Smoked Fried Chicken

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: 

• Coca-Cola Chicken
• Brown Sugar Smoked Chicken Thighs
• Butterflied Chicken Legs
• Grilled Peach BBQ Chicken Tenders
• Cajun Butter Smoked Chicken

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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Print Recipe

5 from 3 votes

Smoked Fried Chicken

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.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Cuisine: American

Keyword: fried chicken, smoked and breaded chicken, smoky fried chicken

Servings: 6 Servings

Calories: 797kcal

Author: Milisa

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

Serving: 1g | Calories: 797kcal | Carbohydrates: 56g | Protein: 42g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 580mg | Fiber: 3g | Sugar: 4g

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