"Fried" chicken

[bama bbq]

My take on a recipe I found in Grill This, Not That!

I've seen this done a few different ways.  When I found this in the Grill This, Not That! cookbook as being better for you than deep fried chicken, I had to try it.  It gave me a green light with 360 calories and 3 g of saturated fat!

1 lb boneless, skinless chicken thighs (I left the skin on)
1 cup buttermilk
6 tablespoons hot sauce (I used Texas Pete)
2 cups panko bread crumbs (I used season italian bread crums - not panko)
1 Tbsp butter, melted
Salt and black pepper to taste
4 Tbsp honey

• Combine the chicken, buttermilk, and 2 tablespoons (I used 6) of the hot sauce in a sealable plastic bag. Seal and marinate in the refrigerator for up to 4 hours.
• Preheat a grill or grill pan over medium-low heat (My fire was a bit hot). Combine the bread crumbs and butter, plus a few pinches of salt and pepper, in a shallow baking dish. Working with a few pieces at a time, remove the chicken from the buttermilk and roll it in the bread crumbs, using your hands to gently press the crumbs into the flesh.
• Grill the chicken until the bread crumbs begin to color and turn crisp. Flip and continue cooking until golden and cooked through (mine was a bit darker than "golden") and an instant-read thermometer inserted into the thickest part of the chicken registers 160 ° F.

Not bad for my first try on this.  I plan indirect next time so I don't over do the crust.  Never-the-less it was damn good fried chicken:

[Craig]

Looks good! I may have to give that a whirl!

Craig

[Troy]

i love kettle fried chicken.
here's a post i wrote about it last year - http://meatninja.com/kettle-fried-chicken-fried-chicken-on-the-grill/

Since then I've done the same thing with fish, pork, even veggies (tempura)

[bama bbq]

i love kettle fried chicken.
here's a post i wrote about it last year - http://meatninja.com/kettle-fried-chicken-fried-chicken-on-the-grill/

Since then I've done the same thing with fish, pork, even veggies (tempura)

Thanks for the link.  This is where I went wrong but hey - who's countin.  Still tasted great.

"Configure your grill for indirect cooking. I like to use a medium to hot bed of coals (somewhere around 350 or 400). Cook them indirect for 30 minutes or so (depends on your heat of course). Check the temperature with your thermapen . When the temp is 155 or 160 – move to direct heat to crisp up the battered skin."

[glrasmussen]

All looks awesome! Troy saw your awesome green kettle, how do I get one of those spacers? I need to cook a 30# turkey...

[Craig]

All looks awesome! Troy saw your awesome green kettle, how do I get one of those spacers? I need to cook a 30# turkey...

Me too! I have the same question.

Craig

[Troy]

The 'spacer' is a rotisserie ring from cajun bandit.

http://cajunbandit.com/rotisserie/

If you're really not into spinning food, go for the cajun bandit stacker (on their homepage)  It'll give you more space and a 2nd grate for smoking

[Golly]

this has become my goto cook when i start thinking about KFC
cooked them about a dozen times highly reccommended

[Heyjude]

Hey Bama,
Can you post the original recipe please.
Where does the honey go? I can probably guess, but want to be sure.
Thanks, AJ 

[Golly]

with the buttermilk hot sauce and in the bag

[Heyjude]

I found the recipe on line. You're supposed to mix the honey with the remaiing hot suce and use it as a condiment. Pretty tasty.. I went light on the hot suace, but next time I will increase it a bit.
Definitely a keeper recipe! 

[Tim]

I'm a big fan of KGC. I first found this recipe on the breth. It called for Krusteaz brand batter. Add seasoning to Krusteaz and then just dip your chicken into plain old water and then into the Keusteaz. I think the goal is to keep the badder/coating as thin as possible. The fat and batter mix and BOOM crispy skin!

[pbe gummi bear]

Bump to increase interest in the new consolidated recipe section!

[greeny03]

Will have to give this a try!

[93_confirmed]

I was digging through some old threads and came across this recipe, which looks awesome! Has anyone tried this recipe with boneless/skinless chicken breasts? I'm curious about whether the coating will hold up without the skin to adhere to. Thoughts?