Here’s the problem. I love fried chicken. I hate the mess that fat frying makes. She Who Must Be Obeyed doesn’t want me to eat fried food. It seems my choices are limited.
I have tried oven versions before but they never seemed to have the really crisp skin I was looking for. I went to work and have developed a “fried” chicken that I can do in my pellet smoker as it will heat up to more than 400 F which is needed for this recipe.
The first step is to brine the chicken. I am not big on brining chicken. This recipe is an exception. I will be cooking the chicken with high temperatures to get a very crisp skin and that could tend to dry the meat so I wanted to brine the chicken.
I suggest you use chicken thighs. They are smaller, cook faster, stay moister and have a great flavour compared to breasts.
Make up a brine by mixing:
Mix the following together for a dredge in a shallow casserole or large plate:
One at a time, put a piece of chicken in the dredge with one hand. With the other hand, shovel the dredge over the thigh. Lift it out and put it on a rack. Repeat with each piece of chicken.
Preheat your smoker to 400 F. Put the chicken in the smoker, skin side up.
Cook for 30 to 40 minutes. You are looking for the flour to be set and starting to brown.
Brush the chicken with 25 ml (2 tablespoons) vegetable oil. Do NOT turn the chicken.
Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.
Let it sit for 5 minutes and serve.
The Verdict
This turned out just the way I wanted. It has a nicely seasoned crisp skin. The chicken is moist and tender like fried chicken. I love it!
Disco
I have tried oven versions before but they never seemed to have the really crisp skin I was looking for. I went to work and have developed a “fried” chicken that I can do in my pellet smoker as it will heat up to more than 400 F which is needed for this recipe.
The first step is to brine the chicken. I am not big on brining chicken. This recipe is an exception. I will be cooking the chicken with high temperatures to get a very crisp skin and that could tend to dry the meat so I wanted to brine the chicken.
I suggest you use chicken thighs. They are smaller, cook faster, stay moister and have a great flavour compared to breasts.
Make up a brine by mixing:
- 750 ml (3 cups) water
- 25 ml (2 tablespoons) Sriracha (you can substitute 15 ml hot pepper sauce).
- 15 ml (1 tablespoon) sugar
- 15 ml (1 tablespoon) salt
Mix the following together for a dredge in a shallow casserole or large plate:
- 175 ml (3/4 cup) flour
- 5 ml (1 tsp) your favourite barbecue rub
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
One at a time, put a piece of chicken in the dredge with one hand. With the other hand, shovel the dredge over the thigh. Lift it out and put it on a rack. Repeat with each piece of chicken.
Preheat your smoker to 400 F. Put the chicken in the smoker, skin side up.
Cook for 30 to 40 minutes. You are looking for the flour to be set and starting to brown.
Brush the chicken with 25 ml (2 tablespoons) vegetable oil. Do NOT turn the chicken.
Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.
Let it sit for 5 minutes and serve.
The Verdict
This turned out just the way I wanted. It has a nicely seasoned crisp skin. The chicken is moist and tender like fried chicken. I love it!
Disco
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