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: