I saw this unorthodox recipe in an issue of Cooks Country. I was so intrigued and as I completely trust the folks at Cooks Country (they are the ones who test each recipe over and over until they get it right) thought we should give it a try!
It’s not difficult, but there are multiple steps so I would say it’s a weekend recipe. Now, for the verdict – This recipe is incredible! It does have a smoky flavor as it is cooked on a grill, however, the overall taste is akin to KFC, not even kidding.
If you like an occasional piece of fried chicken, you have to give this recipe a try. You won’t believe how good it is and no messy kitchen!
Grill-Fried Chicken (slightly adapted from Cooks Country)
- 2 quarts cold water
- 1/4 cup salt
- 1/4 cup sugar
- 3 pounds chicken wings, separated (wingtips discarded or saved for stock)
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- Dissolve salt and sugar in a large container filled with 2 quarts cold water. Add chicken wings and cover with plastic wrap. Brine in the refrigerator for 1 hour and up to 3 hours.
- Place a cooling rack on a baking sheet.
- Combine flour, garlic powder, paprika, cayenne pepper, salt and black pepper. Whisk thoroughly.
- Remove chicken from brine. Dredge chicken pieces in flour mixture. Press to adhere.
- Place chicken on the cooling rack and refrigerate, uncovered, for 30 minutes and up to 2 hours.
- Prepare grill. For a charcoal grill, you will open bottom vent. Light chimney starter mounded with briquettes (about 7 quarts). When the top coals are partially covered with ash, pour into a steeply banked pile against the side of the grill, set cooking grate in place, cover and open lid vent completely. Heat grill until hot which should take about 5 minutes. For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to high and turn off other burners.
- Clean and oil cooking grate. Place chicken, fat side up, on the cooler side of the grill, arranging drummettes closest to coals. Cook chicken, covered, until lightly browned and the coating is set, around 30 minutes for charcoal and 45 minutes for gas.
- Brush chicken with oil until no traces of flour remain. Flip chicken and repeat. Use all oil.
- Cover and continue to cook until coating is golden brown and chicken registers between 180 and 200 degrees (should take about 30 minutes for a charcoal grill or about 45 minutes for a gas grill).
- Transfer chicken to a clean cooling rack and let cool for 10 minutes. Serve.