Smoked,Fried Chicken Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Start by mixing the dry ingredients for the breading: combine 2 cups of all-purpose flour, 1 to 1.5 tablespoons of kosher salt, 1 to 2 tablespoons of freshly ground pepper, 0.5 tablespoon of granulated garlic, and 1 tablespoon of paprika in a bowl.

Trim the chicken by cutting off any long tags of skin and fat, and cut large chicken breasts in half for even cooking.

Season the chicken with kosher salt and ground pepper on both sides.

Prepare the smoker by lighting the fire with lump charcoal and adding pieces of apple and peach wood for flavor.

Set up the Green Egg for indirect heat using a plate setter and place the chicken on the rack.

Close the lid and adjust the dampers to maintain a temperature of around 220°F for about 2 hours.

After 2 hours, check the chicken's internal temperature; it should be around 165°F.

Prepare a buttermilk bath by whisking together 4 cups of buttermilk and 2 eggs in a bowl.

Transfer the smoked chicken into the buttermilk bath to stop the cooking process.

Set up an assembly line with the chicken, the dry dredging mixture, and a tray to hold the breaded chicken before frying.

Heat oil to around 400°F for frying the chicken.

Dredge the chicken in the dry mixture and place it in the hot oil for frying.

Once fried, place the chicken on a tray lined with paper towels and a cooling rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens