Oklahoma Grilled Chicken-Fried Chicken

Introduction

This Oklahoma-inspired Grilled Chicken-Fried Chicken recipe brings the best of both worlds—crispy, juicy, and smoky—cooked entirely on the Arteflame grill. By using a beautifully seared, breaded chicken breast and reverse-searing it to juicy perfection, you get the golden crispiness of fried chicken without ever needing oil-filled pots or an oven. With the Arteflame's blazing-hot grill grate that reaches over 1,000°F and its perfectly heated flat top, every element of this dish cooks to absolute perfection.

Ingredients

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 4 tbsp unsalted butter (for griddle cooking)
• Lemon wedges for serving
• Chopped parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the grill base.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire build up.
4. Wait about 20 minutes until your Arteflame grill’s center grate is over 1,000°F and the flat top is evenly heated across different zones.

Step 2: Prep the chicken

1. Pound the chicken breasts to about 1/2 inch thickness using a meat mallet.
2. In a bowl, mix buttermilk, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Add the chicken to the marinade and refrigerate for at least 30 minutes (up to overnight for more flavor).

Step 3: Bread the chicken

1. On a plate, mix flour and panko breadcrumbs.
2. Remove chicken from marinade and let excess drip off.
3. Dredge chicken in the flour mixture, pressing to adhere well on both sides.

Step 4: Sear on the center grate

1. Add a small pat of butter to the center grill grate area.
2. Place the breaded chicken breast directly on the hot grill grate for about 1-2 minutes per side to get a golden crust and smoky flavor.

Step 5: Finish cooking on the flat top

1. Move the seared chicken onto the flat griddle surface, closer to the outer edge for lower heat.
2. Add more butter under the chicken and cook another 4–6 minutes per side until internal temperature reaches 150°F.
3. Remove from grill and let rest—it will continue cooking to reach 165°F as it rests.

Step 6: Serve

1. Plate with chopped parsley and a squeeze of lemon juice.
2. Serve alongside your favorite sides cooked on the Arteflame!

Tips

• Always remove meats from the grill about 15°F before they reach target doneness.
• Use butter for grilling on the Arteflame for deeper, richer flavor.
• Cook your sides simultaneously on the flat top—corn, peppers, or even biscuits!
• Control heat by placement: hotter near the center, lower near the edge.

Variations

• Spicy Nashville Style: Add 1 tbsp hot sauce to the buttermilk marinade and serve with spicy oil drizzle.
• Herb Crusted: Mix chopped thyme and rosemary into the breadcrumb coating for an herbal crust.
• Honey Mustard Glazed: Brush chicken with a honey mustard glaze during final minutes on the griddle.
• Parmesan Panko: Replace half the breadcrumbs with grated Parmesan for a savory, cheesy crust.
• Tex-Mex Flare: Add taco seasoning to the breading and top with grilled jalapeños and crema.

Conclusion

The Oklahoma Grilled Chicken-Fried Chicken is a crowd-pleasing fusion of smoky and crispy perfection. Thanks to the Arteflame grill’s incredible heat zones and flat cooktop griddle, you get cult-classic taste and gourmet appearance—right in your backyard.

Best pairings

• Grilled corn on the cob with butter and paprika
• Smoky Arteflame-roasted potato wedges
• Pitcher of iced sweet tea or a cold craft pilsner
• Griddled green beans with garlic butter