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MS2SB
10-12-2015, 02:09 PM
I was in the mood for fried chicken last night and rather than going with a lard fry, my wife asked me to do it out on the grill since it is "mildly healthier"

Marinated for about 3-4 hours in a combination of Franks, buttermilk, old bay and a heavy does of black pepper.
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_15_03_49_Pro_zpsslbf4lee.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_15_03_49_Pro_zpsslbf4lee.jpg.html)

Then setup the fry station
flour, plain buttermilk, 50/50 mix of flour and yellow cornmeal.
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_17_55_42_Pro_zpswzdwwnya.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_17_55_42_Pro_zpswzdwwnya.jpg.html)

Once dredged I let them sit for about 15 minutes or so for the batter to hydrate
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_18_08_54_Pro_zpszvgbb2xh.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_18_08_54_Pro_zpszvgbb2xh.jpg.html)

And then baste on a little melted butter.
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_18_27_20_Pro_zpsmgyvn2eg.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_18_27_20_Pro_zpsmgyvn2eg.jpg.html)

Onto the kettle for 25-30 minutes or so
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_18_35_04_Pro_zpsvnczovrw.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_18_35_04_Pro_zpsvnczovrw.jpg.html)

Pulled the chicken off and let it cool for 10 minutes or so, since it is LAVA hot right off the grill
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_19_16_50_Pro_zpszxapa0yi.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_19_16_50_Pro_zpszxapa0yi.jpg.html)

And then served it up with a little garlic mashed and some slaw.
http://i1243.photobucket.com/albums/gg556/dgoldman17/KFC/WP_20151011_19_25_15_Pro_zpsodlogyc3.jpg (http://s1243.photobucket.com/user/dgoldman17/media/KFC/WP_20151011_19_25_15_Pro_zpsodlogyc3.jpg.html)

THoey1963
10-12-2015, 02:12 PM
Looks good. How was it?

MS2SB
10-12-2015, 02:46 PM
I love it. Doing the double dip leads to a very crispy outer coating and the buttermilk does some wonderful things with chicken. You also get that little extra flavor from the charcoal. I think all in all I may prefer doing it this way to a skillet fry.

Shagdog
10-12-2015, 02:49 PM
Very Nice!

PatAttack
10-12-2015, 02:59 PM
Very nice cook!

rickv14623
10-12-2015, 03:08 PM
Have to give this a try, thanks

MisterChrister
10-12-2015, 03:15 PM
Yes please!

jbounds286
10-12-2015, 03:29 PM
looks amazing! next time i do chicken im following your lead :thumb:

MS2SB
10-12-2015, 03:38 PM
I did consider doing a Nashville hot dip on this at the end, but couldn't justify a dip in what is essentially straight lard.

Unless someone has a good hot dip recipe they'd like to share.

Bludawg
10-12-2015, 03:52 PM
Love me some KFC I'd tear that UP!

Happy Hapgood
10-12-2015, 03:53 PM
BAM! Nailed it!

bluetang
10-12-2015, 04:09 PM
Looking dang tasty there!

cheez59
10-12-2015, 04:36 PM
I've never had fried grilled chicken. Between this and what FWISmoker does I gotta try it.

AussieMatt
10-12-2015, 04:38 PM
I'm in! Looks great and gave me the inspiration to try it myself.

jsperk
10-12-2015, 05:12 PM
Looking good. Nice cook.

Mrfish
10-12-2015, 05:23 PM
That looks delish! Thanks for sharing.

LMAJ
10-12-2015, 06:02 PM
I do love me some KFC... good stuff!

sikosis
10-14-2015, 08:13 PM
"Marinated for about 3-4 hours in a combination of Franks, buttermilk, old bay and a heavy does of black pepper."

Sorry, what's Franks ?

Phubar
10-15-2015, 02:31 AM
"Marinated for about 3-4 hours in a combination of Franks, buttermilk, old bay and a heavy does of black pepper."

Sorry, what's Franks ?

Hot sauce.

Love me some Kettle Phried Chicken too!
Nice work!