Smoked chicken quarters with two different finishing methods

[piaconis]

Hey folks!  As promised, I am following up my epic brisket from this past weekend with some smoked chicken quarters.  I'm gonna use some of my Fruita apple wood splits for this one.  And, I'm going to try a new twist on it.  I usually finish the quarters on a hot grill, just to crisp up the skin.  However, this time, I'm going to set one or two aside and deep fry them afterward, just to see how it comes out.  Stick around for the Q-view and results to come!

 

[bbqbrett]

Sounds good.  I have never really done any deep frying so I will be interested to hear how it turns out.

 

[piaconis]

And away we go...

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• piaconis
• Apr 10, 2013
• chicken smoking-chicken

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• piaconis
• Apr 10, 2013
• chicken smoking-chicken

 

[piaconis]

Here's some TBS...

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• piaconis
• Apr 10, 2013
• smoking

 

[seenred]

Lookin' good so far...

Red

 

[pgsmoker64]

Sounds interesting!

Looks like a great start...

Bill

 

[chef jimmyj]

I've never personally done it but I have seen a few cooking shows where Smoked Chicken was finished in the Deep Fryer. Looks like the skin got crisp but shrunk quite a bit...JJ

 

[piaconis]

Well, I tried a couple of different ways of dropping them in the fryer, but you're right Jimmy...skin shrank a lot.

My temps were all over the place, due to a storm that rolled through, so that messed up my smoke as well.  One piece of chicken was hotter than the rest, so I ended up having to leave them in the fryer longer than I expected as well.  I tried scoring the skin before frying it, just to see if it would stay on, but I still ended up with the skin shriveling to the edge of the chicken.  However, my wife has officially deemed the crispy skin "chicken bacon" for its flavor.  I think I'm going to have to play with this one a bit to get it to work.  Flavor and juiciness was there.

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• piaconis
• Apr 12, 2013

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• piaconis
• Apr 12, 2013

I'm going to keep working at getting this one dialed in.  I'll let you all know what I come up with.

 

[chef jimmyj]

You can't call them Pretty but I know they tasted good. I have never tried this with Smoked Chicken but try smoking to 170*F then let the Legs cool until they can be handled. Dip in Seasoned ( Your Rub) Flour or Corn Starch, Egg wash and then a good coat of Instant Mashed Potato Flakes like Hungry Jack. Deep Fry or Pan Fry at 325*F until Golden Brown. You can eat as is, with BBQ Sauce or as I like them, drizzled with Texas Pete Hot Sauce and 100% Pure Maple Syrup. The coating comes out crunchy with a taste like Chicken coated in Potato Chips. We came up with this trick, using cornstarch, so a friend with a Gluten allergy could enjoy Fried Chicken again. I'm betting this would be even better with Smoked Bird...JJ

 

[piaconis]

Good idea, Chef!  I'm going to give it a try.

 

[fwismoker]

Mashed potato flakes???  Very interesting, i  wonder if i've had it like that and never known it.  I suppose it will give it a nice crunch?