Fried Chicken For The Kettle

Ingredients & Implements

  • Paste
    • 5 Lbs Chicken leg quarters
    • 6 Tbsp olive oil
    • 6 cloves garlic, minced
    • 1.5 Tbsp garlic powder
    • 2 Tsp Kosher salt
    • 1 Tbsp Black pepper
  • Dredge
    • 3 Egg whites, lightly beaten
    • 1.5 cups Whole wheat flour
    • 2 Tsp Kosher salt
    • 1 Tbsp garlic powder
    • 2 Tsp Black pepper
  • Cooking spray (Pam or equivalent), alternatively you can brush oil on to grill
  • Large bowl or a 2-Gallon Zip Lock bag
  • 1-Gallon Zip Lock bag
  • Wire rack/Cookie sheet
  • 2 pairs of tongs
  • Weber Kettle, Vortex, Etc.

What To Do With Them

  1. Separate chicken leg quarters at the thigh/leg joint. Rinse and dry after separating.
  2. Mix the paste seasonings together in a large bowl or in a 2-gallon size Zip Lock bag. (Five pounds of chicken parts won't fit in a 1-gallon bag.)
  3. Add the chicken and thoroughly coat with paste, then refrigerate for up to 12 hours. You can omit this step if you're just going to pop them in the kettle right away.
  4. Separate 3 eggs and lightly whisk until quite foamy, but without stiff peaks.
  5. Mix the egg whites and rest of the dredge ingredients in the 1-gallon Zip Lock bag
  6. Using one pair of tongs, remove the chicken pieces from the paste mixture one at a time, drop in the dredge bag and shake. Using the other pair of tongs, remove the piece to the wire rack/cookie sheet.
  7. Refrigerate for 2-hours for the coating to adhere.
  8. Fill a large chimney about 3/4 full, light it and wait about 20 minutes while the briquettes or charcoal all light up. While it's lighting up, spray the edge of the grill where the chicken pieces will cook with cooking spray or brush with high-temp oil
  9. When the coals are ready, dump them into the vortex, small end up. Place the grill in the kettle.
  10. Place the thighs skin side up. During cooking, rotate thighs 180º after 30 minutes for even browning, but keep the skin side up.
  11. Legs will be done within 40 to 50 minutes. When they're done, remove them to a platter and keep warm in a low-temp (185º -  200º) oven while the thighs continue to cook for another 10 to 20 minutes.