![]() The double dredge technique gives you extra crispy chicken. If you want a bit of kick, then add some cayenne powder into the flour along with salt and pepper. The exterior will stay crispy too.ĭouble dredge your chicken and use highly seasoned flour. It will keep the chicken warm enough while you cook the rest. Keep the pieces of fried smoked chicken in the oven at 225☏. You get a nice piece of fried chicken all around! It also permits all the excess oil to drip off quickly and easily. That way the steam escapes without getting the crunchy batter exterior soggy. Set them on a wire rack above a baking sheet. When you pull pieces out of the oil, don’t set them on a plate or paper towel. Oils with higher burn points like peanut, avocado, and canola oil work best. Make sure to use the right oil for the job. If you are able, then let the meat brine in the buttermilk brine for two whole days. Getting the batter nice and brown without overcooking the meat is the goal. However, with smoked chicken, you can fry at 350° since you don’t need as much time in the oil. Ordinarily, you fry chicken at about 335°. Therefore, you can use a slightly higher temperature to brown up the batter coating. With buttermilk smoked chicken, your chicken is almost cooked already. Of course, this is a bit different than regular fried chicken. Meaning you want nice crispy crust on the outside, but tender and juicy fully cooked chicken on the inside. When you get to the frying portion of this recipe, keep in mind a few of these tips for getting the fry just right. You will never regret making the effort because it is that good. Give yourself the opportunity to have leftovers. Make it for company and special occasions. The recipe does take a bit more effort and foresight, but make double batches to make it worthwhile. Smoked with fried is a marriage made in heaven. But smoked fried chicken is like setting a cut diamond in a gold ring. You need to make sure you have the frying oil hot. Time to cook and pellets for your smoker have to be handy and available. You have to plan for the space in the fridge to buttermilk soak the chicken. So, this recipe does have a certain journey to take. The chicken finishes cooking completely during the frying. Don’t worry about it finishing on the grill.īread the smoked chicken, then fry it in your cast iron fry pan. The final battering and frying occurs after you smoke the chicken on the grill for a couple hours at about 225 degrees f. So buttermilk works like a brine solution. Tenderizing also helps add moisture as well. A high degree of acidity in buttermilk helps tenderize the meat. The buttermilk helps do amazing things to chicken meat. Submerge your chicken quarters, wings, and legs in buttermilk and let it set overnight in the fridge. In this recipe you start with buttermilk. Eat immediately.In the beginning, there was a chicken. Be sure not to put a mountain of slaw on the sandwich you want just enough to add some crunch and acid to the fried chicken. Place a large handful of the coleslaw on a bottom bun and top with a chicken thigh.Toast until golden brown, 2 to 3 minutes. Smear the butter on the buns and place, butter side down, on the hot surface, working in batches if necessary. Heat a cast-iron skillet or similar surface over high heat. While the chicken rests, toast the buns.Using a spider skimmer or other small strainer, remove the chicken from the oil and drain on paper towels. Adjust the heat as needed to maintain the temperature at 325 F. (If you're a beginning fryer, it's probably best to fry one thigh at a time once you get the hang of it, you can try doing more at once.) Fry the chicken until it's golden brown or it reaches an internal temperature of 165 F, about 6 to 8 minutes. In a Dutch oven or heavy pot, heat the oil to 345 F over high heat.Remove the chicken from the buttermilk, then dredge the chicken in the flour mixture, turning it to completely coat. When ready to fry the chicken, stir together the flour, cornstarch, pepper, and 1 teaspoon salt in a large bowl.Add the vinegar, honey, salt, chile flakes, and pepper and toss until combined. Make the slaw: On the day you fry the chicken, put the cabbage in a large bowl.Let the chicken soak for at least 1 hour, or up to 12 hours. Remove the chicken thighs from the pickle juice, and then fully submerge them in the buttermilk in a second large bowl or jar.Cover and refrigerate for at least 6 hours, or up to 24 hours. In a large bowl or jar, fully submerge the chicken thighs in dill pickle juice.
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