Frying Is Best Done On The Grill! (6 Recipes, 1 Article)
Published On: 5/9/2019 Last Modified: 6/16/2025
Frying indoors is a pain. It smells, spatters all over the stove and counter and exhaust fan, sets off the smoke alarm. Or you have to buy a special deep fryer that eats up counter or closet space. But if you do it on your grill, who cares if there are spatters, smoke, and there is no smoke alarm. Frying is a project for your grill. Here are some articles and recipes that will show you how to make great fried chicken, onion rings, and more on your grill.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's why and how you should fry foods on your gas grill. Outside on a gas grill, you don't have to worry about the smell or smoke alarm.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Fried chicken is easy to do on the grill with no mess, no smell, and no smoke alarms. Give it a try with this recipe based on KFC chicken!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Nashville Hot Chicken is for people who like it spicy. Here is our twist on the traditional recipe, including taking the frying outdoors!
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
There's something truly decadent about deep fried candy bars and now you can make them at home with this simple recipe.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Tempura batter is light, lacy, and ultra crispy. In this recipe, the bubbles from beer or club soda help achieve the right texture.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Why fry inside? Coated in a light and airy tempura batter, this delicious fried pickle recipe is a novel appetizer for your next cookout.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Take a trip to the south thanks to this burger recipe featuring fried green tomatoes and comeback sauce. Click here for details.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators