smoked fried chicken anyone

[in. pred]

just a thought i had. has anyone done it? wondering the best way of many.

 

[mneeley490]

I think Jeff might have a recipe for that.
But here's one from the BBQ Pit Boys

 

[Smoking Allowed]

I'd have to search, but yes it's called smofried. Poultry skin can be rubbery when smoked at low temps and this works good to crisp it up after it has been smoked.

 

[Elf@shore]

just a thought i had. has anyone done it? wondering the best way of many.

Smoke Fried Chix:
I would think you could do it, but @ 300 + to 350 ? to crispy the skin .
Done it in the oven fried .
Pellet grill be nice?
Similar to an airfryer.
Smoker: Not really sure ?

 

[normanaj]

I've smoked then fried wings many times.

 

[chopsaw]

I do fried chicken on the gas grill .

Fried Chicken on the Weber Genesis

Been doing this for awhile now . A good gas grill is way more than convenient . Like anything else , know what it will and won't do . Pics are " fast forward " , so this is how I started . Had some nice chicken thighs . Went into Pop's low salt brine over night . Next day , pulled out drained...

www.smokingmeatforums.com

 

[HamBone.99]

I've been happy with anything I've ever smoked then fried. IMO breading seems to trap in clean smoke and leave any dirty flavor in the oil. Played around with different starches, too; Wheat flour is a must but the sweetness of potato starch works well if you wanna go that route.

 

[in. pred]

i was wondering if the smoke would ruin the fry oil flavor to reuse.

thanks for sharing chopsaw!

 

[SmokinAussie]

There are a few ways to do this, both with breading and with batter.

If you're going to smoke it though in my experience you keep it out of an oil fryer. It's just not necessary.

It's been on my mind too, so I might do it again for a post.

Cheers.

Bill.

PS: dang, now I'm committed to Smoked / Fried Chicken.

 

[TexasMuskrat]

I have smoked chicken and then air fried it. I pull the chicken put it in the fridge to cool then heat the air fryer to 400 and put the chicken in. Keep an eye on it so you get the crispness you want but don't overcook.

Now as far as battered and fried smoked anything (except corn dogs). I have never ventured into that realm of possibility and it intrigues me. Thank you for the idea to ponder on.

 

[in. pred]

the idea intriuged me too man! the reason for the post. i figured amongst this crowd the best fried smoked chicken could be invented! lol

when i was mixing the brine for the roast, i wondered if liquid smoke in the chicken brine for 2 days would give it the same smoked flavor? sure does my summer sausages.

 

[HamBone.99]

Breaded BBQ is on another level of gluttony. Room temp works much better than cold, which for whatever reason seems like it takes way too much smoke.

Nothing to it other than having a tall enough skillet or dutch oven to shallow or deep fry safely. Milk, buttermilk, cream, and egg are most common but you just want liquid for the flour to bind. Pre-bread dry, wash, and bread as much as you want or need to have a loosely clumped product.

It is ultimately not necessary to fry at 325-375*, especially with drier meat like BBQ which has lost most/all water weight.

One breading I remember was along the lines of-
38oz flour
2tbsp garlic powder
1/2c salt
1tsp white pepper
1tsp cayanne

You're gonna wanna make at least 1lb flour IMO ; There'll be a lot of clumping if doing more than one piece



Corn startch is ubiquitous in places known for their fried chicken. Think "Original Recipe" vs crispy.