Fried Chicken Recipe Done On The Grill Food

'FRIED' CHICKEN ON THE GRILL

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Cut chicken breasts in half. Coat all chicken pieces with coating mix as directed on package; place in single layer in 16x12-inch disposable foil pan. Place pan on grill grate over unlit area; cover.
• Grill 40 to 45 min. or until chicken is done (165ºF), monitoring for consistent temperature.

GRILL-FRIED CHICKEN

Steps:

• Prepare the Panko by mixing with the seasoning.
• Pat the chicken dry. Place the chicken on a wire rack on top of a baking sheet. Brush the chicken generously with oil. Use one hand to handle the chicken, the other to sprinkle on the Panko. Sprinkle the Panko generously on the chicken on all sides, patting it down gently with one hand. Do not roll the chicken in the Panko, this will clump the Panko together.
• Set up your grill for indirect grilling, aiming for 325-350°F. Clean your grates extremely well, and rub some oil on the grates to prevent sticking. You do not need many coals, this is a shorter cook. Grill the chicken indirectly for about 30-40 minutes, flipping gently every 10-15 minutes. The chicken temperature needs to be at least 165°F, you may cook higher to be safe.
• Set up your smoker for 325-350°F. Cook the chicken until the internal temperature is at least 165°F, you may cook higher to be safe.

FRIED CHICKEN

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

GRILLED 'FRIED' CHICKEN

Steps:

• Heat grill to medium-low heat.
• Mix mayo and garlic. Brush chicken with mayo mixture; coat with combined crumbs and parsley.
• Grill, covered, 15 min. on each side or until chicken is done (165ºF).

FRIED CHICKEN RECIPE DONE ON THE GRILL

Steps:

• Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.
• Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).
• Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.
• Hydrate. When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the flour mix and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.
• Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 1-inch deep. When frying chicken, I prefer shallow frying, where the oil does not quite submerge the chicken. I believe this technique works slightly better than deep frying, where the meat is completely surrounded by oil. In shallow frying, the meat is in contact with the bottom of the pan where hot metal conducts more heat than hot oil, and the steam that's produced by the cooking meat can escape into the air rather than being submerged in oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F. If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don't let it go above 400°F or it could start smoking.
• Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don't put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F plus range.
• Flip. After 10 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F. If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F, keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.
• Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.

FRIED CHICKEN: RELOADED

Steps:

• Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
• Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
• 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
• Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.
• Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.
• Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving.

FRIED CHICKEN

Steps:

• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

FRIED CHICKEN LEGS DONE MY WAY!

Steps:

• Heat a large electric skillet to 375'.
• Place oil and butter in skillet til hot.
• Meanwhile mix together flour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning in a large plastic baggie or a bread bag and shake to blend.
• Wash and towel dry chicken legs and add to plastic bag with mixture.
• Shake to coat legs.
• Place in hot oil and fry, turning every 10 minutes. Til browned evenly.
• Turn heat down and cover skillet for 10 minutes. Remove cover and turn legs over and cover with lid for another 10 minutes. Remove lid.
• Turn heat up again and fry til crisp, with turning every 5 minutes for 15minutes.
• Remove from oil and place on paper towel and serve.
• (NOTE: You may add or delete oil to your standards before or during frying).

GRILLED CHICKEN FRIED STEAK

Steps:

• Cut meat into serving size pieces (4 or 5). Season well with salt and pepper. Dip in egg-buttermilk wash. Let excess drain off. Dredge in seasoned flour (salt, pepper, garlic powder, cayenne for example). On griddle heated to 375-400*, pour half of clarified butter and lay steaks on it. Pour remaining butter over steaks. Cook until golden brown and turn to cook other side. Serve with milk gravy (use seasoned flour) and mashed potatoes. Cooking should be around 10-15 minutes total.

GRILLED CHICKEN

Steps:

• In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely.
• Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill.
• Prepare grill -- I used charcoal -- heating the coals until white.
• Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups.
• When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.

FRIED CHICKEN

Steps:

• Combine coating ingredients well. Store in airtight container. Makes about 2 1/2 cups.
• Place about 3/4 cup coating in a large ziplock bag. Beat eggs and milk together; dip chicken into egg mixture, place in bag and shake to coat.
• Heat oil (about 1/2 inch) over medium-high heat. Brown chicken and place in 13x9 pan. Bake uncovered at 350 for 45 minutes to 1 hour or until done.

CHARCOAL GRILLED CHICKEN

Steps:

• Arrange chicken in 9 x 13 x 2 inch dish.
• In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
• Cover and refrigerate bowl of remaining marinade for basting.
• Drain chicken, discard liquid.
• Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
• Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
• Baste with reserved marinate.
• Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).