Fried Chicken on the BGE

EggerFromIowa

After seeing a few pictures of Fried Chicken on the BGE, I just had to try it out.

Since this was my first time making this on the BGE, I figured I’d improvise a little, and just experiment. I bought about 5 lbs of chicken, 2LBS Legs, 3 LBS breasts. I then sliced the breasts in half then half again, making strips of chicken. Marinated them all in the Weber Tequila Lime Marinade mix (powder, oil, water).

I realized after I was putting the chicken in the marinade that it only made enough for 1 lb, so I didn't come close to having enough, but I settled for what I had. Let that set for 1 hour while I mowed the lawn, hopefully for the last time, and started up the egg.

I created 2 zip lock freezer bags with flour and corn starch.
1 bag was 1 cup flour, 1 T corn starch, 1 packet of Italian seasoning (used to make dressing, but I figured it wouldn’t hurt to add more spices) – Used this for the breasts.
1 bag was 1 cup flour, 1 T corn starch, and a whole lot of pepper. – Used this for the Legs.

I placed about 5 pieces in the bag, shook the back so each piece was coated, then tapped off the excess.

Cooked them at 350, indirect, for 1 hour 10 minues.

The breasts took in more of the marinade, and tasted delicious, the Legs didn't have much flavor(other than chicken and smoke), but still had that fried chicken skin I was hoping for.

All in all it was a successful eggsperiment. I was able to have Fried Chicken from the BGE without the Oil or the mess.

CrimsonTideGirl

Those look so good!!! I don't think the Colonel could have done any better. I wonder how long it would have taken if you had left the bone in the breast?

Davekatz

Very nice!

Thanks for everybody who's chimed in on these "grill fried chicken" threads (Richard, EggerfromIowa, Derby City Egghead, and anyone else I forgot). It's neat to see different approaches and hear about what worked and what didn't.

You've all inspired me to try a batch of grill fried thighs and wings this weekend. Going to try a buttermilk marinade, followed by breading with flour and some corn starch, and then roasting indirect.

Looking forward to it and will let you know how it goes.

Thanks again for all the pics and recipes.

Dave

Susan Egglaine

Looks good Thanks for posting

Lawn Ranger

I gotta try this. Looks great.

Egghead-Sooner

MAn that looks so good. I've owned my egg for about a year and half and I can't wait to cook egg-fried chicken! I love buffalo wings, have been one of favorite things to cook on the egg, I am definitely going to utilize the flour and cornstarch method next time I make them!

Egg Juju

That looks mighty tasty!! I like the marinade and the breading changes.

It's fascinating to me... AZRP "The chicken" and now we have even more variations on a theme!! Y'all are great...

I think the Colonel is smiling!