More Than Just Dinner.


0 item(s) - $0.00
You have no items in your shopping cart.

Backyard Fried Chicken

Prep Time:12 Hours
Cook Time:15 Minutes

Nutritional Information

Yes, fried chicken on the Big Green Egg!


  • 10 each bone in, skin on chicken thighs.
  • Chicken Brine Recipe
  • 2 1/2 lemons, halved
  • 6 bay leaves
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch thyme
  • 1/4 cup clover honey
  • 1/2 head garlic, halved through the equator
  • 2 tablespoons black peppercorns
  • 1 cup kosher salt
  • 1 gallons water
  • Coating:
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 1/2 teaspoons plus 1 teaspoon paprika
  • 1 1/2 teaspoons plus 1 teaspoon cayenne
  • 1 1/2 teaspoons plus 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 quart buttermilk
  • Kosher salt and freshly ground black pepper
  • Canola oil for deep-frying


  • 1. Chicken Brine - makes 2 gallons -
  • 2. Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
  • 3. Trim any excess fat off of the chicken thighs and put them in a plastic container. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).
  • 4. Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1/2 hour, or until it comes to room temperature.
  • 5. Preheat the EGG to 325° using a cast iron dutch oven on a plate setter. Fill about one third of the pan with oil. preheat oil to 325°.
  • 6. Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
  • 7. 2 hours before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan. Let the thighs rest for 2 hours, then dip in flour again before frying.
  • 8. Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the rack lined baking sheet.
  • 9. When all chicken has been cooked, if not cooked all the way, transfer to a preheated EGG at 350° and cook thighs until an internal temperature has reached 165°. Let rest for 5-10 min and serve.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828