BAFC - Butchers Axe 'Fried' Chicken

Recipe Credit: Butchers Axe BBQ Team

1kg boneless chicken thighs

1 egg whisked

1 tbsp oil

DRY RUB

1 cup of plain flour

1 cup of corn flour
2/3 tsp thyme
1/2 tsp dried basil
1 tsp celery salt
1 tsp ground black pepper
1 tsp fine table salt
1 tsp dried mustard
1 tsp white pepper
2 tsp ground garlic powder
1 tsp baking powder
2 tsp dried oregano
4 tsp sweet paprika
1 tbsp Barbecue Mafia Enforcer rub (or similar)

Equipment

Kettle Kone from TB2 BBQ Smokers FNQ
A Kettle - Weber,
Charcoal – briquettes, lump, hex
Your usual BBQ cooking equipment

Method
Combine all ingredients for the dry rub in a large bowl. Thoroughly coat the chicken in the dry rub then dip each piece into a bowl consisting of the whisked egg and oil. Give it another coat of the dry rub then finally a light spray of canola oil

Prepare Kettle Kone at 400f (instructions for this can be found on TB2’s Facebook page) and place prepared chicken in a circle around the outside of the grill for high heat indirect cooking. Place a chunk of smoking wood directly over the Kettle Kone (optional – but highly recommended). Rotate the lid every ten minutes to evenly distribute the smoke over the chicken. The cooking time is roughly 40-45 mins and the internal temperature of cooked wings should be a minimum of 165 degrees (F)

Whilst cooking, spray lightly with oil on any dry patches so it ‘fries’ nicely

 A delicious sauce to enjoy with this recipe: ½ cup each of sour cream, cream cheese & mayo with the juice of half a lemon/lime, a small clove of garlic and salt & pepper to taste – buzzed in Nutri Bullet!