Fried Chicken on Grill Recipe: Smoky Char With Crispy Skin

Combining frying and grilling creates the ultimate crispy chicken with smoky depth. This method delivers shatteringly crispy skin and juicy meat every time.

I developed this technique to achieve that perfect char without sacrificing texture. The grill adds complexity while the fry ensures that coveted crunch.

Ingredients for Fried Chicken on Grill

Bone-in chicken meets a double-dredge coating for that signature shatteringly crispy skin.

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The chicken matters most here—bone-in, skin-on thighs and drumsticks yield the juiciest results with maximum crisp. Local butchers or Whole Foods offer the best quality, but standard grocery store chicken works too. For the flour, White Lily is the gold standard for Southern-style, but any all-purpose will do in a pinch. Don’t skip the cornstarch—it’s the secret to that extra crunch.

No buttermilk? Whole milk with 1 tbsp vinegar per cup does the trick (let it sit 5 minutes). Swap cornstarch for arrowroot powder if needed. For heat-sensitive palates, reduce cayenne by half. The oil must have a high smoke point—peanut or canola oil are excellent alternatives to vegetable oil. Skip the lard to keep it lighter, or use Crisco shortening for authenticity.

Marinate the chicken overnight for maximum flavor penetration. The dredged pieces can rest 1 hour before frying. Leftovers keep 3-4 days in the fridge—reheat in a 375°F oven to restore crispiness. Freezing isn’t recommended; the coating loses texture.

Step-by-Step Instructions for Fried Chicken on Grill

This method delivers ultra-crispy skin with smoky depth using your outdoor grill setup.

Step 1: Marinate the Chicken in Buttermilk and Spices

Whisk together the 2 cups buttermilk and 1 tbsp hot sauce in a large bowl. I use full-fat buttermilk for its richness and acidity, which tenderizes the meat while adding subtle tang. The hot sauce enhances flavor without overwhelming heat.

Add the 3.5 lb chicken thighs and drumsticks to the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, though overnight yields the most tender results. This extended marinade time allows the acids to break down proteins, guaranteeing juicy meat beneath that crisp exterior.

Step 2: Prepare the Double-Dredge Coating

In a large shallow dish, combine the 2.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1.5 tbsp paprika, and 0.5 tsp cayenne pepper. The cornstarch is the secret to extra crunch—it creates a lighter, crispier crust than flour alone.

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess, then dip back into the buttermilk, and finally return to the flour mixture for a second coating. This double-dredge process builds a thick, craggy crust that stays crispy. Place coated pieces on a wire rack set over a baking sheet.

Step 3: Set Up Your Grill for Deep Frying

For outdoor frying, you’ll need a deep, heavy pot or Dutch oven that can safely hold hot oil. Combine the 4 cups vegetable oil and 1 cup lard or shortening in the pot—the lard adds traditional richness and a higher smoke point. Place the pot on your grill’s burners and heat to 350°F.

Use a deep-fry thermometer to monitor temperature precisely. The oil is ready when it shimmers and a pinch of flour sizzles vigorously when sprinkled in. Maintain this temperature throughout frying—too low and the chicken will absorb oil; too high and the coating will burn before the meat cooks through. Keep a fire extinguisher nearby as a precaution.

Step 4: Fry to Golden, Crispy Perfection

Working in batches to avoid overcrowding, carefully lower 3-4 pieces of chicken into the hot oil using tongs. The oil temperature will drop initially—adjust your grill’s heat to maintain 325-350°F. Fry the chicken for 12-15 minutes, turning occasionally with tongs, until the coating is deep golden brown and crisp.

Dark meat requires thorough cooking. Use tongs to transfer fried pieces to a wire rack set over a baking sheet to drain. The internal temperature should reach 165°F for drumsticks and 175°F for thighs. Let the chicken rest for 5-10 minutes before serving—this allows the juices to redistribute and the crust to set fully. The result is meat that’s succulent inside with a shatteringly crisp exterior.

Regional Styles of This fried chicken on grill

Southern Pitmaster Style

In my coastal Carolina roots, we finish fried chicken on the grill with hickory wood chips for that signature smoky kiss. The grill adds a deep, woodsy note that complements the crispy coating. I soak the chips for 30 minutes before adding them to the coals for a slow, steady smoke. 🔥

Texas BBQ Twist

For a Lone Star approach, I add 1 tbsp chili powder and 1 tsp cumin to the dredge, giving the crust a bold, Tex-Mex kick. The chicken gets a final sear over mesquite coals for an intense, slightly sweet smoke flavor that pairs perfectly with the spiced coating.

Nashville Hot

After frying, I brush the chicken with a mix of ¼ cup lard, 2 tbsp cayenne, and 1 tbsp brown sugar, then finish it on the grill for 2-3 minutes. This method delivers that fiery Nashville heat with a sticky, caramelized glaze that’s hard to resist.

Korean BBQ Fusion

For an Asian-inspired twist, I swap the buttermilk for a soy-ginger marinade (mix 1 cup soy sauce, ¼ cup honey, and 2 tbsp grated ginger). The chicken gets a final glaze of gochujang on the grill for a sweet-spicy finish.

Cajun Blackened

I coat the chicken in a Cajun spice blend (2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne) before frying. Afterward, it goes on a screaming-hot grill for 1-2 minutes per side to achieve that iconic blackened char. 🌶️

Smoked Paprika Spanish

Inspired by my French training, I add 2 tbsp smoked paprika to the flour mix and serve the chicken with a saffron aioli. The grill imparts a subtle, smoky aroma that pairs beautifully with the Spanish-inspired flavors.

Frequently Asked Questions