Chicken - Grilled Or Crispy Recipe
Choose Your Patty
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For Grilled Chicken
For Crispy Chicken
Method
For Grilled Chicken
- 1
- 2
Prepare the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
- 5
Serve
Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve warm.
For Crispy Chicken
- 6
Prepare the Coating
In a large bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- 7
Prepare the Chicken
In another bowl, whisk together the eggs and buttermilk. Dip each chicken thigh into the buttermilk mixture, then dredge in the flour mixture until fully coated.
- 8
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil, cooking in batches if necessary. Fry for 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- 10
Drain and Serve
Remove the chicken from the oil and drain on a paper towel-lined plate. Allow to cool slightly before serving.