Smoked Fried Chicken

Ingredients

• 4boneless, skinless chicken thighs
• 473 ml (2 cups)buttermilk
• 2 smalljalapeños, roughly chopped
• 1 bunchfresh coriander
• 1 tspsalt
• 1 tspblack pepper
• 1 tspsalt
• 1 tspblack pepper
• 1 tspgarlic powder
• 7.5 ml (½ tbsp)paprika
• ½ tspground sage
• 125 g (1 cup)plain flour
• 60 g (½ cup)cornflour
• 1 largeegg
• 237 ml (1 cup)buttermilk

Instructions

1. 1

   Make the brine

   Stir the 473 ml buttermilk with the chopped jalapeños and fresh coriander. Put the chicken thighs in a large sealable bag, pour in the brine, seal and refrigerate overnight.

2. 2

   Drain the chicken

   Take the chicken out of the fridge, rinse off the brine and place the thighs on a wire rack set over a baking tray.

3. 3

   Prepare the smoker

   Preheat the smoker for indirect cooking to no more than 107°C (225°F).

4. 4

   Mix the spices

   Combine all the spices in a bowl. Season the chicken with one quarter of the spice mixture.

5. 5

   Smoke the chicken

   Smoke the seasoned chicken over low heat for 30–45 minutes, then remove it from the smoker and set it aside.

6. 6

   Heat the fryer

   Heat the fryer to 177°C (350°F).

7. 7

   Prepare the coatings

   While the oil heats, whisk the egg with the remaining 237 ml buttermilk. In another bowl, mix the flour and cornflour with one quarter of the spice mixture.

8. 8

   Coat the chicken

   Dip each smoked thigh in the egg-and-buttermilk mixture, then dredge it in the flour mixture until fully coated.

9. 9

   Fry and finish

   Fry the chicken thighs for about 5 minutes and transfer them to a prepared cooling rack. Stir ½ cup of the hot, freshly used frying oil into the remaining spice mixture, then serve the chicken topped with some of this spicy oil.

What is smoked fried chicken?

Fried chicken is a Southern American staple, prized for its seasoned coating and tender meat. This version adds a smoke before the final fry, building a savoury, smoky flavour beneath the crisp crust.

Buttermilk, jalapeños and fresh coriander make a tangy, lightly fiery brine. A spiced oil spooned over the finished chicken adds another layer of seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 33g protein, 50g carbs, 12g fat.

The chicken provides most of the protein, while the flour, cornflour and buttermilk contribute much of the carbohydrate. The frying oil and the oil used for the spicy finish supply most of the fat; pair a thigh with a generous portion of vegetables or salad to balance the plate.

Why brine the chicken?

Buttermilk: its tangy flavour seasons the thighs, while the chopped jalapeños and coriander bring a fresh, peppery note. The overnight rest gives the brine time to flavour the meat.

Rinse: the method calls for rinsing off the brine before smoking. Drain the thighs well on the rack so excess moisture does not interfere with the next coating.

Getting the smoke right

Low heat: smoke the chicken indirectly at no more than 107°C (225°F) for 30–45 minutes. This stage adds smoke before the higher-heat frying.

Seasoning: use one quarter of the spice mixture on the chicken before it goes into the smoker. Keep track of the portions, as another quarter goes into the dredge and the remainder is used for the finishing oil.

Building a crisp coating

Dry mix: flour and cornflour form the dredge, with a portion of the spices mixed through. Coat every side of each thigh after dipping it in the egg and buttermilk mixture.

Even coverage: let excess egg mixture drip off briefly before dredging. Press the flour mixture onto any bare patches, without leaving thick clumps.

Frying and doneness

Hot oil: bring the fryer to 177°C (350°F) before adding the coated chicken. Fry the thighs for about 5 minutes, as directed, and avoid crowding the fryer.

Crisp finish: move the chicken to a wire rack rather than stacking it, so the coating stays crisp. The method gives a frying time but no internal-temperature check; use a food thermometer to confirm the chicken is safely cooked through.

Serving ideas

The spicy oil is made by stirring some freshly used hot frying oil into the remaining spice mixture. Drizzle or spoon it over the chicken to taste, taking care when handling hot oil.

Serve with a fresh, crisp side such as slaw or a green salad, or add potatoes and vegetables for a more substantial plate. Keep the sides simply seasoned so the smoked chicken remains the focus.

Recipe notes & tips

• Allow time for the overnight brine, even though the active cooking time is much shorter.
• Keep the spice mixture divided into quarters so the chicken, dredge and finishing oil each get the intended seasoning.
• Let excess brine drain away after rinsing before seasoning the thighs.
• Use a wire rack after frying to help keep the undersides crisp.
• Add the spicy oil gradually and taste as you go, since the heat from the jalapeños and spices can vary.

Variations

• Dial back the heat: remove the jalapeño seeds before adding them to the brine.
• Add extra herbs: include more fresh coriander in the brine for a brighter herbal flavour.
• Change the spice: increase the paprika slightly and reduce the pepper for a milder finish.
• Serve without the oil: leave off the spicy oil for a less fiery, less oily coating.
• Make it a sandwich: serve a fried thigh in a soft bun with crunchy slaw.

Common mistakes to avoid

• Skipping the overnight brine: the chicken needs this resting time, so plan ahead rather than rushing the soak.
• Smoking too hot: keep the smoker at or below 107°C (225°F) for the low-temperature stage.
• Uneven dredging: cover all sides of the thigh and press flour mixture onto bare areas.
• Adding chicken before the oil is hot: wait until the fryer reaches 177°C (350°F) for the stated frying step.
• Stacking the fried thighs: place them on a rack in a single layer so trapped steam does not soften the crust.
• Pouring in all the spicy oil: add it little by little to control the heat and richness.

How to store

Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat on a rack in an oven until hot throughout; the coating may be less crisp than when freshly fried.

Frequently asked questions