BBQ "Fried" Chicken

[Winterrider]

Excellent looking chicken Disco.
Like...

 

[ab canuck]

That is a great looking chicken Disco, Something I am going to have to try to as well. I am a sucker for almost anything chicken. Big Like for sure.

 

[flatbroke]

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:

• 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

Put 500 grams (1 pound) of chicken thighs in the brine and refrigerate for 2 to 3 hours.

View attachment 383068

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

Take the thighs from the brine and put them on a plate. Don’t dry them or try and shake the excess liquid off. You want them damp.

View attachment 383069

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.

View attachment 383070

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.

View attachment 383071

Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.

View attachment 383072

View attachment 383073
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

wow just saw this. that FC looks Bomb. nice job

 

[disco]

We haven't had a winter like that where I live in a while. Last time we did, we got a blizzard. Hit when I was on the highway. Talk about a very interesting drive. <A county plow truck wiped out in front of me. At that point I told my friend who I had driven 2 hours to pick up from the Veteran's Hospital to get home to see his mother..we might actually not make it. Mustang+blizzard...!>

I am totally used to the snow and winter driving but do stay home when there is a major snow until the plows are done. It can be fun out there!

 

[disco]

Excellent looking chicken Disco.
Like...

Very kind! Thanks for the like!

That is a great looking chicken Disco, Something I am going to have to try to as well. I am a sucker for almost anything chicken. Big Like for sure.

Thanks, AB! Chicken thighs are a favourite around here. I appreciate the like.

wow just saw this. that FC looks Bomb. nice job

Thanks for the kind words!

 

[bbqbrett]

Wow, the bird looks good! I will have to try that on my grill with some charcoal. Don't have a pellet grill.

 

[tallbm]

That looks amazing!?
Any thoughts on how to go about doing this with a propane/gas grill? I'm assuming you need indirect heat for these or would setting them on the top rack (like your pic) over a flame be good enough?

 

[disco]

Wow, the bird looks good! I will have to try that on my grill with some charcoal. Don't have a pellet grill.

Sure, just make sure it is indirect heat and you'll be fine. When I do them in my mini, I a foil covered ceramic dish over the coals and it works great.

That looks amazing!?
Any thoughts on how to go about doing this with a propane/gas grill? I'm assuming you need indirect heat for these or would setting them on the top rack (like your pic) over a flame be good enough?

I have done them on my gas grill but you have to use indirect heat. I have 3 burners. I turn two on and get it up to 400 F. Then one burner will hold the temperature if I don't open too often. I put the chicken as far from the burner as possible.

 

[motocrash]

Excellent disco...Southern Fried Chicken vis-à-vis Northern Rockies Yardbird.I have tried very similar methods/recipes with varying results.I'll try yours soon as I should eat more chicken.

 

[disco]

Thanks. That is high praise from an OTBS member!

 

[Rings Я Us]

:). Fine looking chicken !

 

[illini40]

Great looking chicken! Thank you for sharing, and great work on the detailed write up.

I've never done thighs, and now they are top of my list with this cook.

 

[disco]

:). Fine looking chicken !

Thanks!

Great looking chicken! Thank you for sharing, and great work on the detailed write up.

I've never done thighs, and now they are top of my list with this cook.

They are my favourite chicken part! Thanks for the kind words.

 

[indaswamp]

Oh MAN!! That chicken looks fantabulous!!! I can not wait to try this out on the pellet smoker @ the firehouse the next time chicken thighs go on sale for $0.39/lb.!!! With a big pot of redbeans and rice!!! You rock Disco! Thanks for posting!!! Big Like!!

 

[bdskelly]

Brilliant! Like! B

 

[disco]

Oh MAN!! That chicken looks fantabulous!!! I can not wait to try this out on the pellet smoker @ the firehouse the next time chicken thighs go on sale for $0.39/lb.!!! With a big pot of redbeans and rice!!! You rock Disco! Thanks for posting!!! Big Like!!

Oh man! I haven't had red beans and rice in a long time. Thanks for the inspiration and like!

Brilliant! Like! B

Thanks, Mr Skelly! I appreciate the like!

 

[indaswamp]

Hey Disco, Fried chicken with redbeans and rice go together like a pair of socks! Very common down here....
BTW, since you are like me and love crispy chicken, here is a tip for you. Add some corn starch to the flour. 4/1 flour to corn starch. It'll crisp up and stay crispy, won't get soggy.....

 

[tallbm]

Sure, just make sure it is indirect heat and you'll be fine. When I do them in my mini, I a foil covered ceramic dish over the coals and it works great.



I have done them on my gas grill but you have to use indirect heat. I have 3 burners. I turn two on and get it up to 400 F. Then one burner will hold the temperature if I don't open too often. I put the chicken as far from the burner as possible.

Thanks for the info! I have it noted and someday I may give it a shot :)

 

[disco]

Hey Disco, Fried chicken with redbeans and rice go together like a pair of socks! Very common down here....
BTW, since you are like me and love crispy chicken, here is a tip for you. Add some corn starch to the flour. 4/1 flour to corn starch. It'll crisp up and stay crispy, won't get soggy.....

I've heard that! Thanks for the suggestion!

 

[lovethemeats]

I love chicken thighs. For me its better than the rest of the bird. I'll give the breast meat away but will fight for the thighs. Great job on them. Likes for sure.