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Homemade Fried Chicken

Traditionally “Soul Food” fried chicken is deep fried, which isn’t really Barbecue and especially over charcoal or wood. However everyone loves fried chicken and add to that the smoke and charcoal flavours from the backyard BBQ, it has to be a winner.

To achieve this on the BBQ takes really high temperature and an indirect cook method. This is best achieved with what is known as the vortex method, where the coals are lit in the centre of the bbq and the heat circulates around the meat. To do this we use the Kettle Kone from TB2 Smokers out of Australia and sold here in NZ by BBQ Supplies and cook on a Weber Kettle or ProQ bullet in “Death Star” mode.

  • Chicken Nibbles
  • 1 carton Buttermilk
  • 1 Tbsp Hot Sauce
  • 1 1/2 cup Self Raising Flour
  • 1/2 cup Potato Starch
  • 1 tsp salt
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 2 tsp Favourite BBQ rub(s)

Alternatively in place of rub(s) add

  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp pepper


Step 1. Buy Chicken nibbles from Wholesale Meats Direct. Mix of drumettes and wingettes. Remove one of the bones out of the wingette so each piece is just a single bone, like a handle to snack from and make sure you have removed any of the floating bones in the joint. With the space made by removing the bone you could also stuff the wingette with chicken sausage or anything you choose.

Step 2. Then drop the chicken pieces in a zip lock bag and pour in Buttermilk and your favourite hot sauce, using Culleys Habanero. Use as much Buttermilk to cover the chicken and around a tablespoon of hot sauce less if you aren’t a fan of spicy. Then put in the fridge for at least an hour but the longer the better

Step 3. Make the dredge. This is put together to help get that crunch without being deep fried.

    • 1 1/2 cup Self raising flour
    • 1/2 cup Potato starch
    • 1tsp salt
    • 1/2 tsp Paprika
    • 1/2 tsp Cayenne pepper

Then add your favourite spice rubs, here I used 1 tsp Simply Marvellous Spicy Apple and 1 1/2 tsp Oakridge BBQ Game Bird. I also add a generous tsp of Hardcore Amplify. Combine in a bowl and mix well

Step 4. Take the chicken nibbles out of the buttermilk, shake off any excess and dredge through the dry mix and lay out on a tray.

Step 5. Leave the batter to set on the wings so put in the fridge and go light the BBQ. We get a chimney of Heat Beads briquettes going super hot on the Heat Beads blower then transfer into the Kettle Kone. Have all the vents wide open as we want 400F plus

Step 6. Take the chicken out of the fridge, the coating should look wet as it has soaked up the buttermilk, don’t worry if there are still dry spots. Place the chicken on the BBQ around the Kettle Kone and drop a chunk of apple wood over top of the coals to add smoke

Step 7. Close the lid and let cook for around 15 mins. After 15 mins check on the progress and spray the chicken with oil, cover and let cook for another 20 mins

Step 8. Check the internal temp of the chicken with an instant read thermometer we are looking for at least 165F, if under leave to cook further

Take the chicken off and serve with your favourite sauces or mayo