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Kara's Take on Grill Fried Chicken


karacooks
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Nice Legs Kara!  :-D

 

 

I don't use buttermilk anymore, I do a brine. The brine gets the salt down into the meat and that makes a big difference. Also lots of black pepper, more than you think you need. I also sprinkle seasoning on the chicken and let it rest for about 30 minutes. Then I do the usual dip in egg, milk mixture and then the flour cornstarch mix. Let that sit for another 30 minutes to let the coating set. I make a lot of seasoning and after I'm done seasoning the chicken on all sides I throw the rest of the seasoning in the flour mixture. 

 

My seasoning consists  of salt, pepper, garlic powder,onion powder, paprika, cumin, pinch nutmeg, pinch cinnamon, poultry seasoning, cayenne, oregano, chili powder. Cinnamon sounds crazy but just a pinch does something to it. Same with the nutmeg. I eyeball everything. Makes for really tasty chicken. Better than KFC.

 

Also Improv is spot on. I do the same as he does. I saw that tip on cooks country I think.

 

Then fry till done. I haven't done this kamado method yet but anxious to try it. Hope that helps.

 

 

Dave

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@Techguy - For me the biggest benefit to the rack is not having to go out and turn legs halfway through to make sure they're evenly cooked and don't scorch on the bottom. Second to that is the space saving. If you notice:

 

 
That's a 3 qt dutch oven full of chicken and veg, with the legs hanging behind. There's no way I'd have gotten a dozen legs on the grill along with the dutch oven if I had to lay them out. Well, I might have, but they'd have been crowded and touching, which means unbrowned/non-crispy spots.
 
H would eat chicken drumsticks every single day for the rest of his life, so this allows me to put on a dozen drums on a Sunday evening and know that there's something in the fridge that he'll eat for lunch or for a nighttime snack the rest of the week. If they last that long. :) 
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@Techguy - For me the biggest benefit to the rack is not having to go out and turn legs halfway through to make sure they're evenly cooked and don't scorch on the bottom. Second to that is the space saving. If you notice:

 

 
 
That's a 3 qt dutch oven full of chicken and veg, with the legs hanging behind. There's no way I'd have gotten a dozen legs on the grill along with the dutch oven if I had to lay them out. Well, I might have, but they'd have been crowded and touching, which means unbrowned/non-crispy spots.
 
H would eat chicken drumsticks every single day for the rest of his life, so this allows me to put on a dozen drums on a Sunday evening and know that there's something in the fridge that he'll eat for lunch or for a nighttime snack the rest of the week. If they last that long. :)

 

 With legs like those they would be amost gone in one meal with the rest gone the next day.

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I dived in and bought the rack. I did grill fried chicken wings on it the first night and will definitely do drumsticks next. My girlfriend thinks I'm a bit obsessed with all the accessories I've been buying for the Kamado. She's probably right ;-) I was thinking of telling her: "Kara made me do it", but I took responsibility for my own choice. Ha ha ha!

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