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:
Topic: "Fried" chicken (Read 8335 times)
