In the June issue of Food Network Magazine, I put my own spin on fried chicken and eliminated what I think is the worst part of making the much-loved dish at home: the frying part. My kitchen always ends up spattered with oil. Not to mention, disposing of all the oil is a big pain.
To make this recipe, I took a technique I learned for making Italian chicken spiedini (essentially skewered chicken). Instead of deep frying, you coat chicken kebabs in bread crumbs and then grill them for a crispy, crunchy crust.
It took a couple of tries, but the natural fat in the chicken literally fries the bread-crumbs as they grill. You get the best of both worlds — the crispiness of frying and the smoky taste of grilling. Just make sure to keep the heat of your grill on medium so the chicken doesn’t get overly charred.
Try it: Crispy Grilled Chicken Thighs