BBQ Kettle Fried Chicken with Bacon and Jalapeno Dip

Recipe by Fire & Thyme for National BBQ Day


Time of preparation

15 min

Cooking time

1 h


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Kettle Fried Chicken

  • 2 kg chicken wings
  • Kettle Fried Chicken battle mix (see below)
  • olive oil
  • 1/2 cup Best Foods mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 2 rashers streaky bacon slice, cooked until crispy, then crumbled
  • 4 jalapeno peppers, finely diced
  • 2 spring onions, finely sliced
  • salt
  • pepper

Kettle Fried Chicken Batter Mix

  • 3 tablespoon flakey salt
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon ground white pepper
  • 2 tablespoon dried onion flakes
  • 1 tablespoon paprika
  • 1 1/2 tablespoon rosemary (finely chopped if using fresh)
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 2 teaspoon mustard powder
  • 2 teaspoon dried thyme
  • 1 1/2 dried tarragon
  • 2 teaspoon icing sugar
  • 350 grams flour
  • 1/2 cup semolina (optional, but gives an extra crunch)

Recipe Directions

Kettle Fried Chicken Batter Mix

  1. Add all batter ingredients excluding the flour and semolina in to a food processor and blitz into a coarse powder. Add the flour and blitz again until well combined. Stir through semolina, and store in an airtight container until required.

  2. NOTE: Adjust any of the ingredients up or down to suit your individual preferences. We drop the pepper down if cooking for the kids, and sometimes add extra paprika or a touch of chilli if we’re in the mood for a spicier wing!

Kettle Fried Chicken

  1. Using and indirect cooking method setup, pre-heat BBQ to high temperature 230-315C (450-600F). For charcoal kettle style BBQs place charcoal in the centre of BBQ. For gas BBQs turn outside burners on leaving centre burner off.

  2. Whisk mayo, sour cream and lemon juice together until smooth. Add crumbled bacon, jalapenos, and spring onions and mix gently to combine. Add salt and pepper to taste, then set aside in fridge.

  3. Mix 1 cup of dry kettle fried chicken batter mix and 1 ½ cups of water into a shallow dish or bowl and whisk well. Adjust water and mix ratio as necessary to create a smooth, pourable batter that will just stick to your chicken wings.

  4. Add 1.5 – 2 cups of dry mix into a separate bowl or dish.

  5. Pat chicken wings dry with a paper towel, then dip each wing into the batter, coating them well, then drop in to the dry batter mix, turning the wings and shaking the dish to ensure a consistent coating all over each wing. Set aside carefully on a tray, being careful not to disturb the coating.

  6. Place chicken wings on the indirect cooking zone, close the lid of the BBQ and cook for 30 minutes. After 30 minutes open the BBQ, and lightly brush each wing with a very light coating of olive oil. Close lid and cook for a further 20 minutes or until the chicken reaches 71C (160F) by which time a crunchy skin should be set.

  7. Serve the crispy chicken loaded with the bacon and jalapeno dip.