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Triple dipped,  beer battered "fried" chicken with a kettle and a vortex and some hickory. Crispy as any fried chicken I've ever had

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Looks like a grand prize to me! Nice job!


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That looks great!

"Grandpa what's for supper?" Nicely done @bigmikey ! Triple battered? details please :P

Quote from: guitarfish on July 14, 2016, 05:44:09 PM
"Grandpa what's for supper?" Nicely done @bigmikey ! Triple battered? details please :P

Yeah, I'd like to to try that one too. Looks good


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I seasoned with Owens Bbq Buffalo wing, then followed this recipe for the rest. But instead of fried I did them on the kettle around a full vortex with a chunk of hickory til an IT of 175 in legs and thighs and 170 in breasts

http://allrecipes.com/recipe/89268/triple-dipped-fried-chicken/

@bigmikey Thanks for sharing! It looks like they actually got a nice crisp to them.

Looks great.  I'll have to try this.  Thanks.

That looks delicious! Thank you for the idea, I would have never thought of trying to "fry" something on a grill.

Whoa, intriguing.... Can this be done without a vortex? 


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Quote from: Mr.CPHo on July 15, 2016, 05:59:06 AM
Whoa, intriguing.... Can this be done without a vortex? 


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I was thinking charcoal baskets filled with lump would suffice.
@bigmikey What temp and time where these on?

Would it be necessary to brush these with oil post batter to encourage crisping up?

Awesome. Will be trying

Awesome! Thanks for sharing and giving me yet another reason to buy a vortex.

Wow ! ! !  That is way better than anything I've done with wings. 

Going to trying your method on my next cook.





BD

That looks incredible Mike. Might have to pull out the vortex


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Great looking chicken @bigmikey .

Not sure why I haven't commented on this yet, I know I've looked at it 37 times!  This looks amazing.  I have a few skin on breasts in the freezer I am going to have to try this out with!

Super idea!  I'm totally trying this ASAP.

Definitely gonna try it! Great idea.

Wow, I've fooled around with "shake & bake" on the grill, but triple beer battered is a KO

Just threw a batch of these on the kettle. No vortex just a homemade cage, GBS grate and a full load of Lazzari lump.
Wish me luck.
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@ the flip

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Turned out nice and crispy.
Needed a little more spice.
Definitely doing this again real soon.

I love it. Grilled fried chicken. Finger lickin good.


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hi guys

on this cook, do you leave the vents wide open to make it hot inside or do i close them ?

@OmarHaltam    lid and bowl vents wide open which allows for max air flow. Also lump burns hotter than standard KBB and the like.

thanks

Great cook. I would remove the center grate to preserve it from the intense heat.

What a great way to fry 🍗, no grease! Going to have try that.

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Get out!!!

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Wow!  Showed it to wife and we are so gonna do this.  She does the inside part and I do the outside part with beer and fire.

Didn't even see this post was resurrected til I just posted about it again lol

i followed the recipe but it needed more spice, i think i will marinate the chicken first then do the flour dip.

I couldn't remember who or which thread it was mentioned in but several people recommended Kentucky kernel flour for the chicken. I used It this time around and you guys didn't let me down. What a difference, it was fantastic!  Thanks for the tip. I brushed with oil, dusted with Tony's, and rolled them in Kentucky kernel.  Baskets in the middle with kbb took right at an hour for 12 legs on the 22.  That was longer than I anticipated but it was cold and windy. I did half without flour because my wife and daughter are doing the low carb thing. They tasted darn good as well.


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Would the char holders in the centre work as a vortex? Or would it not get hot enough?

Hell yes it works. That's what I use. I don't have a vortex but from reading others experience with them, cook times are similar. My chicken turns out as crispy as can be with baskets.


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Phenomenal. I guess I need a Vortex now. 

Gonna try it as well!!

It does work ok without a vortex but works way better with one. I've done it side by side on 2 of my kettles at the same time with the same exact amount of charcoal the vortex was done faster with crispier skin.  Either way I feel it's very important to get it as hot as possible before placing chicken on and not open the lid during the cook. I do rotate the lid without picking it up

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Gonna hafta add the vortex to my wish list, right after the cast-iron rack and the slow n sear plus. Wow that chix looks good.

Curious...how long was the chicken on the grill and what kind of dome temps were you getting?

When I use a medium vortex filled with KBB, I peg the temp gauge at 550 plus  At 40 minutes from frozen, wings are nice and crispy.

Using fresh wings and baskets (not vortex) and kbb takes 30 minutes. "Frying" drum sticks using baskets takes me 45-1 hour


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That's a fully lit full weber chimney of coal


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I still need to experiment with lump


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Old post I know. But, just wanted to thank @bigmikey for the recipe. I am living like a bachelor this week, with the wife out of town and I finally had time to try this. It came out awesome!


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I do this as often as I can, it's so good.

Quote from: bigmikey on December 05, 2016, 04:05:19 PM
It does work ok without a vortex but works way better with one. I've done it side by side on 2 of my kettles at the same time with the same exact amount of charcoal the vortex was done faster with crispier skin.  Either way I feel it's very important to get it as hot as possible before placing chicken on and not open the lid during the cook. I do rotate the lid without picking it up

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This.  When doing wings or chicken vortex style.  Don't place the chicken on til the coals are blazing and leave the lid closed.  I agree big time. And fill up the baskets if using baskets


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Re-reviving an old thread here.  I tried this recipe the other night and it came out pretty darn good.  I think with a few tweaks, it could be amazing! A couple questions for you guys:

1) I had the chicken thighs on for about an hour.  Internal temp was pushing 200, but there was still a little visible flour spots on most of the pieces.  Anybody else have this happen? It's no big deal for me my family, but it's kind of unsightly and I really wouldn't want to serve it to guests like that.

2) I had some trouble getting the coals up to temp, even using a full chimney of lump. (Had to put a small fan on low under the bottom vent to force more air in.) I'm at about 5,000' elevation here in Longmont, Colorado, so I'm sure it's an oxygen issue.  Any other suggestions? (With the occasional hot coal dropping down on top of the plastic fan, I don't think it's long for this world.) @MikeRocksTheRed and I have talked briefly about elevation issues, and I think @kingforce used to live in the Denver area.

3) Anyone ever try this recipe with cheap cube or flank steak instead of chicken with any success? (The Oklahoma boy in me could use a chicken-fried steak every so often, but my wife isn't too keen on the idea of a deep fryer stinking up our house or clogging our arteries.)

Quote from: Jed.cook on January 09, 2018, 02:15:13 PM
Re-reviving an old thread here.  I tried this recipe the other night and it came out pretty darn good.  I think with a few tweaks, it could be amazing! A couple questions for you guys:

1) I had the chicken thighs on for about an hour.  Internal temp was pushing 200, but there was still a little visible flour spots on most of the pieces.  Anybody else have this happen? It's no big deal for me my family, but it's kind of unsightly and I really wouldn't want to serve it to guests like that.

2) I had some trouble getting the coals up to temp, even using a full chimney of lump. (Had to put a small fan on low under the bottom vent to force more air in.) I'm at about 5,000' elevation here in Longmont, Colorado, so I'm sure it's an oxygen issue.  Any other suggestions? (With the occasional hot coal dropping down on top of the plastic fan, I don't think it's long for this world.) @MikeRocksTheRed and I have talked briefly about elevation issues, and I think @kingforce used to live in the Denver area.

3) Anyone ever try this recipe with cheap cube or flank steak instead of chicken with any success? (The Oklahoma boy in me could use a chicken-fried steak every so often, but my wife isn't too keen on the idea of a deep fryer stinking up our house or clogging our arteries.)

Try cracking your lid just a little bit to get more airflow.  It is amazing how the altitude is such a factor.  I've found that knocking ash off of my coals once or twice helps the coals get more air.  Sometimes I use my tings sometimes I just give the grill a little shake or pick up the from about a half inch then let it drop back to the ground.

Also, get an olive oil spray bottle.  A decent one that you put oil in then pump to build pressure so it will spray.  That's my little trick for making sure you don't have flour spots that don't fry.  The one I have now has a glass bottom half.  Also have one that's all plastic when you pump it up the bottom is convex and the damn thing won't stand up when you put it down. 






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Perfect. Thanks Mike!


Jed
-55gal. UDS/22.5" Weber Kettle/Firepit Hybrid, 26.75" Kettle, 22.5" custom traveler Kettle, 18" Jumbo Joe, Charcoal Go Anywhere, Q 3200,