Smoked Fried Chicken

Spicy and super crispy smoked fried chicken that was buttermilk brined, then slow smoked before frying to perfect crispiness.

📝 Ingredients

• 4 Boneless Skinless Chicken Thighs
• 2 cups Buttermilk
• 2 small Jalapeños (roughly chopped)
• 1 bunch Fresh Cilantro
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1/2 tbsp Paprika
• 1/2 tsp Ground Sage
• 1 cup Flour
• 1/2 cup Corn Starch
• 1 large Egg
• 1 cup buttermilk

👨‍🍳 Instructions

1. 1--- Brine The Chicken ---
2. 2Make the buttermilk brine by adding the buttermilk, chopped jalapenos, and fresh herbs. Add chicken thighs to a large ziplock bag and add the brine. Seal the bag and refrigerate overnight.
3. 3Remove from the refrigerate, rinse away the brine, and set the chicken on a wire rack lined baking sheet pan.
4. 4--- Smoke The Chicken ---
5. 5Pre-heat smoker for indirect cooking at no more than 225 degrees F.
6. 6Add all the spices together in a mixing bowl and mix well. Season the chicken with a quarter of the spice mix.
7. 7Smoke the seasoned chicken 30-45 minutes at low heat. Remove and set aside.
8. 8--- Fry The Chicken ---
9. 9Heat the fryer to 350 degrees F.
10. 10While the oil heats up mix together the egg and remaining buttermilk. Similarly prepare the dredge by mixing the flour, corn starch, and another 1/4 of the spice mix.
11. 11Dip the smoked chicken into the egg wash mixture and then dredge making sure the chicken is fully covered.
12. 12Fry the chicken thighs for five minutes roughly and set on the prepared cooling rack. With the remaining spice mix, add a 1/2 cup of the hot and just used frying oil. Mix well and then serve the chicken topped with some of the spicy oil.