UFC 167 was on last night. I always cook something up for the fights. I went to the store Friday and picked up a whole fryer chicken and broke it down into parts. My roommate had some chicken fingers that needed to be cooked also. I was going to just do bbq chicken, but then it hit me. Kettle Fried Chicken!
I didn't get any shots of the prep as I was in a rush to take get it broken down and soaking in buttermilk Friday night, and then in a rush to get it breaded and onto the kettle Saturday night after work.
Here are some shots though of the chicken breaded and raw. I used corn meal instead of flour since I apparently was out of flour and didn't want to run to the store. (flour I seasoned with different herbs and spices)
Before I put them on the kettle I brushed them with some melted butter so that the crust would set and brown. I cooked on the kettle indirect setup at 400 degrees w/ a chunk of peach wood.
Here are some finished shot.
And my plate to eat during the fights.
The breading on it would fall off on chunks at some spots because the breading was dry. I think there might be 2 ways to fix this. Either brush with more fat (butter, oil, etc). Or make a batter and do a dredge, eggwash dip, batter. The flavor was there but the breading was a little disappointing. I will definitely be doing this again to try to perfect it.