Last Updated on February 9, 2024 by Carne Diem
Protein:
Origin: North American, American
Method: Smoker, Fryer
Jump to RecipeThis crispy and juicy smoked fried chicken is one of our favorite chicken recipes to make on our smoker. This smoked chicken is buttermilk brined, coated in a flavorful herbed flour mixture and then smoked to juicy perfection. For some extra crispy fried chicken, you can finish the chicken by frying in hot oil.
Table of contents
I am a sucker for some good fried chicken. Unfortunately, really great, knock your socks off, tender, juicy fried chicken perfection can be difficult to obtain at home. A lot of popular fried chicken joints make use of pressure fryers to obtain their perfectly juicy fried chicken. That is why we decided to start making our Smoked Fried Chicken.
The chicken is breaded and smoked to juicy perfection. It is then finished with a quick trip into the oil to fry up that perfect, crispy fried chicken skin. We made this batch up on our Yoder pellet smoker, but you can use any smoker for this recipe.
Making the Smoked Fried Chicken
To make this juicy smoked chicken recipe you just need to prepare a simple fried chicken herb and spice mix, soak the chicken in buttermilk overnight, flour dredge the chicken, then smoke the chicken. You can then fry the chicken for extra crispy results, or we will also show you a method to obtain that crispy skin on the smoker without needing to fry the chicken.
Prepare your seasoning mix
The first step in making the smoky fried chicken is to get your seasoning mix prepared. This chicken it so packed with flavor! Colonel Sanders has got nothing on this chicken! For the seasoning mix you will need rosemary, thyme, oregano, basil, onion powder, black pepper, mustard powder, sweet paprika, garlic salt, and herbes de Provence.
This is the true 11 herbs and spices right here! We use dried herbs in this seasoning blend but fresh is even better. Combine the herbs and spices in a small bowl and stir to combine.
Soak the chicken in buttermilk
Next, you will want to marinate your chicken in buttermilk overnight. You can use your preference of chicken cuts, but our preference is legs and chicken thighs as dark meat is always more forgiving and less prone to drying out.
That said if you are using an instant read thermometer to prevent your chicken from getting overcooked, there is no reason white meat like chicken breasts should not get perfectly juicy results too. We typically will break down a whole chicken into pieces for making the smoked fried chicken recipe.
A buttermilk brine helps keep the chicken moist and juicy while smoking and the high acidity in the buttermilk also aids in tenderizing the chicken pieces. The buttermilk marinated chicken is best when kept in the buttermilk for at least 8 hours, and we do not recommend going much more that 24 hours.
If you would like to add a little kick to hour chicken, you can add 2 tablespoons to ¼ cup of hot sauce to the buttermilk marinade.
Breading the Smoked Fried Chicken
When you are ready to cook, drain the buttermilk off of the chicken and place the chicken in a large bag or large bowl with a lid. Allow the excess buttermilk to drip off the chicken first, but don't wipe it off.
Add the seasoning mix to the all-purpose flour in a mixing bowl and mix well to combine.
Next add the seasoned flour to the bag or bowl with the chicken and shake well to combine and coat the chicken pieces.
Remove the chicken from the seasoned flour mixture to a plate or wire rack and let rest for about 5-10 minutes while you prepare your smoker.
Cooking Fried Chicken on a Smoker
Heat your smoker or grill to 325 degrees and set it up for indirect heat. This smoked fried chicken turns our great on a pellet smoker like a Traeger, for a more subtle smoked chicken, or you can use a charcoal grill or wood smoker for extra smoky flavor. Because we plan on doing a brief fry after smoking, we can get away with smoking the chicken at a little lower temperature. For more smoke flavor you can cook at an even lower temp for a longer time. We like the subtle smokiness of cooking at 325. Typically, pieced out chicken is better cooked at a temperature of at least 350 degrees or higher to prevent rubbery skin, but again the frying will fix this issue.
If you are cooking legs, you can cook them directly on the grates or hang them with a chicken leg rack. It turns out great either way.
The smoking stage of the chicken cook will typically take about 45 minutes to 1.5 hours depending on your smoker and chicken piece sizes. Ultimately if you are cooking dark meat you want to pull your chicken from the smoker at about 170-180 degrees. If cooking white meat chicken it is best to remove from the smoker at about 155 degrees.
For those that do not want to actually finish off your chicken by frying, you can somewhat mimic fried chicken by giving each piece of chicken a quick spray with a little oil and then finishing the chicken off at about 400 degrees for about 10 minutes, or until your skin has crisped up.
Alternatively, smoking the chicken on top of the flat side of a GrillGrate or on a Cooking Steel, can also help to crisp up the chicken.
Selecting the best wood for smoked fried chicken
We feel the best wood for smoking the chicken are mildly flavored woods like fruit woods or maple. For a stronger smoke flavor, you can use pecan, oak, or hickory.
Finish the Smoked Fried Chicken by pan frying it
To finish your fried chicken, we are going to give it a quick fry. Heat a deep fryer or oil filled cast iron skillet or Dutch oven or to 350 degrees. You can also pan fry the chicken by heating some oil in a deep pan or skillet over medium heat on your stove top. Typically, only about 90 seconds per side is needed to crisp them up. For best results deep frying the chicken we recommend using canola oil, vegetable oil, or peanut oil.
For something with a little more heat try our Taiwanese Night Market Spicy Fried Chicken or Nashville Hot Chicken Sandwich.
Once fried, move the chicken to a paper towel lined plate. Allow the Smoked Fried Chicken to set for a couple minutes before serving.
What to Serve with Smoky Fried Chicken
Serve the smoky fried chicken warm with mashed potatoes and gravy, Jalapeno Black Eyed Peas with Smoked Pork Jowl, and a glass of Southern Comfort Blackberry Bramble Style Arnold Palmer. Other great sides for fried chicken include green beans, crispy French fries, fried okra, or our smoked au gratin potatoes.
If you are looking for more great non-traditional meals to make in your smoker, be sure to try our Smoked Lasagna, Smoked Moussaka, or Brisket Quesabirria Tacos.
Frequently Asked Questions
White meat chicken is best cooked to 165 degrees, while dark chicken is more tender and juicy if taken to higher temperatures or 180-190 degrees.
Select an oil with a high smoke point. Canola, vegetable, and peanut oil are all great choices for making fried chicken.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Juicy Smoked Fried Chicken
Equipment
- Skillet or deep fryer
Ingredients
- 8 Assorted Pieces of Chicken
- ½ Pint Buttermilk
- 1 Cup Flour
- 2 Tablespoon Paprika
- 1 Tablespoon Black Pepper
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Herb de Provence
- 2 teaspoons Salt
- 2 teaspoons Onion Powder
- 1 teaspoon Mustard Powder
- ½ teaspoon Rosemary
- ½ teaspoon Thyme
- ½ teaspoon Basil
- ½ teaspoon Oregano
Instructions
- Soak the chicken pieces on buttermilk overnight.
- Combine the flour with the spices and herbs and mix to combine.
- When ready to cook, drain the buttermilk off of the chicken and place the chicken in a large bag or large bowl with a lid.
- Add the seasoning to the bag or bowl with the chicken and shake well to combine and coat the chicken pieces.
- Heat your smoker to 325 degrees. Once heated smoke the chicken until the pieces reach an internal temperature of between 155 and 175 degrees. This typically takes about 45 minutes but may vary based on the size of your chicken.
- Heat a deep fryer to 350 degrees or heat some oil in a deep pan or skillet over medium heat. Fry the chicken pieces for about 90 seconds per side to crisp them up.
- Serve warm.
JP
Loved this recipe!!! Such great flavor with the herbs. I cooked it on my Traeger and the whole family devoured it.
Carne Diem
Awesome! So glad you and your family enjoyed it.