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.