Backyard Smoke Show | Baked Fried Chicken on the Big Green Egg

RECIPE PDF

If you love crispy fried chicken but want to avoid the mess of deep frying, this Baked Fried Chicken on the Big Green Egg is your solution. It delivers all the crunch and flavor of traditional fried chicken, without the oil. Thanks to the indirect heat of the Big Green Egg, you can bake it right on the grill and still get golden, crunchy results.

This recipe is easy, family-friendly, and perfect for backyard cooking any day of the week.

Why It Works

Baking chicken over indirect heat at a steady 350 degrees Fahrenheit creates an oven-like environment inside the Egg. The breading crisps up beautifully while the meat stays juicy. You get the best of both worlds. The flavor of a fire-cooked meal and the texture of fried chicken, without a drop of oil.

Ingredients

• Chicken thighs
• 4 parts flour
• 2 parts cornmeal
• 1 part seasoning rub (your favorite blend works great)
• 2 eggs
• 1 cup milk

Gear You’ll Need

• Big Green Egg
• ConvEGGtor for indirect cooking
• Baking sheet
• Mixing bowls

Step-by-Step Instructions

1. Set Up the Egg

Install the convEGGtor for indirect cooking and preheat your Egg to 350 degrees Fahrenheit. Let it stabilize while you prep the chicken.

2. Prep the Chicken

Trim any excess skin or fat from the underside of the thighs. Leave the top skin on if you like it crispy, or remove it entirely if you prefer skinless.

3. Mix the Egg Wash

In a medium bowl, whisk together the eggs and milk. Set this aside.

4. Prepare the Breading

In a separate bowl, mix the flour, cornmeal, and your seasoning rub. Stir well so the blend is even throughout.

5. Coat the Chicken

Dip each piece of chicken into the egg wash, making sure it is fully coated. Then transfer it to the dry breading mixture and press the coating onto all sides. Repeat with all pieces.

6. Chill the Chicken

Place the coated chicken thighs on a baking sheet and refrigerate for 2 hours. This helps the breading adhere and prevents it from falling off during the cook.

7. Bake on the Big Green Egg

After the chicken has chilled, place each thigh on the cooking grid, skin side up. Close the dome and let the chicken cook for about 1 hour, flipping every 20 minutes.

8. Check the Temperature

Use a meat thermometer to make sure the internal temperature reaches at least 165 degrees Fahrenheit. Some prefer to go closer to 175 for extra tenderness in dark meat.

9. Rest and Serve

Once the chicken is fully cooked, remove it from the Egg and let it rest for a few minutes. Serve hot with your favorite sides.

Tips for Better Results

• Use high-quality chicken and seasoning for the best flavor
• Let the chicken chill after breading so the coating sticks during the cook
• Always cook by temperature, not just time
• Rotate and flip evenly to avoid hot spots
• Avoid crowding the grill so air can circulate around each piece

Final Thoughts

This Baked Fried Chicken on the Big Green Egg is everything you want in comfort food. Crispy outside, juicy inside, and no deep fryer required. It’s great for family dinners, weekend cookouts, or any time you're craving fried chicken with a little backyard flair.