Grill-Fried Chicken

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.