Pit Barrel Fried Chicken Better Than KFC?!

Pre-order my book here: amzn.to/2n7hIr6 "Fried Chicken" on the Pit Barrel Cooker? Yes! That thing ROCKS "Pit Fried" chicken like no other cooker! This chicken was BETTER than KFC! Juicy, tender with a crispy crust plus a little smoke and none of the grease!
Buy a Pit Barrel Cooker here: pitbarrelcooke...
This was a simple cook. First I mixed together:
1 1/2 cups A.P. flour
1 cup panko bread crumbs
1 tablespoon baking powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons PBC A.P. Rub
1 teaspoon garlic powder
I dredged the chicken in cornstarch, then dipped the pieces in Club Soda. From the soda, I rolled them in my breading.
I had the PBC set with the bottom damper FULLY opened. I put the grate in, just before adding the chicken and I did not use the rebar during this cook. Once they got a nice golden brown color, I flipped the pieces and continued cooking until they reached 175ºF internal.
My links:
4" Spatula: amzn.to/335cKL7
5" Spatula: amzn.to/2WBbUDg
Emeril Lagasse AirFryer 360: amzn.to/2N8VjDX
Weber Performer Deluxe Grill: amzn.to/2N9OAty
Weber Performer: amzn.to/2Na7lg9
Insta Pot: amzn.to/2PBN6K9
Ninja Air Fryer: amzn.to/2Nxfmed
Ninja Foodie: amzn.to/2JIuc0l
Canon G20: amzn.to/36BOLFE (My cameras)
Sony 6400: amzn.to/36uIICr (Camera 1)
Manfrotto 190x with Fluid Head: amzn.to/2WxLXVo (tripod)
Indoor Grill: amzn.to/2qaj8SJ
Meater Thermometer: amzn.to/2C6e7xq
Burger Dome for melting cheese: amzn.to/328ZYd9
New Wave Air Fryer: amzn.to/2WB2DLy
Ninja Blender / Food Processor: amzn.to/33crlVg
T-Fal Deep Fryer: amzn.to/2N8G91g
Turkey Fryer: amzn.to/2qbi6Gf
Keto Diet Quick Guide Fridge Magnets: amzn.to/2WBjE8i
Keto Diet Soup Cookbook: amzn.to/2NycKge
Keto Diet Cookbook Comfort Foods: amzn.to/32fmn8Y
Cabbage Soup Diet Recipe Book: amzn.to/2WBA1Sp
#BallisticBBQ #PitBarrelCooker #FriedChicken
pit barrel cooker
Air Fryer 360 videos coming soon!

[@adhcms]

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.

[@getter7seven]

Amazing---only thing missing is enormous, cloudlike biscuits to contain them, though the bucket is a fantastic touch~

[@BBQPITDOG]

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!

[@BabyBackManiac]

That bucket was hysterical and that chicken look amazing. I bet Darnell would love it.

[@arcooke]

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.

[@GrumpusOnFire]

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!

[@Dadzilla2]

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.

[@Korksbebig]

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

[@BallisticBBQ]

Thank you for the support. I really appreciate it!

[@edbdavis4]

Ooooh wow that crunch sounded like heaven!!! Can’t wait to try this over the weekend!!!

[@nigelcorso]

the impace you had on our PBC group is amazing. never has there been a recipe more people recooked after posting it there

[@endofanera1983]

Been watching for a few years already. Congrats on the book. I’ll be preordering it.

[@BallisticBBQ]

I appreciate the support brother!

[@TROYCOOKS]

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!!!!!!

[@konane]

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!!

[@KosmosQ]

Love it, im going to steal this recipe.

[@GreenhornBBQbeer]

That breading looks awesome! Don't worry about not using any non-stick spray, looks good!

[@frederickhillegas2115]

When you hear that crunch you know that's good when your sink your teeth into it.

[@robapple78]

Wooow!! Love the corn starch feel. Just ordered a book for my dad for Christmas! Thanks Greg 👍

[@BallisticBBQ]

Thank you Robert!

[@gordonliddy9418]

That's such an ingenious design with the 55 gallon drum. Just plain works.

[@David-burrito]

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!

[@patrickalexander4153]

I know I’m late but your book is awesome!

[@SpYucaipaSoCal]

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. ❤

[@ericd.4460]

Amazing to know that I can do fried chicken on the Pit Barrel Cooker! I will look into your book also!

[@MrMr-tr6sk]

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.

[@DonPandemoniac]

Ingenious! I really must try the baking soda trick, that chicken looks (and sounds) fantastic. Cool bucket too!

[@michaelnorton6828]

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

[@MrVasmikey]

Absolutely fantastic! To have crispy chicken w/o cooking in grease? Seriously? Can’t wait to try it.

[@chrissandoval7675]

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.

[@TheDjsupermix]

just ordered your book thank you

[@loganvolpicelli4330]

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.😏

[@BallisticBBQ]

Thank you for the support!

[@mimblewimble843]

Hi Greg, Looking forward to making these on my PBC! Thank You! Great videos, Always! Pete

[@loveforeignaccents]

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!!

[@bcarlo25]

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!

[@CookingWithRy]

That crunch! Outstanding :)

[@richbennett6577]

Ingenious! I can’t wait to try this

[@Randel1966]

Just pre-ordered! Thank you for all the great videos/recipes.

[@meatfaceb2047]

I’ll be trying this out. Thanks Greg. I love your videos.

[@4MzBBQandGRILL]

Looks awesome!! Will have to try this out. Crispy chicken/no oil 👍🏻👍🏻👍🏻

[@Incubyss]

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!!

[@EverydayBBQ]

That sounded so crispy when you bit into it. Wow on the club soda idea... I gotta try that! Cheers, brother!

[@crowing7]

Oh jeez, I don't think my work is going to appreciate me drooling all over the keyboard. Thanks for another PBC recipe.

[@jesusavila490]

That's what you call crunchy juicy and best of all smoke flavor awesome gotta try it

[@BarlowBBQ]

Awesome cook, Greg!! Very cool to see you use the PBC that way!

[@gabbysgrills343]

Love your videos . Very clear and easy to follow

[@TomSnyder--theJaz]

Order in -- I'm looking forward to reading your book. Cheers!

[@BarbecueTricks]

love this recipe and will be rying the club soda soon - book cover looks awesome BTW

[@LouisatRshackBBQ]

I like your breading wash . I pulled out chicken thighs this morning from the freezer - will try this out.👍👍

[@CookingWithCJ]

That’s awesome Greg. Never would have thought to use my pbc to make fried chicken. Definitely need to give this a try. Cheers

[@BottlecapBBQ]

Congrats on the book bro! This process is awesome! Love it.

[@Chuckc1284]

I made chicken fried steak using this method. Turned out great!

[@cmandaro]

looks awesome, im impressed!,and Congrats on the book!I'll be getting one for sure!

[@alecgrace6468]

Big fan from canada, hit the pre order on amazon cant wait.

[@richardblankenship5481]

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.

[@valcomm5]

That looks amazing. I've gotta try it. I can't wait to get your book.

[@ianebler]

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

[@gunlovingliberal1706]

Adding baking soda to the breading also lets the crust brown without using oil. Brilliant.

[@fortuneworks]

Can't wait to try! Gonna get book!❤️

[@ceez33167]

Congrats on the book, i'll definitely pre order.

[@johnnyvudu]

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?

[@AussieAngeS]

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

[@rootboycooks]

If I had that ballistic KFC Bucket I could go as Buckethead for Halloween!

[@DonPandemoniac]

Inverted Greg-face buckethead? Dew it!

[@RiverCityBBQ]

Wow that's awesome Greg! I definitely got to try that. I will definitely be trying this with wings too!

[@theguyshow3392]

That chx looked great and oil free! That was cool Greg! Breaded chx on the grill!

[@kevinkeon9007]

OMG !!!!!! Just made on my pit barrel.... added chipotle Chile , cayenne pepper and chili powder and I will never deep fry again !!! Great job Greg ,..... folks buy a pit barrel !!!!!!!

[@notfazed7567]

you should really have more subscribers your channels awesome and your a top notch chef

[@ivse9696]

That is a really great idea to make a non fryed chicken and I will give it a try for sure 👍👍👍

[@THEREALSHOWBBQ]

Awesome idea bro. This is must try for sure. Looks great!!

[@bryandmo]

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.

[@boostedmaniac]

That’s awesome. I’ll have to try this. Thanks!!!

[@chrismyers7499]

Great video just ordered your book

[@SmokyRibsBBQ]

Killer looking chicken Greg! Fried in it's own juices with smoke! Bonus!!!

[@andypandy8569]

Wow. Outstanding!

[@billsullivan1199]

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!

[@pasisol9640]

Felicitaciones por el libro!! Se conseguirá en español el libro??? Gracias por tanto!! Saludos desde Mendoza Argentina!!

[@lx2nv]

Awesome video! A must try! What temp do you think the PBC was running? I'll check your book out too! Thanks

[@tomstestkitchen]

If I didn't see it I would not have believed it. Chicken looks great Greg!

[@paulb2741]

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.

[@BallisticBBQ]

Thanks for checking it out Paul!

[@smsgem]

Looks great . I don’t have a Pit Barrel. I’ll try and adapt recipe to my Primo. Books on order

[@tthiele02]

What temp were you running the pit barrel? I may try this in my Bronco. Looks awesome.

[@jchapman1351]

Would also like to know for my egg.

[@windvale]

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]

windvale usually pit barrel runs at 275 but perhaps with vent wide open he was 300+. I would probably try them at 325-350

[@windvale]

@@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 !

[@TheSkilledKiller]

windvale nope. I gurantee it was way higher. The PBC temps shoot sky high with the dampener open and the rods out

[@TheTechnatron]

I can't wait for the book.

[@jimmywang9011]

You have a bbq sauce cookbook coming out and that’s pretty cool but you definitely need to have a cookbook about Burgers... all your burger videos are just amazing.. keep it up Greg 👍🏻

[@BallisticBBQ]

A burger book is in the works. A major labor of love!

[@La19930]

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 😂 👍🏼

[@drivin69]

nice clever art as well...way two go.. emmmm love delishus brother..

[@j.r.dietrich4739]

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?

[@nismo613]

You can move it back, you know...

[@seven4570]

oh yes will have to give this a try!!!

[@redbeard36]

Preordered. Can’t wait!

[@smalltownsmoker4331]

Definitely gonna try this my skin tends to come out rubbery. Congrats on the book.

[@duanewilson3941]

Your fire is probably not hot enough. I like it about 350 for chicken. Thats why he left the damper open and rebar out.

[@darrenmurray6128]

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

[@michaelkjamessr3346]

Man I have got to try this!!! I'm even sharing with my son and future son in law.

[@Dougerro]

Keep going. Your channel is great.

[@nWo_-vq4oc]

Definitely trying that one

[@JoshandBabe]

This was amazing Greg. We will be making this for sure on our PBC at home. Congrats on the book as well. Cheers!

[@feniansons]

Nor’easter in MA. Why wouldn’t I try this? Despite the elements it came out pretty good. Would anyone do this with Breast meat? I have some finicky chicken people.

[@TheMaydayNeal]

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!!

[@RGMitchell4822]

Greg.. love you bro. Those outdoor chairs.. I think it's time to let those go.. my eyes!!

[@mikegoldstein6821]

Looks so good, and healthier then the fried version. I wounder though can you do this on a Pellet smoker?

[@englishpope1664]

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.

[@shumardi1]

I bought the book. It should provide me with many months of learning new and different styles of bbq

[@bourbonbrewque9433]

How did I miss this video. Damm bro looks amazing

[@shumardi1]

Wow! That looks great!

[@RichsRiverSmokersWestVirginia]

Awesome idea