Light the KUDU.
Gather your ingredients.
In a medium bowl, whisk together the milk and eggs.
In a large heavy-duty Ziplock bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set aside on a plate until you have three or four.
Add the dipped chicken pieces to the bag of seasoned flour. Seal the bag and shake well to coat the chicken pieces thoroughly.
Set the coated pieces aside on a plate and repeat the process with the remaining chicken pieces.
Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven Hanger. Heat the oil to 350 F. While the oil heats up, set aside a large serving plate lined with paper towels.
Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. *Chicken breasts will take a little less time than dark meat pieces.
Move the done chicken pieces onto the paper towel-lined platter to drain and sprinkle with salt.
Adjust your grill grate next to the KUDU Dutch Oven over the coals to medium to low heat. Transfer the drained and seasoned chicken onto the grill grate. Keep the cooked and drained chicken piece warm on the grill grate while frying subsequent batches in the KUDU Dutch Oven.
Enjoy with a side of warm rolls, coleslaw, and mac n cheese.
Ingredients
Directions
Light the KUDU.
Gather your ingredients.
In a medium bowl, whisk together the milk and eggs.
In a large heavy-duty Ziplock bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set aside on a plate until you have three or four.
Add the dipped chicken pieces to the bag of seasoned flour. Seal the bag and shake well to coat the chicken pieces thoroughly.
Set the coated pieces aside on a plate and repeat the process with the remaining chicken pieces.
Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven Hanger. Heat the oil to 350 F. While the oil heats up, set aside a large serving plate lined with paper towels.
Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. *Chicken breasts will take a little less time than dark meat pieces.
Move the done chicken pieces onto the paper towel-lined platter to drain and sprinkle with salt.
Adjust your grill grate next to the KUDU Dutch Oven over the coals to medium to low heat. Transfer the drained and seasoned chicken onto the grill grate. Keep the cooked and drained chicken piece warm on the grill grate while frying subsequent batches in the KUDU Dutch Oven.
Enjoy with a side of warm rolls, coleslaw, and mac n cheese.