I made this on a traeger pellet grill last night and it came out fantastic! 375 degrees, flipped the chicken at 25 and 50 minutes. Chicken was done at 50 minutes but I decided to spray the chicken with canola cooking oil spray and turn the grill to 400 for another 10 minutes. Crisp and crunchy, extremely tender and juicy. The only other change was 1 tsp of black pepper instead of 2 but added 1/2 tsp of cayenne to kick up the spice.
Finally got around to making this after wanting to try it for 2+ years. For all intents and purposes, it came out amazing. Perfect golden brown, juicy, good flavor. But.. I have mixed feelings. The skin comes out really tough cooking it this way. Unlike normal fried chicken, it's really hard to tear through with your teeth. The breading, while delicious, has very little adhesion to the skin and falls off easily (there is no binder like egg, so no surprise there). I ended up just eating the chicken meat and picking the breading off with my fingers. I think this would be a much better recipe with the skin removed, and just breading the meat directly. Cooked on a Weber Summit Charcoal at 375 for about 1 hour (good temp for this cook). The only change I made was swapping 1tsp of paprika for an extra tsp of rub.. I think this was a good idea. I also think the club soda thing is a bit gimmicky... it completely stops fizzing after the first or second piece of chicken, so it really has no effect at all on the rest of the pieces. Just dipping it in murky water once all the carbonation is gone.
Fabulous looking chicken thighs!!! I like that breading mixture recipe! I know that was some fine eating. Also, I love the bucket you had the chicken in!!!! Gotta love that PBC!!!! Cheers to ya brother Greg! Y'all have fun in LA!!!!!!
What do you estimate the barrel temp was? I know cook for internal was 175, damper fully open, no rebar, total time 50 but I don't think you stated cook temp. 325 - 350?
I hate the mess of frying chicken but love it so much. I’ve cooked chicken breast strips with a cornstarch coating that locked in the moisture. Probably like most of watching I love to cook on the bbq. This reminds me of that. Yes after watching your non typical cooking style I have subscribed. ❤
Have to comment,, I followed fairly closely and cooked these on my weber and they turned out awesome, crispy juicy and smokey ,, had family over and daughter in-law actually stole the skin off my sons chicken ,lol. Thumbs up from me,, I'll buy the book.
I just got around to doing this and it was spectacular. I did mine on a 22” Weber with a Slow-n-Sear and sprayed the chicken with cooking oil at the 20 and 35-minute marks as they didn’t seem to be browning as quickly as yours did. I also had a few pieces that wouldn’t fit in the grill so I deep fried them and the were great but nowhere near as good as those from the pit.
I just saw you in the video with Michelle Khare teaching her driving techniques for SDPD training, And it spiraled into a binge watching of all your videos! Thank you for all recipes you share and most importantly Protecting us San Diegan's!! Love from Chula Vista Greg!!
I'd like to know too. If the thighs took 45 minutes to cook, I'm thinking he was cooking at a max of 300 degrees, minimum of 275 - but that's just a guess based on my experience of cooking chicken thighs...
@@ryanbramich6951 When I BBQ thighs at 350, they usually take maybe about 25 - 30 minutes... so i'm thinking, between the two of us, it's probably close to 300 - 325. but hey, we all need to get out there and try this recipe and see what works best !
Awesome video man - just subscribed! I actually did a very similar technique on some thighs I couple weeks back - didnt use any flour or club soda - just corn starch and seasonings - but cooked them HOT and fast on my Weber Kettle - Vortex in the center with some Hickory chunks - ran it around 550 for 30 mins - flipping every 15 until they were done. Golden Brown, fat rendered and that unique BBQ/Fried chicken taste together - this style of fried chicken is phenomenal and I suggest everyone try it!!
looking forward to spring when i can give this a try. been loving my pbc for a number of years but never thought to pull off a fried chicken analogue. thank you, sir.
Excellent video. I've watched twice now (takes me awhile). Congratulations on the book, that's a real milestone. This is the only video I've ever watched where I don't mind hearing the presenter chewing!
Greg can you try this technique to mirror a good ole Iowa (mid-western) pork tenderloin sandwich? When the tenderloin is as big as your plate and comes with one bun you know you're in the heartland! Thanks!
Congrats on your new book. Fried chicken is my favorite. Your Ballistic Chicken looked great. Would be fun to sit that on the table to unsuspecting diners to stand back and watch and listen. LOL
I love this damn channel. Everytime i see an upload im like yasssssssss! Keep it up man, i appreciate u keepin it real for those of us backyard smokers. Most channels over due it for content with expensive stuff most of us dont have lyin around or the money for. I cant wait to one day get a nice smoker, ive gone through 3 already past 2 years.. cheap doesnt get ya far in life.😏
Was the skin crispy or rubbery? The coating looked like it crisped up but the skin is the best part and I really don't care for rubbery chicken skin. The no oil would be awesome if the skin is crispy. Going to try this for sure, your coating method and ingredients look awesome.
It's hard to find a new bbq idea that hasn't been done on some other chanel anymore..... This is an awesome idea, great job! I'm grabbing some thighs tonight on my way home! Thanks Greg
One of those have to try recipes. I suppose you could use any type of carbonated beverage in place of club soda? Beer, soda, or even sparkling wine? Thanks.
Looks awesome. Just ordered your book. You will have to sign it for me next time I see you. Where did you get the bucket? Would love to get one to serve this to the family in. Awesome as always Greg.
Looks killer...the crunch does not lie...lol. I know with PBC we dont worry about temp...but can you share how much fuel you started with? With only 50 minute cook time...maybe a full chimney of charcoal? Thanks....your videos are golden!!
This is so wonderful Greg, those chickens look fantastic 😍 such a great colour in them. Love this recipe, the breading is so good, I need to try this out but of course a little different lol
I was just deciding what I should cook tonight. This is perfect! All I need is club soda and some thighs. I love how everything else is so readily available. I'll give it a shot
The first time I attempted this, the breading didn't get crispy. So today, when it started to look like that would happen again, I decided to spritz it with oil, and that seemed to fix the problem.
over here in uk the things you call a CUP are called bowls . im just starting out learning how to BBQ and Grill and this has confused me a lot as in my recipe books it allso calls the measurements CUPs could you tell me what size those bowls are so i can source some.. Many thanks for your great videos its helped me a lot as well as your book
I think it’s time for the Colonel to retire. I never would have thought of “fried” chicken on the grill. This is incredible, I can’t wait to try it. Also, I can’t wait to see your book.
For the damper, I live in Kansas City, pretty much 1000ft above sea level. Do you still recommend opening it all the way like in your video? Does it matter what sea level you're at? Thanks!
I've made this recipe twice, it doesn't work on a pellet grill. The breading comes out chalky both times. There isn't enough moisture after the cornstarch to cook the breading.
Greg is there anything you cant put on the grill, smoker or pit barrel cooker and not make it delicious. I would say that you could grill a flip flop and make it taste good but I think that one has been taken (HAHA). Love the channel and am super excited for the book.
Loved it from start to finish... Got hung up on your backyard... I like the totem pole and wood carvings! Very nice.. where did you get those from? Make for a great accent in anyone’s backyard... Great background contrast with the horizon... excellent! Where are you filming these videos? Looks amazing!!! Oh, and the chicken 🍗 looks killer too by the way... Lol 😂 👍🏼
I made this on a traeger pellet grill last night and it came out fantastic! 375 degrees, flipped the chicken at 25 and 50 minutes. Chicken was done at 50 minutes but I decided to spray the chicken with canola cooking oil spray and turn the grill to 400 for another 10 minutes. Crisp and crunchy, extremely tender and juicy. The only other change was 1 tsp of black pepper instead of 2 but added 1/2 tsp of cayenne to kick up the spice.
Amazing---only thing missing is enormous, cloudlike biscuits to contain them, though the bucket is a fantastic touch~
Finally got around to making this after wanting to try it for 2+ years. For all intents and purposes, it came out amazing. Perfect golden brown, juicy, good flavor. But.. I have mixed feelings. The skin comes out really tough cooking it this way. Unlike normal fried chicken, it's really hard to tear through with your teeth. The breading, while delicious, has very little adhesion to the skin and falls off easily (there is no binder like egg, so no surprise there). I ended up just eating the chicken meat and picking the breading off with my fingers. I think this would be a much better recipe with the skin removed, and just breading the meat directly. Cooked on a Weber Summit Charcoal at 375 for about 1 hour (good temp for this cook). The only change I made was swapping 1tsp of paprika for an extra tsp of rub.. I think this was a good idea. I also think the club soda thing is a bit gimmicky... it completely stops fizzing after the first or second piece of chicken, so it really has no effect at all on the rest of the pieces. Just dipping it in murky water once all the carbonation is gone.
That bucket was hysterical and that chicken look amazing. I bet Darnell would love it.
I didn't think that the Pit Barrel Chicken could be improved! Delicious recipe. I've got to try this one on my Pit Barrel Cooker. Awesome!
Love it, im going to steal this recipe.
Fabulous looking chicken thighs!!! I like that breading mixture recipe! I know that was some fine eating. Also, I love the bucket you had the chicken in!!!! Gotta love that PBC!!!! Cheers to ya brother Greg! Y'all have fun in LA!!!!!!
What do you estimate the barrel temp was? I know cook for internal was 175, damper fully open, no rebar, total time 50 but I don't think you stated cook temp. 325 - 350?
Really happy for you, Greg. Been watching you since that cheese skirt burger and you have launched this channel into success! Keep up the awesome work
Thank you for the support. I really appreciate it!
Ooooh wow that crunch sounded like heaven!!! Can’t wait to try this over the weekend!!!
Awesome video! A must try! What temp do you think the PBC was running? I'll check your book out too! Thanks
I hate the mess of frying chicken but love it so much. I’ve cooked chicken breast strips with a cornstarch coating that locked in the moisture. Probably like most of watching I love to cook on the bbq. This reminds me of that. Yes after watching your non typical cooking style I have subscribed. ❤
Wooow!! Love the corn starch feel. Just ordered a book for my dad for Christmas! Thanks Greg 👍
Thank you Robert!
Have to comment,, I followed fairly closely and cooked these on my weber and they turned out awesome, crispy juicy and smokey ,, had family over and daughter in-law actually stole the skin off my sons chicken ,lol. Thumbs up from me,, I'll buy the book.
the impace you had on our PBC group is amazing. never has there been a recipe more people recooked after posting it there
I just got around to doing this and it was spectacular.
I did mine on a 22” Weber with a Slow-n-Sear and sprayed the chicken with cooking oil at the 20 and 35-minute marks as they didn’t seem to be browning as quickly as yours did. I also had a few pieces that wouldn’t fit in the grill so I deep fried them and the were great but nowhere near as good as those from the pit.
Love the cook book, I got the kindle version, it works best for me. I also love your style of cooking.
Thanks and keep up the good work.
I just saw you in the video with Michelle Khare teaching her driving techniques for SDPD training, And it spiraled into a binge watching of all your videos! Thank you for all recipes you share and most importantly Protecting us San Diegan's!! Love from Chula Vista Greg!!
What temp were you running the pit barrel? I may try this in my Bronco. Looks awesome.
Would also like to know for my egg.
I'd like to know too. If the thighs took 45 minutes to cook, I'm thinking he was cooking at a max of 300 degrees, minimum of 275 - but that's just a guess based on my experience of cooking chicken thighs...
windvale usually pit barrel runs at 275 but perhaps with vent wide open he was 300+. I would probably try them at 325-350
@@ryanbramich6951 When I BBQ thighs at 350, they usually take maybe about 25 - 30 minutes... so i'm thinking, between the two of us, it's probably close to 300 - 325. but hey, we all need to get out there and try this recipe and see what works best !
windvale nope. I gurantee it was way higher. The PBC temps shoot sky high with the dampener open and the rods out
That breading looks awesome! Don't worry about not using any non-stick spray, looks good!
Can't beat Chicken Thighs, .. tell me again what goes into the breading?
Awesome video man - just subscribed! I actually did a very similar technique on some thighs I couple weeks back - didnt use any flour or club soda - just corn starch and seasonings - but cooked them HOT and fast on my Weber Kettle - Vortex in the center with some Hickory chunks - ran it around 550 for 30 mins - flipping every 15 until they were done. Golden Brown, fat rendered and that unique BBQ/Fried chicken taste together - this style of fried chicken is phenomenal and I suggest everyone try it!!
Looks awesome!! Will have to try this out. Crispy chicken/no oil 👍🏻👍🏻👍🏻
Absolutely fantastic! To have crispy chicken w/o cooking in grease? Seriously? Can’t wait to try it.
Amazing to know that I can do fried chicken on the Pit Barrel Cooker! I will look into your book also!
That's what you call crunchy juicy and best of all smoke flavor awesome gotta try it
looking forward to spring when i can give this a try. been loving my pbc for a number of years but never thought to pull off a fried chicken analogue. thank you, sir.
Hi Greg,
Looking forward to making these on my PBC!
Thank You!
Great videos, Always!
Pete
Excellent video. I've watched twice now (takes me awhile). Congratulations on the book, that's a real milestone. This is the only video I've ever watched where I don't mind hearing the presenter chewing!
That’s awesome Greg. Never would have thought to use my pbc to make fried chicken. Definitely need to give this a try. Cheers
That's such an ingenious design with the 55 gallon drum. Just plain works.
When you hear that crunch you know that's good when your sink your teeth into it.
Greg can you try this technique to mirror a good ole Iowa (mid-western) pork tenderloin sandwich? When the tenderloin is as big as your plate and comes with one bun you know you're in the heartland! Thanks!
Just pre-ordered! Thank you for all the great videos/recipes.
Congrats on your new book. Fried chicken is my favorite. Your Ballistic Chicken looked great. Would be fun to sit that on the table to unsuspecting diners to stand back and watch and listen. LOL
I love all your videos. I don't have a PBC, but I do have a 55 gal drum smoker that I built. What do you think the pit temp was during your cook?
I love this damn channel. Everytime i see an upload im like yasssssssss! Keep it up man, i appreciate u keepin it real for those of us backyard smokers. Most channels over due it for content with expensive stuff most of us dont have lyin around or the money for. I cant wait to one day get a nice smoker, ive gone through 3 already past 2 years.. cheap doesnt get ya far in life.😏
Thank you for the support!
Dayum, that looks tasty!! Love your Ballistic bucket too, LOL! Congrats on the book... you deserve it, a man that knows how to and loves to cook!!
Was the skin crispy or rubbery? The coating looked like it crisped up but the skin is the best part and I really don't care for rubbery chicken skin. The no oil would be awesome if the skin is crispy. Going to try this for sure, your coating method and ingredients look awesome.
Looks awesome ! Did you fill the PBC basket with lit briquettes ? Or did you fill it with raw briquettes and then dump a lit half chimney on top?
love this recipe and will be rying the club soda soon - book cover looks awesome BTW
Oh jeez, I don't think my work is going to appreciate me drooling all over the keyboard. Thanks for another PBC recipe.
It's hard to find a new bbq idea that hasn't been done on some other chanel anymore..... This is an awesome idea, great job! I'm grabbing some thighs tonight on my way home! Thanks Greg
Ingenious! I really must try the baking soda trick, that chicken looks (and sounds) fantastic. Cool bucket too!
That crunch! Outstanding :)
I’ll be trying this out. Thanks Greg. I love your videos.
Greg - nice original recipe. How did you set up the charcoal in the PBC ? 3/4 unlit with a chimney of lit ? Just start it all lit?
Adding baking soda to the breading also lets the crust brown without using oil. Brilliant.
One of those have to try recipes. I suppose you could use any type of carbonated beverage in place of club soda? Beer, soda, or even sparkling wine? Thanks.
Looks awesome. The question I have is can this be done on a stick burner or does it have to be a pit barrel?
Been watching for a few years already. Congrats on the book. I’ll be preordering it.
I appreciate the support brother!
Awesome cook, Greg!! Very cool to see you use the PBC that way!
looks awesome, im impressed!,and Congrats on the book!I'll be getting one for sure!
Winner, winner, chicken dinner! I love the “no-fry” idea. Will give this a try for sure. Congrats on the book… can’t wait to get my hands it!
If I had that ballistic KFC Bucket I could go as Buckethead for Halloween!
Inverted Greg-face buckethead? Dew it!
Felicitaciones por el libro!! Se conseguirá en español el libro??? Gracias por tanto!! Saludos desde Mendoza Argentina!!
That sounded so crispy when you bit into it. Wow on the club soda idea... I gotta try that! Cheers, brother!
Looks awesome. Just ordered your book. You will have to sign it for me next time I see you. Where did you get the bucket? Would love to get one to serve this to the family in. Awesome as always Greg.
I made chicken fried steak using this method. Turned out great!
I know I’m late but your book is awesome!
Order in -- I'm looking forward to reading your book.
Cheers!
Congrats on the book bro! This process is awesome! Love it.
BFC - Take that Colonel Sanders! Thanks for the grilled "fried" chicken. Love the ability for the crisp (which we could hear) without all of the oil!
I like your breading wash . I pulled out chicken thighs this morning from the freezer - will try this out.👍👍
Looks killer...the crunch does not lie...lol. I know with PBC we dont worry about temp...but can you share how much fuel you started with? With only 50 minute cook time...maybe a full chimney of charcoal? Thanks....your videos are golden!!
Greg, about what temperature was your barrel running while you cooked/smoked the chicken thighs?
I made this. The collating was good. However the chicken was too moist and had no flavour except smoke. Should I have brined the chicken pieces?
This is so wonderful Greg, those chickens look fantastic 😍 such a great colour in them. Love this recipe, the breading is so good, I need to try this out but of course a little different lol
Looks so good, and healthier then the fried version. I wounder though can you do this on a Pellet smoker?
Love your videos . Very clear and easy to follow
Sorry, I dont understand, why do you take Club soda? Thanks.
If I didn't see it I would not have believed it. Chicken looks great Greg!
Awesome idea bro. This is must try for sure. Looks great!!
That is a really great idea to make a non fryed chicken and I will give it a try for sure 👍👍👍
That looks amazing. I've gotta try it. I can't wait to get your book.
Fantastic recipe. I don't like to move my damper vent at the bottom of the PBC so I wonder how well this would work on the Weber kettle?
You can move it back, you know...
I was just deciding what I should cook tonight. This is perfect! All I need is club soda and some thighs. I love how everything else is so readily available. I'll give it a shot
Ingenious! I can’t wait to try this
That chx looked great and oil free! That was cool Greg! Breaded chx on the grill!
Want to give this a try this weekend but don’t have any PBC rub. Any suggestions for an alternative?
Wow that's awesome Greg! I definitely got to try that. I will definitely be trying this with wings too!
Big fan from canada, hit the pre order on amazon cant wait.
The first time I attempted this, the breading didn't get crispy. So today, when it started to look like that would happen again, I decided to spritz it with oil, and that seemed to fix the problem.
over here in uk the things you call a CUP are called bowls . im just starting out learning how to BBQ and Grill and this has confused me a lot as in my recipe books it allso calls the measurements CUPs could you tell me what size those bowls are so i can source some.. Many thanks for your great videos its helped me a lot as well as your book
I think it’s time for the Colonel to retire. I never would have thought of “fried” chicken on the grill. This is incredible, I can’t wait to try it. Also, I can’t wait to see your book.
Thanks for checking it out Paul!
I bought the book. It should provide me with many months of learning new and different styles of bbq
For the damper, I live in Kansas City, pretty much 1000ft above sea level. Do you still recommend opening it all the way like in your video? Does it matter what sea level you're at? Thanks!
Can't wait to try! Gonna get book!❤️
Killer looking chicken Greg! Fried in it's own juices with smoke! Bonus!!!
I've made this recipe twice, it doesn't work on a pellet grill. The breading comes out chalky both times. There isn't enough moisture after the cornstarch to cook the breading.
Congrats on the book, i'll definitely pre order.
you should really have more subscribers your channels awesome and your a top notch chef
just ordered your book thank you
Looks great, Greg! Where the heck did the personalized chicken bucket come from?
What temp was the PBC at? Trying to duplicate this on a different cooker...LOL
Greg is there anything you cant put on the grill, smoker or pit barrel cooker and not make it delicious. I would say that you could grill a flip flop and make it taste good but I think that one has been taken (HAHA). Love the channel and am super excited for the book.
Loved it from start to finish... Got hung up on your backyard... I like the totem pole and wood carvings! Very nice.. where did you get those from? Make for a great accent in anyone’s backyard... Great background contrast with the horizon... excellent! Where are you filming these videos? Looks amazing!!! Oh, and the chicken 🍗 looks killer too by the way... Lol 😂 👍🏼
Did you still light the PBC as the instructions recommend?
I've reheated hot & spicy KFC in my smoker a few times, it's good with that smokey touch. I like the idea here, I'll have to give it a try. 👍
mmmmmm a book! That may interest me very muchly.