Fried Chicken on the Weber Q?

NYCgrrl wrote:

Ron3rd wrote:

brirene wrote:
Yes! I've done it on my Q 200 with a lodge chicken fryer pan. It worked great, and the chicken was perfect.

Thanks, I've got the same Q. As mentioned the Le Crueset pot I have is pretty deep and it works great on the stove top. I usually leave the lid off to let the steam escape, never tried frying chicken with the lid on. Which way is better?

If you want to make traditional Southern style fried chicken some time with the lid on is a good thing. It's one of the reasons most pans marketed as chicken fryers come with a cover. The steaming/covering makes for a tender bird. Here's one technique that's pretty fool proof even if you bread the bird differently:

Mama's Fried Chicken

Thanks for the tip NYC,
My family is all from Texas. Mom was an old southern gal, born in 1917 and although dad cooked too, mom always fried the chicken. She used a big cast iron skillet and I remember she would only use Crisco. No Crisco, no fried chicken. I grew up seeing her fry chicken and I never saw it fried with a lid, so that's why I was wondering if anybody fried chicken with a lid. Mom made awesome fried chicken, and looking back, her method and ingredients were simple; only flour in a brown grocery bag with some salt and pepper added. She would shake the chicken in the flour mix and put it in the skillet. Nothing fancy but it was good.

BTW, she saved the Crisco in a can under the sink for next time.

Ron3rd wrote:

brirene wrote:
Yes! I've done it on my Q 200 with a lodge chicken fryer pan. It worked great, and the chicken was perfect.

Thanks, I've got the same Q. As mentioned the Le Crueset pot I have is pretty deep and it works great on the stove top. I usually leave the lid off to let the steam escape, never tried frying chicken with the lid on. Which way is better?

If you want to make traditional Southern style fried chicken some time with the lid on is a good thing. It's one of the reasons most pans marketed as chicken fryers come with a cover. The steaming/covering makes for a tender bird. Here's one technique that's pretty fool proof even if you bread the bird differently:

Mama's Fried Chicken

^^^^I didn't use a lid because I got a great deal as a "factory second" in Pigeon Forge and it didn't come with a lid. As I mentioned, the chicken was excellent. Happy frying!

brirene wrote:
Yes! I've done it on my Q 200 with a lodge chicken fryer pan. It worked great, and the chicken was perfect.

Thanks, I've got the same Q. As mentioned the Le Crueset pot I have is pretty deep and it works great on the stove top. I usually leave the lid off to let the steam escape, never tried frying chicken with the lid on. Which way is better?

Yes! I've done it on my Q 200 with a lodge chicken fryer pan. It worked great, and the chicken was perfect.

NYCgrrl wrote:

2oldman wrote:
I thought fried chicken was done in a frying pan.

It can be done in a DO or skillet/frying pan as long as the sides are at least..2.5" high.

Double ditto. The oil or lard needs to be of sufficient quantity and the sides also help to protect from splatter.

Ron3rd wrote:
Thanks for the input, I think I will try a test run at home before attempting it at the cg. I use an IR thermometer to check the oil temp. Not sure if the lid on the Q will close but I'll give it a try and report back.

Test runs are a great idea. Looking forward to your report.

Thanks for the input, I think I will try a test run at home before attempting it at the cg. I use an IR thermometer to check the oil temp. Not sure if the lid on the Q will close but I'll give it a try and report back.

I did steak fajitas in my Weber Q grilling the steak on the grill and putting the veggies in a cast iron skillet. The lid closes fine and my temp gauge says it holds 400* just fine. I think chicken in a cast iron would work fine.
jesseannie

A big Q might get hot enough, but one of the smaller ones sure won't. I got a couple of the small ones and one of the larger ones. Best grill ever made IMHO. I bought the large Q and gave my Weber Silver away (and in my opinion, that's saying something). My concern would be that the heat is spread-out across the grill and not concentrated like the Coleman Roadtrip, which has two round burners, like a gas stove. I'd be interested to hear how you make out with it. But, I think you'd do better with one of those single propane burners.

As long as the lid will close with the skillet inside (no handle poking out, keeping the lid up and causing loss of heat) you should be fine. You could always test the temp with a cooking thermometer sometime for peace of mind, before going camping with the chicken in the fridge.