This Grill-Fried Chicken Will Blow Your Mind

Craving fried chicken but don't want to fuss with all the oil? Look no further than this juicy grill-fried chicken. Imagine tender drumsticks brined in buttermilk and coated in seasoned flour, magically transforming into the breaded chicken of your dreams on the grill. This method doesn't just promise a crispy texture; it also allows you the freedom to step away from the grill as the chicken cooks without worrying about oil bubbling over or chicken sticking together. All that's left to do is pick out all the best chicken side dishes! For a summer dinner, nothing pairs better than Ree Drummond's fresh corn casserole, a bowl of pasta salad, and grilled okra. This grilled chicken recipe will blow your mind!

How do you fry chicken on the grill?

Just like classic fried chicken, the best thing you can do for your bird is brine it. This not only deeply seasons the meat, but it also helps the flour stick to the chicken. Once it's brined, coat the chicken in seasoned flour and let it rest so the flour can absorb some of the moisture from the buttermilk. (This helps form a more sturdy crust!) Whether you’re lighting up charcoal or turning on the propane, only light half of the grill and place the coated chicken on the unlit side. After about 30 minutes of cooking, the coating will set. Brush the chicken lightly with oil and keep cooking until the skin crisps. You'll be left with juicy, golden chicken with a hint of that unbeatable smoky flavor that can only come from a grill.

Yields: 4-6 servings

Prep Time: 1 hour 20 mins

Total Time: 2 hours 20 mins

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.

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