KFC? K stands for Kettle – how to make delicious, oil free chicken on the kettle grill

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I have a thing for KFC … but frying things is really a mess. So I started looking for alternatives and found various recipes for another type of KFC … Kettle Fried Chicken (most convincing one was Troy's video from the Weber Kettle Club, see his video here:    • Vortex vs Slow N Sear -  KFC Kettle Fried ...  ) I had to give it a go.

My first bowl contained:
1 cup of flour
2 teaspoons of black pepper (I’d use 2 tablespoons next time)
1 teaspoon of garlic powder (again, it could’ve used a tablespoon)
1 teaspoon of paprika (you guessed right, it could’ve used more)
1 teaspoon of salt (and yes, also some more salt would’ve been good)

My batter consisted of:
Buttermilk (about 300 ml or 10 ounces)
2 egg yolks
enough flour to have a thick but still fluid consistency
just a little of the spices mentioned above

Last bowl was just breadcrumbs with some of the spices mixed in.

Times and temps:
45 minutes at 375-400°F, internal temperature around 175°F

The taste was great, but the crust could’ve been spicier. But cooking means experimenting. And the great thing about this is that you can mix in just about everything and change the outcome each time.

Check out the Slow'n'Sear at https://abcbarbecue.com, German customers can order it here: http://www.slow-sear.de

Also of course check out Fireboard at http://www.fireboard.com