Chicken Fried Chicken On The Grill

Fried Chicken on the grill? You better believe it! I did this once before with wings, but this time a more traditional boneless, skinless breasts and the Country Gravy!


Boneless chicken breasts 4 ((skinless))
Flour 1/4 Cup (4 tbs)
Vegetable oil 1/2 Cup (8 tbs) ((use as required))
Egg 2 , beaten
Cayenne pepper To Taste
Garlic powder 1 Teaspoon
Pepper 1 Teaspoon
Salt 1 Teaspoon
All purpose flour
Corn meal 1 Cup (16 tbs)
Buttermilk 3 Cup (48 tbs) ((use as required))
Cold milk 1 Cup (16 tbs) ((use as required))



1. Take 4 Skinless Boneless chicken breasts and pound it flat with a meat hammer.

2. Soak the meat in buttermilk for at least 2 hours before you cook.


3. Dredge the chicken in the wet side and coat with the breading mix. Lay them on a well-oiled grill and cook on one side for 30 minutes on high heat (350-400 degrees)

4. Turn them over and remove after another 30 minutes.

For the milk gravy:

5. Make a Roux with 1/4 cup vegetable oil and 1/4 cup flour( I use Wondra)

6. Slowly, add a cup of cold milk, and whisk to the desired consistency.


7. Pour over chicken and lay about with some cracked Black pepper! Eat and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 871Calories from Fat 330

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 679 mg28.29%

Total Carbohydrates 72 g24%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet