Grilled and Fried Chicken

History of Grilled and Fried Chicken

Chicken has been a fundamental part of the human diet for thousands of years, but the methods of preparation vary across cultures and regions. Both grilling and frying are ancient cooking techniques that have evolved over time.

  • Grilled chicken has roots in early cooking traditions, where meats were cooked over an open flame. Grilling has been a popular method since the discovery of fire, and it is still widely used around the world. In many cultures, grilling is seen as a way to impart a smoky flavor and crispy texture to meat.
  • Fried chicken, on the other hand, is deeply associated with Southern American cuisine, especially in the United States, where it gained iconic status in the 19th century. The practice of frying chicken likely originated from African culinary traditions, where meats were often deep-fried in fats, and was further refined by European settlers using techniques and ingredients available in the New World. Southern fried chicken, often seasoned with spices, buttermilk, and coated with flour, became a hallmark dish of comfort food in the U.S.

Combining grilled and fried chicken is a modern twist, where both techniques are used to create a flavorful and texturally satisfying dish that offers the best of both worlds: the crispiness of fried chicken with the smoky, juicy qualities of grilled chicken.

Making Grilled and Fried Chicken

Ingredients

For 2 servings:

  • For Grilled Chicken:
    • 2 chicken breasts (boneless or bone-in)
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano (or thyme)
    • Salt and pepper to taste
  • For Fried Chicken:
    • 2 chicken thighs (bone-in, skin-on, or use chicken drumsticks)
    • 1 cup buttermilk
    • 1 cup all-purpose flour
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (optional, for heat)
    • Salt and pepper to taste
    • Vegetable oil for frying (about 2 cups)

Steps

  1. Prepare the Grilled Chicken:
    • In a small bowl, combine olive oil, lemon juice, garlic powder, paprika, oregano (or thyme), salt, and pepper to make the marinade.
    • Coat the chicken breasts with the marinade and let them sit for at least 15-20 minutes to absorb the flavors.
    • Preheat the grill to medium-high heat, ensuring the grill grates are clean and lightly oiled.
    • Place the marinated chicken breasts on the grill and cook for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C). Once done, set the grilled chicken aside.
  2. Prepare the Fried Chicken:
    • In a shallow bowl, pour the buttermilk. Add the chicken thighs (or drumsticks) to the buttermilk and let them soak for about 30 minutes (this helps tenderize the chicken and infuses flavor).
    • In another shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
    • Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it — if it sizzles, it’s ready.
    • Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, ensuring it’s fully coated.
    • Carefully place the chicken into the hot oil and fry for about 10-12 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Drain the fried chicken on paper towels to remove excess oil.
  3. Assemble and Serve:
    • Once both the grilled and fried chicken are cooked, plate them together. The crispy fried chicken will provide texture contrast to the juicy, smoky grilled chicken.
    • Serve with sides such as mashed potatoes, coleslaw, or a green salad for a complete meal.
  4. Enjoy:
    • Dig in and enjoy the contrasting flavors and textures of the two chicken preparations in one meal.

Tips and Variations:

  • Double Frying: For even crispier fried chicken, you can double-fry the chicken. After frying the first time, let it rest for a few minutes and then fry it again for an extra crispy coating.
  • Spices: Feel free to customize the seasoning for both the grilled and fried chicken to match your preferences, using ingredients like cumin, smoked paprika, or even curry powder.
  • Grilled Vegetables: Serve the chicken with some grilled vegetables, such as bell peppers, corn, or asparagus, to complete the meal.

Serving Suggestions:

  • Comfort Food: Pair with mashed potatoes, cornbread, or macaroni and cheese for a hearty meal.
  • Fresh Sides: Complement the rich chicken with fresh sides like a mixed green salad, roasted vegetables, or a refreshing coleslaw.

Why Grilled and Fried Chicken Works:

This dish combines the best of both cooking techniques. The grilled chicken offers a smoky, juicy, and tender texture, while the fried chicken delivers crispy, crunchy goodness that contrasts perfectly with the softer grilled fillets. The combination offers a variety of flavors and textures that make each bite exciting. The dish is perfect for those who want to enjoy both grilling and frying in one meal!