Grill-Fried Chicken

• servings: 4 servings
• active time: 1 hour 20 minutes
• total time: 2 hours 20 minutes

Ingredients

1 c. buttermilk

2 tbsp. hot sauce

1 tbsp. kosher salt

1 large egg

8 chicken drumsticks

1 1/4 c. all-purpose flour

1/4 c. cornstarch

2 tbsp. seasoned salt

1 tsp. ground black pepper

1 tsp. poultry seasoning

1/2 tsp. cayenne pepper

2 tbsp. vegetable oil, plus more for the grill

Barbecue sauce, Buffalo sauce, ranch dressing, for serving

Directions

In a large bowl, whisk together the buttermilk, hot sauce, kosher salt, and egg. Add the chicken, stirring to ensure it is fully coated and submerged. Cover and let brine in the refrigerator for at least 1 hour and up to 12 hours.

In a large shallow bowl or pie dish, combine the flour, cornstarch, seasoned salt, black pepper, poultry seasoning, and cayenne pepper.

Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge the chicken pieces in the flour mixture, pressing firmly to adhere. Place the chicken on a baking sheet and allow it to sit at room temperature for 30 minutes while heating the grill.

Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Clean and oil the cooking grate.

Place the chicken, meat side-up, on the unlit side of the grill or on the side without the coals, and cook, covered, until the coating is set and the chicken is lightly browned, 30 to 40 minutes.

Brush the chicken on both sides with the oil until fully coated. Cover and continue cooking until the chicken is golden brown, crisp, and reaches an internal temperature of at least 165°F, about 10 minutes more.

Serve with your favorite dipping sauce.

Nutrition

• Calories: 704
• Total Fat: 33 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 288 mg
• Sodium: 927 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 55 g