The trick is to smoke the meat and not make the meat smoke
GRILLED FRIED CHICKEN
Date:December 01, 2010 Favorite:Poultry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Fried Chicken
This was a 4 step process: Dip in a milk egg solution, place inside plastic bag & coat with the batter, then dip & coat again
After the second coat I sprinkled the battered chicken with some paprika
The chicken was grilled at 450 for about 45 minutes until the breast measured 170 degrees
The wings were served with some mashed potatoes. Next time I will make biscuits & gravy
The chicken had a crispy batter just like deep fried chicken & both the breasts & wings were very moist
This chicken is quick to make and easy to cook. Best yet it tastes like “real” fried chicken.
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This recipe was posted on the Virtual Weber Bullet message board. I found out about if from a picture post on the BBQ Bible message board. Thirty minutes later I was at the supermarket buying batter & chicken. After the chicken is battered it is placed on the grill and cooked indirectly at 450 degrees. I place temperature probes in the two breasts and pulled them when the temperature measured 170 degrees. I would have been hard pressed to distinguish this from “real” fried chicken. It had a crispy crust and the meat was moist & juicy. The funny thing is, it is even easier and less messy to cook than fried chicken too.