Fried Boneless/Skinless Chicken Breasts (Recipe & Pr0n)

[93_confirmed]

After seeing the recent Kettle Fried Chicken threads, I decided to give it a try...but with boneless/skinless breasts instead of the usual thighs/legs. I used a recipe from one of the folks over at the Weber Kettle Club but was a little skeptical because from what I've seen online, everyone that does this fried chicken always has skin to work with. Would it work with boneless/skinless breasts?

I cut the breasts in half longways, marinated them buttermilk and hot sauce for 4 hours, and coated them in half Italian breadcrumbs and half panko. Then threw them on direct heat for 3-4 mins per side. They came off crunchy, juicy, and with a really nice flavor. Couldn't be happier with the result and definitely a hit with everyone who tried them. :grin: I paired them up with Salt & Vinegar potatoes (sliced, boiled in vinegar and grilled).

http://weberkettleclub.com/forums/other-recipes/%27fried%27-chicken/

 

[sliding_billy]

That looks like some tasty eats.

 

[c farmer]

Yes sir, looks like it works.

 

[deguerre]

Yeppers. Did some tenders kinda like that a few weeks ago, but indirect. Yours look like they came out better. :thumb:

 

[azken]

Nice...I've never grilled using breading...a must try. I understand marinating with the hot stuff but what does the buttermilk do?

 

[93_confirmed]

Nice...I've never grilled using breading...a must try. I understand marinating with the hot stuff but what does the buttermilk do?

It adds flavor but mainly it helps the breading stick.