Fired up the Q today, and did beer can chicken on the grill. Filled the smoke box as well, and added some garlic to the dripping tray. I seasoned the bird with mixed herbs and sea salt. It was VERY tasty. I used Creemore Springs lager for the beer.

Beer roasted chicken. The start.

Cooking along quite nicely now...

The result. A lovely glaze, and a delicious meal.

Served with green beans, carrots, mash, and a rich thick gravy

        

Fried Chicken is one of life’s great pleasures. It’s a simple, yet royal, and yet so common food which never fails to satisfy. When a real hit of hunger strikes you, be it on a cold winter’s day or a warm summer afternoon, fried chicken, hot or cold, spicy or savoury, salty or sweet, can be the perfect food.

I’m mostly a fan of crunchy spicy fried chicken, and sometimes the more monosodium glutamate (MSG), the better! Secret herbs and spices are something I go for too, but I never eat KFC cold. It is a sacrilege not to finish the entire bucket while it’s warm. 

A word on reheating fried chicken – don’t.

Fried chicken at a Thai restaurant. Looks like KFC, no?

Fried chicken, asian style, at an American Fried Chicken

Observing the two images above, isn’t it interesting how the restaurants try to cater for the opposite market..

Crispy fried bird

Homemade fried chicken. Note the burning where the batter came free during cooking.

No sauce, so no, it's not heaven.

That wraps it up for the five fried chicken posts. Hope you visit your local K.F.C. outlet soon!