Smokin’ Fried Chicken
Combining the best of three worlds with this smoked, fried chicken recipe coated with a copycat Kentucky Fried Chicken batter. The smoky flavor from the grill, with the crispiness of deep frying, and the seasoning from the buttermilk based batter, will simply knock your socks off!
- 2 cups Buttermilk
- 1 tablespoon Salt
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Black Pepper
- 2 cups All Purpose Flour
- 1 tablespoon Salt
- 1 tablespoon Dried Thyme Leaves
- 1 tablespoon Dried Basil Leaves
- 1/2 tablespoon Oregano
- 1 tablespoon Celery Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Dried Mustard
- 4 tablespoons Paprika
- 2 tablespoons Garlic Salt
- 1 tablespoon Ground Ginger
- 3 tablespoons White Pepper
- 2 teaspoons Accent Seasoning
- 2 cups Buttermill
- 2 Eggs
Combine the brine ingredients in a large bowl.
Submerge the chicken into the brine, cover, and place in the fridge for at least 3-4 hours. Overnight is even better.
Remove the chicken from the brine and shake off the excess buttermilk.
Place the chicken in the smoker, preheated to 250F. Smoke for approximately 45 minutes or until the internal temperature is 130F.
While the chicken is smoking, mix the buttermilk and eggs in one bowl, and combine the remaining coating ingredients into a second bowl.
Remove the chicken form the smoker.
Dip each piece of chicken first into the buttermilk, and then dredge with the coating mixture.
Carefully place each piece of chicken into the deep fryer preheated to 375F. Don't overcrowd the fryer or the chicken may stick together.
Fry the chicken in batches until the internal temperature reaches 165F. Approx. 4-5 minutes.
Enjoy the best chicken you'll ever have!