Description
Smoked Buttermilk Fried Chicken is a flavorful twist on a classic, where the chicken is first smoked for deep smoky flavor, then fried to crispy, golden perfection.
Ingredients
Units
Scale
- 8 chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- Preheat smoker to 250°F (121°C) with a mild wood like apple or cherry.
- In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, cover, and marinate in the refrigerator for at least 4 hours or overnight.
- Remove chicken from marinade and let excess buttermilk drip off.
- Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish.
- Dredge each piece of chicken thoroughly in the seasoned flour, pressing to adhere well.
- Place the dredged chicken directly on the smoker grates and smoke for about 45 minutes until the internal temperature reaches 145°F (63°C).
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (177°C).
- Fry smoked chicken pieces for 3-5 minutes until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Drain fried chicken on a wire rack or paper towels.
- Serve hot and enjoy!
Notes
- Use a meat thermometer to ensure the chicken reaches safe internal temperatures.
- For extra-crispy chicken, double dredge: dip back into buttermilk and coat with flour again.
- Adjust the level of cayenne or hot sauce to your heat preference.
Nutrition
- Serving Size: 1-2 pieces
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg