Kettle Fried Grilled Chicken - the saga continues

[lunchman]

Haven't posted in a little while, the dreaded COVID finally got to me and to my wife, second time for her. I thought I'd skate through this untouched, but....
Anyway, we're both feeling better and it was time to get back to grilling.

Chicken thighs are on the menu tonight. I started these as I normally do, with a dry brine in the fridge, uncovered, overnight. This morning I dusted them with seasoned rice flour and corn starch, again letting them sit for a while.

I decided today's experiment for breading would be a mix of crushed Corn Chex and Cornmeal. I dipped each piece into an egg wash, then into the corn mixture. Let 'em sit while the Weber was coming up to temp -

On to the Weber they go, at high heat, indirect -

A spritz of EVOO at 20 minutes and a careful turn to keep the breading intact, then another EVOO spritz at 40 minutes and they're looking pretty good -

After 50 minutes, they're ready to come off the Weber -

Plated shots -

These have quite the crispiness to them and turned out exactly as I had hoped. Now if I'd remembered to make some sides with them we'd be all set. :mrgreen: But there's nothing wrong with chicken on its own!

I know many folks use corn flakes for these but since all I had on hand was Corn Chex, I went with it. MSU rules at my house.

Thanks for putting up with all these Kettle Fried Grilled Chicken posts, but a grill master needs to experiment and have some fun.

Regards,
-lunchman

 

[Stingerhook]

I'll skip the sides Dom, chicken looks great.

 

[ronbrad62]

Excellent looking thighs! I hope you both had your taste buds at 100% because they look like they were packed with flavor!

 

[lunchman]

Excellent looking thighs! I hope you both had your taste buds at 100% because they look like they were packed with flavor!

Ron, they looked really great and they were incredibly crispy. So I've got that part down. Unfortunately, I have no idea what I was thinking when I was prepping these and should have added all sorts of seasoning. They were quite bland - a 1 on a 10 scale. Now I know why the Colonel made up his secret blend of herbs and seasonings.

So that will be the next challenge - to experiment with an array of seasonings to ensure these taste as good as they look. Today wasn't that day and ya can't win 'em all.

-Dom

 

[bowhnter]

Those look great. I will want to try those.

Btw , the colonel charged us $56 for a 16 piece bucket in Peoria IL a week or so ago.
I am still in shock over it.

I had a major turkey fail air drying in the fridge, so I’m gonna have to do this on the sly to get it past the Mrs.

 

[tom b]

those look nice and crispy :clap2:

 

[sudsandswine]

One of these days, I’ll have to try that. Looks great :thumb:

 

[ssv3]

Welcome back Dom! Great to hear you guys are better. Killer as usual. You've got grill fried down to science.

 

[SmokinAussie]

Dom, that's really amazing. I'd love to try that!

 

[jzadski]

Those look great. I will want to try those.

Btw , the colonel charged us $56 for a 16 piece bucket in Peoria IL a week or so ago.
I am still in shock over it.

I had a major turkey fail air drying in the fridge, so I’m gonna have to do this on the sly to get it past the Mrs.

You should have imposed on BuffetFan :grin:

 

[jzadski]

Thanks for taking us along on your kettle fried chicken journey. Sounds like a bit of covid brain fog (ya blame it on that) on forgetting seasonings and sides. It sure does look good though!

 

[Big George's BBQ]

Looks and sounds fantastic Dom You keep having FUN :hungry:

 

[kevinstaggs]

Glad to hear that you and your bride made it thru the 'rona. Looks like it didn't hurt you fried chicken skills one bit.

 

[Bob C Cue]

To every seasoning (turn, turn, turn).

 

[Itsdone]

Im surprised. That turned out great. I wasn't expecting it to turn out that good. Do you have a pull apart pic?

 

[lunchman]

Im surprised. That turned out great. I wasn't expecting it to turn out that good. Do you have a pull apart pic?

Thanks. Unfortunately, I didn't take any pics. I was so bummed by the flavor. They were quite juicy though. Thighs can be grilled at much higher heat, my thermo was over 450F. I pulled them off the grill around 175-180 internal temp.

Next time I'll work on spices. I think I still have a Moose recipe for a chicken rub that should work. I also need a more foolproof method to keep the breading better adhered. Maybe buttermilk or mayo?

 

[ModelMaker]

Oh, the pain of failure....
Ed

 

[food4thot]

Ron, they looked really great and they were incredibly crispy. So I've got that part down. Unfortunately, I have no idea what I was thinking when I was prepping these and should have added all sorts of seasoning. They were quite bland - a 1 on a 10 scale. Now I know why the Colonel made up his secret blend of herbs and seasonings.

So that will be the next challenge - to experiment with an array of seasonings to ensure these taste as good as they look. Today wasn't that day and ya can't win 'em all.

-Dom

Looks great. Sorry the taste fell flat. Glad you and the Ms made it through the bug.

The Colonel's secret recipe: Still the best fried chicken I've had. Popeye's, Church's, Chicken Shack, etc don't come close. There's a town called Frankenmuth about 80 miles north of here that's renowned for their fried chicken restaurants. Good, but don't come close either.

Looking forward to your experiment and eventual recipe.