Name: Smoked Fried Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 6 chicken thighs; 3 tablespoons olive oil; 3 tablespoons Sweet Garlic and Onion Rub; 1 1/2 cups buttermilk; 2 large eggs; 3 cups all purpose flour; 1 tablespoon granulated garlic; 1 tablespoon smoked paprika; 1 teaspoon kosher salt; 1 teaspoon black pepper; 6 cups vegetable oil for frying

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Smoked Fried Chicken is first grilled with hardwood smoke and then breaded and deep fried until extra crispy. This is hands down the most flavorful and delicious fried chicken we've ever tasted.

Smoked chicken is delicious and fried chicken is just as delicious and when you put the two methods together, the results are phenomenal.

Ingredients for Smoked Fried Chicken:

Chicken Thighs: Chicken breasts, tenderloins, legs or wings work too.
Olive Oil
Sweet Garlic and Onion Rub
Buttermilk
Eggs
All Purpose Flour
Granulated Garlic
Smoked Paprika
Kosher Salt
Black Pepper
Vegetable Oil

How to Make Smoked Fried Chicken:

Debone the chicken, leaving the skin on.
Coat both sides of chicken with olive oil and sprinkle with dry rub.

Prepare a grill fire with pecan or hickory for smoke flavor.
Cook the chicken, skin side down over indirect fire with the grill closed.

Continue to cook for 15 minutes and check with a digital meat thermometer. Cook chicken until it reaches about 140- 145°.

Remove from grill to a rimmed sheet pan. Cool slightly.

Make a breading station adding buttermilk and eggs to one bowl and flour garlic, smoked paprika, salt and pepper to the other.
Beat the buttermilk and eggs together and whisk the flour mixture together.
Line a baking sheet with parchment paper or foil.

Dredge smoked chicken into flour mixture.
Dip into egg mixture.
Return to the flour mixture.
Place on the prepared baking sheet.
Repeat with remaining chicken pieces.
For an extra thick crust, chicken can be doubled dipped.

Heat oil in a dutch oven or deep sided cast iron pan to 350°.
Cook chicken pieces a few at a time about 3- 5 minutes per side until crust is golden brown.
Remove to a baking sheet lined with paper towels and a wire rack.
Serve chicken immediately.

Serve smoked fried chicken with a drizzle of white bbq sauce, mashed potatoes and cream gravy.

How to Store and Reheat:

Store leftover chicken in a zip top bag or airtight container in the refrigerator up to 3 days.
Reheat on a lined baking sheet in a 350° oven for 15 minutes or until heated through.

More Delicious Grilled Chicken Recipes:

If you are a fan of fried chicken, give this Smoked Fried Chicken a try. It is crispy on the outside, tender and juicy with the delicious smoky flavor from the grill. A guaranteed hit with anyone that tries it.

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6 Servings

Smoked Fried Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Smoked Fried Chicken is first grilled with hardwood smoke and then breaded and deep fried until extra crispy. This is hands down the most flavorful and delicious fried chicken we've ever tasted.

Ingredients

6 chicken thighs
3 tablespoons olive oil
3 tablespoons Sweet Garlic and Onion Rub
1 ½ cups buttermilk
2 large eggs
3 cups all purpose flour
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups vegetable oil for frying

Instructions

Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
Debone the chicken, leaving the skin on. Pat dry with paper towels.
Coat both sides of chicken with olive oil and sprinkle with dry rub.
Cook the chicken, skin side down over indirect fire with the grill closed.
Cook for 15 minutes and check with a digital meat thermometer. Cook chicken until it reaches about 140- 145°.
Remove from grill to a rimmed sheet pan. Cool slightly.
Make a breading station adding buttermilk and eggs to one bowl and flour garlic, smoked paprika, salt and pepper to the other.
Beat the buttermilk and eggs together and whisk the flour mixture together.
Line a baking sheet with parchment paper or foil.
Dredge smoked chicken into flour mixture.
Dip into egg mixture.
Return to the flour mixture.
Place on the prepared baking sheet.
Repeat with remaining chicken pieces.
For an extra thick crust, chicken can be doubled dipped in buttermilk and flour mixture.
Heat oil in a dutch oven or deep sided cast iron pan to 350°.
Cook chicken pieces a few at a time about 3- 5 minutes per side until crust is golden brown.
Remove to a baking sheet lined with paper towels and a wire rack.
Serve chicken immediately.

Notes

Store leftover chicken in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat on a lined baking sheet in a 350° oven for 15 minutes or until heated through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 797Total Fat: 46gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 231mgSodium: 580mgCarbohydrates: 56gFiber: 3gSugar: 4gProtein: 42g

Nutritional information is estimated and may not be accurate.