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NascarFanTom19

Knows what a fatty is.
Joined
Jan 20, 2015
Location
Southern California
Has anyone ever tried putting flour on their chicken and cooking it in the smoker. I had a few wings left on Super Bowl so I threw them in the smoker and I was surprised. I took the KFC Recipe and made the video below in my Myron Mixon 72xc Smoker.

The chicken came out like I fried it. I know people air fry these days. Well the smoke kinda air fried my chicken. Very interesting I had to share the video.


[ame="https://www.youtube.com/watch?v=Yfn9w75V_R0"]https://www.youtube.com/watch?v=Yfn9w75V_R0[/ame]
 
Very nice, I tried "fried" chicken as well in my smoker...I completely screwed it up.

Thanks for posting, I'll have to try it again!

-D
 
I did it in my FEC a while back, turned out good, but kept popping the high temp trip. Should try it again one of these days on the Joe.
 
I do grilled fried chicken all the time on my weber gasser. I use tonys creole season under and on top of the skin. Egg >flour and spray it with veg oil. Get gasser to @400 degrees and cook top rack 30 mins flip halfway through. It's delish and super juicy. You can flour>egg>flour if you want more breading.

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Looks fantastic! I have done grill fried chicken quite a few times but I think I will try this technique to see how it goes. I normally cook hotter for a shorter time but this looks really good!
 
My go to for wings is grilled-fried-chicken using a knockoff KFC recipe. I like my wings with breading and not nekkid! I'm usually in the 350-425 range on temp.
 
I am blown away by how crispy those look. How was the skin underneath? Crisp or was there a softer layer between the breading and the meat?
 
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