Ingredients
1 whole chicken, cut in pieces
Buttermilk
1 cup cornmeal
1 cup flour
Cayenne pepper
Salt
Preparation
Combine a cup of cornmeal and flour with a sprinkle of cayenne and salt.
Drain the chicken and dredge it in the breading.
Place on the cool side of the grill and close the lid. Cook, checking and turning, until chicken is almost done, about 30 minutes.
Move the chicken directly over the fire to crisp the crust.
