Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Southern Fried Chicken Recipe Please

CarbonizerCarbonizer Posts: 188
edited 6:49AM in EggHead Forum
Love Southern Fried Chicken, what I make in the house is very good but how would I do this on the BGE?? Have Large,Medium and Mini to cook on. Thanks in advance.


  • RichardRichard Posts: 698
    Carbonizer,[p]Hot grease on the BGE is potentially risking serious injury and problems.

  • Carbonizer,
    I suggest a frying pan

  • egretegret Posts: 4,109
    Don't even think about doing this on the egg! Hot oil and fire are a lethal combination..........

  • RichardRichard Posts: 698
    Fire Marshel,
    On the BGE or on the stove??

  • Pork ButtPork Butt Posts: 95
    KFC is the best. Cook your chicken in the BGE with your favorite rub or barbecue sauce or both. [p]Pork Butt Mike

  • The Naked WhizThe Naked Whiz Posts: 7,780
    I'd just use a regular old Southern Fried Chicken recipe. I'm not sure that I'd worry about making it on the Egg since there is really nothing to be gained by cooking on the Egg that I can think of. You don't want or need smoke with Southern Fried Chicken and with a heavy iron skillet you can get pretty even heating on a stove. If you are talking about deep frying, let me add my voice to those crying "Nay! Nay!" If you are talking about real Southern Fried Chicken (why the heck am I capitalizing it over and over, lol?) then I just don't see a reason to do it in the Egg. But then, I'm real tired and maybe the old gray matter is missing something.[p]TNW

    The Naked Whiz
  • BENTEBENTE Posts: 8,337
    this may not be what you want but i have heard several people rave about it[p]happy eggin

    [ul][li]not your mama's fried chicken[/ul]

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • CarbonizerCarbonizer Posts: 188
    Dizzy Pig's chicken looks good think I'll try it. After reading all the responses, I guess I'll stick to fried chicken cooked inside. No need to burn my house down at this point.
    Damn, I thought that fried chicken on the BGE was my best idea of the day.
    Honey, is there any Rum left in the house?
    Thank's All

  • egret,[p]And beside that, you might get hurt![p]Smoke Diver
    Smoke Diver
  • CarbonizerCarbonizer Posts: 188
    Smoke Diver,
    Got that too--Just was fixating on cooking everything on the BGE I guess. Thanks, Have a good night all. [p]Car "coulda blewed myself up" bonizer
    My 1st Spring Chickenisium and probably the last too.

  • tjvtjv Posts: 3,716
    <p />Carbonizer, how about a turkey fryer for doing fried chicken outside or shrimp, as in the pictures. Good Stuff! With a little patience, you can usually find a bargain on one. T[p]100_0427.jpg ACGP, Inc.
  • CarbonizerCarbonizer Posts: 188
    Got one already, used it twice only. Seems like a lot of work putting in taking out oil and cleaning for each use though, those shrimp look great!!

  • CarbonizerCarbonizer Posts: 188
    After a second look it seems you have a frying pan or dutch on top instead of the 30 qt. pot that is normally used with the turkey fryer, that wouldn't be too hard.
    Iv'e used a lead furnace burner before for blackening in a cast iron pan, prettty much same as the fryer burner. Thank's

  • tjvtjv Posts: 3,716
    Carbonizer, it's a 15 frying pan. I cut the handle off and added the swinging half loop handle so it can be used in the egg for blackening steaks and such. [p]Once you learn temp control with the gas burner, it's easier cooking than on the stove: plenty of heat if you need it, and the wife won't complain about the smell, mess and grease splatter. ACGP, Inc.
  • fishlessmanfishlessman Posts: 22,867
    for something different, try smoked buffalo wings, they need alot of smoke and slow cook them til about 150 internal, then into the frier. hot sauce and bluecheese dressing. smofried wings are pretty good

  • CarbonizerCarbonizer Posts: 188
    The first time I blackened anything was about 25 yrs. ago and I was living in an apartment building. You can guess the end result. The Fireman were nice about it though, just a "little" smoke.

Sign In or Register to comment.
Click here for Forum Use Guidelines.