Fried Chicken on the Grill

I'm back, everybody!

Like I promised earlier today, here's the recipe for Grilled Fried Chicken.

I found this recipe--or at least, the basis for it--on the internet, and I've spent some time developing it. I wanted to try and "truly" match the flavor/texture of genuine Fried Chicken, in such a way that it can be prepared on the grill. This is my result; I'm actually pretty happy with it!

Another time, I'll tell you all about the day I've had! (ugh!)


Fried Chicken on the Grill

The Coating:
1 cup saltine cracker crumbs
1/2 cup dry bread crumbs OR 1/2 cup dry cornmeal
2 teaspoons kosher salt*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground pepper, white or black
1/2 teaspoon dried tarragon, ground into powder

The Wash:
1/2 cup buttermilk
1 egg
2 tablespoons lemon juice
2 tablespoons butter, softened to room temperature

The Bird:
1 four-pound fryer chicken, cut into pieces
about 1 cup all-purpose flour
cooking spray, such as PAM

(*if you're concerned about "all the salt", you can either use Salt-free crackers, or reduce the kosher salt to 1 teaspoon. But SOME salt is necessary, otherwise the chicken will be sort of soggy, and it won't taste right)

Stir together the "coating" ingredients in a shallow bowl, or (better yet) a roasting pan. To ensure a thorough mix, place plastic wrap tightly over the bowl or pan, and shake vigorously.

In a separate bowl, whisk together the "wash" ingredients. Make sure the egg is completely mixed in. NOTE: It's helpful if the buttermilk, egg, lemon juice and butter are all at room temperature before mixing them. To speed things along, the butter may be warmed in the microwave; be careful not to overheat it, otherwise it will begin cooking the egg as soon as they're combined.

Light your grill, and allow it to heat to medium-high. If you're using a charcoal grill, wait about 15-20 minutes before proceeding to the next step.

Dump the flour into a dinner plate. Dredge the chicken, one piece at a time, in the flour; shake off any excess flour. Dip the chicken (again, one piece at a time) into the "wash", and then into the "coating". Do one piece at a time, and place each chicken piece onto a platter when completed.

When all the chicken pieces have been "washed" and coated, liberally spray all of them with the cooking spray. Use a pair of tongs, or your fingers, to turn each piece, to assure thorough coating. Immediately place the chicken pieces onto the pre-heated grill, making sure there's at least an inch or two between each piece. Please DO NOT apply any cooking spray once the chicken is on the grill; it's very flammable.

Place the cover on the grill, and allow the chicken to cook (and get crispy) for about 15 minutes. After 15 minutes, remove the grill cover, flip each piece of chicken, and replace the grill cover. Allow another 10 minutes or so (depending on how hot your grill is), and inspect the chicken.

By this time, the smaller pieces (such as wings) should be thoroughly cooked; but the breasts or thighs may require additional time. Remove the fully-cooked pieces from the grill, and keep them in a warm oven (about 225 degrees), covered loosely with paper towel (no, the paper towel won't burn at that temperature), until the remaining pieces are done. An additional 10 minutes should be enough, but please make sure by piercing the thickest piece of chicken with a sharp knife. The juices should run clear. If there's any doubt, allow an additional 5-10 minutes of cooking time.

The end product will be very juicy and flavorful. It's crispy, like traditional fried chicken, but it'll also possess the
smoky flavor of barbecue.

A 4-6 pound chicken (cut up) will serve two people easily, or up to four people as part of a picnic lunch.

Link to Printable Version:

http://209.245.59.32/Gimme/65832736/1156903755/67852634/B33581A9-CD08-40D7-9275-24ED694A5EC5/0.695708/2/friedBBQchicken.doc