totally blown away.
I used Pride of the West all purpose batter mix and added Slap Ya Mama to the batter to give the chicken a little kick. Whatever you normally like to use on fried chicken should work.KJ.....did you use regular self rising flour or what. I’ve never seen chicken from a grill like that. .....totally blown away.
Grate temp was just over 400, time was 30-35min didn't't check the time when I put them on.Looks great. How hot you cooking those? About how long?
Memphis Elite
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That's what I do all vents wide open :thumb:My best successes with KFC have been when I opened all the vents and went for the highest temps I could get.
Makes for a simple, stress free cook, doesn't it? The only downside, for me, of KFC is that it doesn't freeze well if you want the crispness. That keeps me from doing it more often.That's what I do all vents wide open :thumb:
They're addictiveLooks great! I do it all the time on my weber 330 gasser. all 3 burners a little higher than low @425degrees. Put them on the top rack for 12-15min flip for another 12-15 to 175ish internal temp. Turn out great everytime...I've done them twice this week