Grill-Fried Chicken: Crispy Perfection from Your Grill
Buttermilk brine and charred finish create a crunchy crust and juicy bite on every piece.
Grill-Fried Chicken: The Ultimate Crispy Grilled Drumsticks
Craving the crunch and juiciness of classic fried chicken, but looking for a lighter twist or an outdoor cooking adventure? Grill-fried chicken brings together the texture you love with rich, layered flavor—all done on the backyard grill. Brined in tangy buttermilk, dredged in seasoned flour, and slowly grilled until crisp, these drumsticks will become your new go-to for picnics, family dinners, or game-day gatherings.
Why Grill-Fried Chicken?
- Crispy Coating without deep-frying: Achieve golden, crunchy results with a fraction of the oil and none of the mess inside your kitchen.
- Juicy Meat from buttermilk brining: Every bite is moist and flavorful.
- Backyard-Friendly cooking: Fire up your charcoal or gas grill and enjoy the smoky undertones only the grill can provide.
- Customizable Coating: Adjust the spice level and herbs to suit your taste or swap in your favorite dipping sauces.
Ingredients for Grill-Fried Chicken
To make the perfect grill-fried drumsticks, gather the following:
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 tablespoon kosher salt
- 1 large egg
- 8 chicken drumsticks
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil, plus more for the grill
- Optional: Barbecue sauce, Buffalo sauce, ranch dressing for serving
Step-by-Step Directions
- Brine the Chicken
In a large bowl, whisk buttermilk, hot sauce, kosher salt, and the egg until well combined. Add the drumsticks and stir to coat each piece thoroughly. Cover and refrigerate for at least 1 hour (up to 12 hours is ideal for extra tenderness and flavor).
- Prepare the Flour Dredge
In a large shallow dish or pie plate, mix together flour, cornstarch, seasoned salt, black pepper, poultry seasoning, and cayenne. This seasoned coating will create a crunchy, flavorful crust.
- Dredge the Drumsticks
Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each drumstick in the flour mixture, pressing gently so the coating adheres and forms a thick layer. Arrange the coated drumsticks on a baking sheet. Let them rest at room temperature for about 30 minutes (this helps the coating stick during grilling).
- Preheat the Grill
Set your grill to medium-high heat (about 400°F to 425°F). Prepare for indirect grilling: Bank charcoal to one side of the grill, or, for gas grills, turn off half of the burners so one side is heated and the other is not. Thoroughly clean and oil the cooking grates to prevent sticking.
- Initial Grilling: Set and Crisp the Coating
Place the chicken pieces meat side-up on the unlit side (the indirect heat zone). Close the lid and cook for 30 to 40 minutes, or until the coating is set and the chicken is starting to brown.
- Oil and Finish Grilling
Brush each piece all over with vegetable oil. Move the drumsticks, if needed, to maintain even cooking. Cover and continue to grill for around 10 more minutes, until the chicken is crispy, deeply golden, and reaches an internal temperature of 165°F.
- Serve
Transfer the finished drumsticks to a platter. Serve hot with your choice of barbecue sauce, tangy Buffalo dip, or cooling ranch dressing.
What Makes This Method Special?
The key difference between grill-fried chicken and its classic deep-fried cousin lies in the method. By relying on indirect grill heat and carefully timed oil basting, you recreate the crispy exterior and tender interior—with much less oil and a smoky complexity that frying can’t achieve indoors.
- Buttermilk Brine: Tenderizes the meat and infuses layers of flavor.
- Cornstarch in the Coating: Adds to the signature crunch.
- Indirect Grilling: Prevents scorching and allows even, thorough cooking.
- Finishing with Oil: Ensures extra crispiness without deep-frying.
Pro Tips for the Best Grill-Fried Chicken
- Allow ample brine time. Letting the chicken soak overnight results in noticeably juicier, more flavorful meat.
- Rest dredged drumsticks. This prevents the coating from slipping off during grilling and maximizes crunch.
- Use an instant-read thermometer. Ensure the thickest part of each piece reads 165°F for food safety and optimal juiciness.
- Don’t rush the grill. Keep the lid closed and maintain consistent heat for even cooking. If your grill runs hot, check on the chicken earlier to avoid burning.
- Try different seasonings. Mix in smoked paprika, garlic powder, or your favorite dry rub to vary the flavors.
Serving Suggestions
- Pair with classic sides like creamy coleslaw, buttery cornbread, or tangy pickles.
- Offer a variety of dipping sauces at the table: bold barbecue, spicy-sweet Buffalo, and cool ranch are always popular.
- Turn leftovers into picnic lunches—the crunchy coating stays delicious even cold!
Common Grill-Fried Chicken Questions
Can I use chicken thighs or breasts instead of drumsticks?
Absolutely—just adjust the grilling time as needed. Thighs may take slightly longer; boneless breasts will cook more quickly and could dry out if overcooked. Always check for an internal temperature of at least 165°F.
How can I ensure my coating does not fall off?
Allow the dredged chicken to rest before grilling (generally 30 minutes at room temperature) so the coating solidifies.
What others are reading
Is it possible to make this recipe without buttermilk?
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes to curdle before using.
Can I prep the chicken in advance?
You can brine and dredge the chicken up to a day ahead; just keep it covered in the refrigerator until ready to grill. Allow to come to room temperature for about 30 minutes before grilling for best results.
Should I grill over charcoal or gas?
Both methods work well. Charcoal adds smokier flavor, while gas provides more precise temperature control. Whichever you choose, prioritize setting up a clear indirect heat zone for even cooking.
Grill-Fried Chicken Nutrition Table
| Nutrient | Per Drumstick (estimate) |
|---|---|
| Calories | 230 |
| Protein | 17g |
| Fat | 11g |
| Carbohydrates | 13g |
| Sodium | 450mg |
Values are approximate and will vary based on your ingredients and sauces.
Tips for Serving and Storing Grill-Fried Chicken
- Serve hot for peak crunchiness, but cold leftovers make a great sandwich filling or salad topping.
- To reheat, place in a 375°F oven for 12 to 15 minutes, uncovered, to regain crisp exterior.
- For parties, grill multiple batches and keep finished drumsticks warm in a low (200°F) oven until ready to serve.
Frequently Asked Questions (FAQs)
Q: Is grill-fried chicken healthier than deep-fried?
A: Yes. While it still uses oil, most of it is brushed on rather than absorbed, reducing fat and overall calories compared to deep frying.
Q: Can the coating be made gluten-free?
A: Substitute a 1:1 gluten-free flour blend for all-purpose flour and ensure all seasonings are certified gluten-free.
Q: Why is my chicken not crispy?
A: The key steps are to let the coating rest before grilling, grill over indirect heat, and finish by brushing with oil. If it’s still not crispy, ensure your grill temperature is high enough and do not overcrowd the grate.
Q: What’s the best way to oil the grill?
A: Use tongs to rub a folded, oil-soaked paper towel over the grill grates just before adding the chicken to prevent sticking and encourage good grill marks.
Q: Can I use this method for boneless wings or tenders?
A: Yes, but reduce cooking time—boneless pieces cook faster, so check frequently for doneness to avoid drying out.
Try This Grill-Fried Chicken For Your Next Cookout!
Whether you’re a grill master or a first-time backyard chef, grill-fried chicken offers a deliciously crunchy, juicy twist on a comfort-food favorite—no fryer required. Enjoy experimenting with spices and sauces, and savor each golden, crispy bite straight from the grill.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60569955/grill-fried-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40191546/chicken-fried-chicken-recipe/
- https://www.youtube.com/watch?v=_sn_-U1nGK4
- https://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a60202782/nashville-hot-chicken-recipe/
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