Smoked Buttermilk Fried Chicken

This Smoked Buttermilk Fried Chicken combines the best of both worlds—deep, smoky flavor from slow-smoking and a crispy, golden-brown crust from frying. The chicken is marinated in buttermilk for ultimate tenderness, smoked low and slow to infuse rich wood-fired flavor, and then finished with a crunchy, seasoned coating. Perfect for BBQ lovers who want a new spin on classic fried chicken!

Why You’ll Love This Recipe

• Double the Flavor – Smoky, juicy chicken with a crispy, crunchy crust.
• Tender & Juicy – Buttermilk marinade ensures perfect texture.
• Perfect for Any Occasion – Ideal for BBQs, game days, or comfort food cravings.
• Easy to Customize – Adjust spices, heat levels, or brine times to your liking.
• Best of Both Worlds – Smoked AND fried for next-level deliciousness!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Buttermilk Marinade:

• 4 lbs bone-in, skin-on chicken pieces (legs, thighs, wings, or breasts)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for heat)
• 1 tbsp Worcestershire sauce
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika

For Smoking the Chicken:

• 2 tbsp olive oil
• 1 tbsp BBQ dry rub (or your favorite chicken seasoning)

For the Fried Coating:

• 2 cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional, for heat)
• 2 eggs
• ½ cup buttermilk
• 4 cups peanut oil (or vegetable oil, for frying)

Directions

this recipe

1. Marinate the Chicken

• In a large bowl, whisk together buttermilk, hot sauce, Worcestershire, salt, black pepper, garlic powder, onion powder, and smoked paprika.
• Add the chicken pieces, making sure they’re fully submerged.
• Cover and refrigerate for at least 4 hours, or ideally overnight for maximum tenderness.

2. Preheat the Smoker

• Set your smoker to 250°F using hickory, apple, or pecan wood for the best balance of smoky flavor.
• Remove the chicken from the marinade, pat dry, and lightly coat with olive oil and BBQ dry rub.

3. Smoke the Chicken

• Place the chicken directly on the smoker grates.
• Smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (the chicken will finish cooking in the fryer).
• Remove from the smoker and let rest for 15 minutes.

4. Prepare the Fried Coating

• In a large bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
• In a separate bowl, whisk together eggs and buttermilk.

5. Coat the Chicken

• Dip each smoked chicken piece into the buttermilk-egg mixture, then dredge in the seasoned flour mixture, pressing to coat well.
• Let the coated chicken rest on a wire rack for 10 minutes to set the breading.

6. Heat the Oil & Fry the Chicken

• Heat peanut or vegetable oil in a large deep skillet or Dutch oven to 350°F.
• Fry the chicken in batches, cooking for 3-5 minutes per side, until golden brown and crispy.
• The internal temperature should reach 165°F.
• Transfer to a paper towel-lined plate or wire rack to drain excess oil.

7. Serve & Enjoy

• Let the fried chicken rest for 5 minutes before serving.
• Serve with coleslaw, biscuits, pickles, or a drizzle of hot honey!

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Marinate Time: 4-12 hours
• Smoke Time: 1.5-2 hours
• Fry Time: 10-15 minutes
• Total Time: 6+ hours (including marination)

Variations

• Extra Spicy Chicken – Add extra cayenne and serve with hot sauce.
• Buttermilk Ranch Fried Chicken – Add dried dill and parsley to the breading.
• Asian-Inspired Twist – Toss in a soy-ginger glaze after frying.
• Oven-Fried Version – Bake at 425°F for 25-30 minutes, flipping halfway.
• Air-Fryer Alternative – Cook at 375°F for 15-18 minutes, flipping halfway.

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating:
  • Oven – Bake at 375°F for 10-12 minutes to keep the crispiness.
  • Air Fryer – Heat at 350°F for 5-7 minutes.
  • Microwave – Not recommended, as it softens the breading.
• Freezing: Freeze for up to 3 months. Reheat in the oven for best results.

FAQs

Why smoke the chicken before frying?

Smoking infuses deep, rich flavor while ensuring the chicken stays extra juicy.

What’s the best wood for smoked fried chicken?

Hickory, pecan, apple, or cherry woods add great smoky depth without overpowering.

How do I prevent soggy breading?

Let the breaded chicken rest for 10 minutes before frying, and avoid overcrowding the pan.

Can I skip the smoking step?

Yes! You can fry the chicken straight from the buttermilk marinade, but you’ll miss out on the smoky flavor.

What’s the best oil for frying?

Peanut oil gives the best crispiness, but vegetable or canola oil work too.

Can I use boneless chicken?

Yes! Just reduce the smoking time to 45 minutes and frying time to 2-3 minutes per side.

Do I need cornstarch in the breading?

Cornstarch adds extra crispiness, but you can substitute with an extra ½ cup of flour.

How do I keep my chicken crispy after frying?

Place it on a wire rack in a warm oven (200°F) while finishing batches.

What should I serve with smoked buttermilk fried chicken?

Try mashed potatoes, coleslaw, mac & cheese, cornbread, or honey butter biscuits!

Conclusion

This Smoked Buttermilk Fried Chicken is the ultimate crispy, smoky, and juicy dish that combines BBQ and Southern cooking into one irresistible bite. Whether for a backyard cookout or a comfort-food feast, this recipe is guaranteed to impress. Fire up your smoker and fryer and get ready for the best fried chicken you’ve ever had!

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