“Indulge in the perfect blend of smoky and crispy flavors with our sensational smoked fried chicken. Savor each bite as the tender meat boasts a mouthwatering combination of rich smokiness and delightful crunch, making it an irresistible treat for your taste buds. Prepare to be captivated by this heavenly fusion of two culinary techniques, offering you a truly unforgettable dining experience.”
SMOKED FRIED CHICKEN
Smoked Fried Chicken is a mouthwatering combination of two popular cooking methods – grilling and deep frying. The chicken is first grilled with hardwood smoke, giving it a delicious smoky flavor. It is then breaded and deep fried until extra crispy, resulting in the most flavorful and delicious fried chicken you will ever taste.
This recipe guarantees a crispy exterior while ensuring the meat remains tender and juicy on the inside. The combination of smoky flavors from the grill and the irresistible crunch from frying makes this Smoked Fried Chicken a guaranteed hit with anyone who tries it.
If you are a fan of fried chicken, this recipe is a must-try. It offers a unique twist on traditional fried chicken, elevating its flavor profile to new heights. Whether you choose to use chicken thighs, breasts, tenderloins, legs or wings, this recipe promises to deliver exceptional results every time.
INGREDIENTS FOR SMOKED FRIED CHICKEN:
– Chicken Thighs: Chicken breasts, tenderloins, legs or wings work too.
– Olive oil
– Dry rub (for seasoning)
– Garlic powder
– Smoked paprika
– Salt and pepper
– Oil for frying (dutch oven or deep-sided cast iron pan)
This recipe calls for chicken thighs, but you can use other cuts of chicken as well. The chicken is first coated with olive oil and sprinkled with a dry rub for added flavor. Then it is grilled over indirect fire with hardwood smoke to infuse it with a delicious smoky flavor.
To create the crispy crust, the chicken is then breaded using a breading station. The buttermilk and eggs are mixed together in one bowl, while the flour, garlic powder, smoked paprika, salt, and pepper are whisked together in another bowl. For an extra thick crust, the chicken can be double-dipped in the buttermilk and flour mixture.
The final step is deep frying the chicken until it becomes golden brown and extra crispy. A dutch oven or deep-sided cast iron pan is heated to 350°F for frying. The chicken pieces are cooked for about 3-5 minutes per side until the crust turns golden brown.
Leftover chicken can be stored in a zip-top bag or airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken on a lined baking sheet and heat in a 350°F oven for about 15 minutes or until heated through.
Enjoy this flavorful and delicious Smoked Fried Chicken as a guaranteed hit at any gathering or as a new favorite dish at home!
HOW TO MAKE SMOKED FRIED CHICKEN:
To make smoked fried chicken, start by coating the chicken pieces with olive oil and a dry rub. This will help to season the chicken and create a flavorful crust. Next, prepare a grill fire with pecan or hickory wood for smoke flavor. Place the chicken on the grill, skin side down, over indirect fire and cook for about 15 minutes or until it reaches an internal temperature of 140-145°F.
Once the chicken is cooked on the grill, transfer it to a rimmed sheet pan and let it cool slightly. While the chicken is cooling, set up a breading station with two bowls – one containing buttermilk and eggs, and the other containing flour mixed with garlic, smoked paprika, salt, and pepper. Dip each piece of chicken into the buttermilk mixture and then into the flour mixture, making sure to coat both sides.
Heat oil in a dutch oven or deep-sided cast iron pan to 350°F. Carefully place the breaded chicken pieces into the hot oil, working in batches if necessary. Cook each piece for about 3-5 minutes per side until the crust is golden brown and crispy. Once cooked, remove the chicken from the oil and place it on a baking sheet lined with paper towels and a wire rack to drain any excess oil.
Smoked fried chicken can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 3 days. To reheat leftover chicken, place it on a lined baking sheet and heat in a 350°F oven for about 15 minutes or until heated through.
HOW TO STORE AND REHEAT:
To store leftover Smoked Fried Chicken, place it in a zip-top bag or an airtight container and refrigerate it for up to 3 days. Make sure to let the chicken cool slightly before storing it to avoid condensation and sogginess.
To reheat the chicken, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the chicken pieces on it. Place the baking sheet in the oven and heat the chicken for about 15 minutes or until heated through. This will help restore the crispiness of the crust while keeping the meat tender and juicy.
MORE DELICIOUS GRILLED CHICKEN RECIPES:
Looking for more tasty grilled chicken recipes to try? Look no further! We have a variety of delicious options that are sure to satisfy your cravings. Whether you prefer traditional flavors or want to experiment with unique marinades and seasonings, we’ve got you covered.
1. Grilled Lemon Herb Chicken: This recipe features tender and juicy chicken marinated in a flavorful blend of lemon juice, herbs, and spices. The result is a refreshing and aromatic dish that is perfect for summer grilling.
2. Spicy Honey Glazed Chicken: If you like a little heat with your grilled chicken, this recipe is for you. The combination of spicy chili flakes and sweet honey creates a mouthwatering glaze that caramelizes beautifully on the grill.
3. Mediterranean Grilled Chicken Skewers: Take your taste buds on a trip to the Mediterranean with these flavorful skewers. Marinated in a blend of olive oil, garlic, lemon zest, and herbs, these chicken skewers are packed with savory goodness.
4. Teriyaki Grilled Chicken: For those who love Asian-inspired flavors, this teriyaki grilled chicken is a must-try. The homemade teriyaki sauce adds a tangy and slightly sweet glaze to the chicken, making it irresistibly delicious.
No matter which recipe you choose, grilling your chicken adds smoky flavor and creates crispy skin that is hard to resist. Give these recipes a try and discover new favorites to add to your grilling repertoire!
SMOKED FRIED CHICKEN
If you’re a fan of fried chicken, then you have to try this Smoked Fried Chicken recipe. It combines the best of both worlds by first grilling the chicken with hardwood smoke and then deep frying it until extra crispy. The result is the most flavorful and delicious fried chicken you’ll ever taste.
The secret to this amazing dish lies in the combination of smoky flavors from the grill and the crispy texture from deep frying. The chicken is first grilled over indirect fire with pecan or hickory for that perfect smoky taste. Then it’s coated in a breading station with buttermilk, eggs, flour, garlic, smoked paprika, salt, and pepper. For an extra thick crust, you can even double dip the chicken in the buttermilk and flour mixture.
Once coated, the chicken is deep fried until golden brown and crispy. The end result is a dish that is crispy on the outside, tender and juicy on the inside, with a delicious smoky flavor that will leave your taste buds wanting more. It’s guaranteed to be a hit with anyone who tries it.
– Chicken Thighs: Chicken breasts, tenderloins, legs or wings work too.
– Olive oil and dry rub for seasoning
– Buttermilk and eggs for the breading station
– Flour, garlic, smoked paprika, salt, and pepper for the flour mixture
– Oil for frying (dutch oven or deep sided cast iron pan)
1. Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
2. Debone the chicken, leaving the skin on. Pat dry with paper towels.
3. Coat both sides of chicken with olive oil and sprinkle with dry rub.
4. Cook the chicken, skin side down over indirect fire with the grill closed. Cook for 15 minutes and check with a digital meat thermometer. Cook chicken until it reaches about 140- 145°.
5. Remove from grill to a rimmed sheet pan and cool slightly.
6. Make a breading station by adding buttermilk and eggs to one bowl and flour garlic, smoked paprika, salt, and pepper to the other.
7. Beat the buttermilk and eggs together in one bowl and whisk the flour mixture together in another bowl.
8. For an extra thick crust, chicken can be double-dipped in buttermilk and flour mixture.
9. Heat oil in a dutch oven or deep-sided cast iron pan to 350°.
10. Cook chicken pieces a few at a time about 3-5 minutes per side until crust is golden brown.
11. Remove cooked chicken pieces from the oil and place them on a baking sheet lined with paper towels and a wire rack to drain excess oil.
12. Store leftover chicken in a zip-top bag or airtight container in the refrigerator for up to 3 days.
13. To reheat, place the chicken on a lined baking sheet in a preheated oven at 350°F for 15 minutes or until heated through.
Note: Nutritional information is estimated and may not be accurate.
– Chicken thighs are recommended for this recipe, but you can use other cuts such as breasts, tenderloins, legs, or wings if desired.
– Before grilling the chicken, make sure to coat both sides with olive oil and sprinkle with the dry rub for added flavor.
– To achieve that delicious smoky flavor, cook the chicken over indirect fire on a grill with pecan or hickory wood chunks for smoke flavor.
– Use a digital meat thermometer to check the internal temperature of the chicken. It should reach about 140-145°F before being removed from the grill.
– After grilling, let the chicken cool slightly on a rimmed sheet pan before moving on to the breading station.
– For the breading station, create two bowls – one with a mixture of buttermilk and eggs, and another with a mixture of flour, garlic, smoked paprika, salt, and pepper. Dip each piece of chicken in the buttermilk-egg mixture and then in the flour mixture for a crispy crust.
– If you prefer an extra thick crust on your chicken, you can double dip it in both the buttermilk-egg mixture and flour mixture.
– Heat oil in a dutch oven or deep-sided cast iron pan to 350°F for frying the breaded chicken pieces until golden brown and crispy. Cook them in batches to ensure even cooking.
– Once fried, place the chicken pieces on a baking sheet lined with paper towels and a wire rack to drain excess oil.
– Leftover chicken can be stored in a zip-top bag or airtight container in the refrigerator for up to 3 days. To reheat, place it on a lined baking sheet and heat in a 350°F oven for 15 minutes or until heated through.
– Please note that the nutritional information provided is estimated and may not be completely accurate.
The nutritional information for Smoked Fried Chicken is estimated and may not be accurate. However, this dish is a flavorful and delicious option for fried chicken lovers. The crispy exterior and tender, juicy meat make it a hit with anyone who tries it. Keep in mind that the nutritional content may vary depending on the specific ingredients and cooking methods used.
This recipe yields a delicious batch of Smoked Fried Chicken that is sure to be a hit with your family and friends. The recipe can be easily scaled up or down depending on the number of people you are serving. With its crispy exterior and juicy, flavorful meat, this chicken is a crowd-pleaser that will leave everyone wanting more.
Whether you’re hosting a backyard barbecue or simply looking for a tasty dinner option, this Smoked Fried Chicken is a great choice. The combination of smoky grilled flavor and crispy fried coating creates a unique and delicious taste experience that is hard to resist. This recipe is versatile and can be made using various cuts of chicken, such as thighs, breasts, tenderloins, legs, or wings.
If you’re looking to impress your guests with an unforgettable dish, give this Smoked Fried Chicken recipe a try. Your family and friends will love the explosion of flavors and textures in each bite. Plus, it’s easy to make and requires just a few simple ingredients. Don’t miss out on this mouthwatering chicken dish!
The serving size for this Smoked Fried Chicken recipe will depend on how many pieces of chicken you cook and how hungry your guests are. Typically, a serving size for fried chicken is about 1-2 pieces, depending on the size of the chicken pieces. This recipe can easily be adjusted to serve a small family or a large gathering by simply increasing or decreasing the amount of chicken used.
The preparation time for this Smoked Fried Chicken recipe will vary depending on how long you choose to smoke the chicken and how many pieces you are cooking. On average, it takes about 15 minutes to prepare the chicken by coating it with olive oil and dry rub. The smoking process typically takes around 15 minutes as well. After smoking, the chicken is then breaded and deep fried for about 3-5 minutes per side until golden brown. Overall, you can expect to spend around 30-45 minutes preparing and cooking this delicious dish.
This Smoked Fried Chicken pairs well with a variety of sides and sauces. Some popular options include mashed potatoes, coleslaw, cornbread, macaroni and cheese, or a fresh green salad. For sauces, try serving it with barbecue sauce, honey mustard, ranch dressing, or hot sauce for an extra kick of flavor. This versatile dish can be customized to suit your taste preferences and complement any meal.
In conclusion, smoked fried chicken offers a unique twist to the classic dish, infusing it with a delicious smoky flavor. This culinary innovation adds an extra layer of depth and complexity to the traditional fried chicken experience. Whether enjoyed as a standalone meal or incorporated into various recipes, smoked fried chicken is sure to tantalize taste buds and satisfy cravings for something new and exciting.
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