Grill-Fried Chicken
Ingredients
- 1 c. buttermilk
- 2 tbsp. hot sauce
- 1 tbsp. kosher salt
- 1 large egg
- 8 chicken drumsticks
- 1 1/4 c. all-purpose flour
- 1/4 c. cornstarch
- 2 tbsp. seasoned salt
- 1 tsp. ground black pepper
- 1 tsp. poultry seasoning
- 1/2 tsp. cayenne pepper
- 2 tbsp. vegetable oil
plus more for the grill
- Barbecue sauce
Buffalo sauce, ranch dressing, for serving
Directions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, kosher salt, and egg. Add the chicken, stirring to ensure it is fully coated and submerged. Cover and let brine in the refrigerator for at least 1 hour and up to 12 hours.
- 2
In a large shallow bowl or pie dish, combine the flour, cornstarch, seasoned salt, black pepper, poultry seasoning, and cayenne pepper.
- 3
Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge the chicken pieces in the flour mixture, pressing firmly to adhere. Place the chicken on a baking sheet and allow it to sit at room temperature for 30 minutes while heating the grill.
- 4
Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Clean and oil the cooking grate.
- 5
Place the chicken, meat side-up, on the unlit side of the grill or on the side without the coals, and cook, covered, until the coating is set and the chicken is lightly browned, 30 to 40 minutes.
- 6
Brush the chicken on both sides with the oil until fully coated. Cover and continue cooking until the chicken is golden brown, crisp, and reaches an internal temperature of at least 165°F, about 10 minutes more.
- 7
Serve with your favorite dipping sauce.
Grill-Fried Chicken
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About this Recipe
Craving that perfectly crispy, seasoned chicken but with an added layer of smoky depth? This Grill-Fried Chicken delivers an incredibly juicy, tender bite with an irresistible crust that gets its unique character from both frying and grilling.
The genius of this Grill-Fried Chicken recipe lies in its seasoned buttermilk soak. The combination of buttermilk, hot sauce, salt, and egg works wonders to tenderize the drumsticks while infusing them with a foundational layer of flavor, ensuring every piece is succulent. This preparation sets the stage for a remarkably crisp and flavorful coating that you'll achieve on the grill.
You can expect golden-brown chicken drumsticks with a complex, savory flavor profile. The seasoned flour dredge, featuring all-purpose flour, cornstarch, seasoned salt, black pepper, poultry seasoning, and a hint of cayenne, creates a robust and crunchy exterior. This unique "grill-fried" technique promises a satisfying textural contrast—crispy on the outside, incredibly tender and moist within, with that subtle char and aroma only grilling can provide.
While this recipe calls for chicken drumsticks, you could certainly experiment with other chicken cuts, adjusting cook times accordingly. For those who enjoy an extra kick, feel free to increase the amount of cayenne pepper in the coating or the hot sauce in the buttermilk mixture. If you're sensitive to spice, you can slightly reduce these amounts for a milder flavor.
This Grill-Fried Chicken is a fantastic centerpiece for any casual meal, from weeknight dinners to relaxed backyard get-togethers. Serve it generously alongside your favorite classic dippers like barbecue sauce, tangy Buffalo sauce, or a cooling ranch dressing to complete the experience.