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Smoked Fried Chicken
Chicken & Poultry
Smoke
If you're looking to elevate your fried chicken game, smoking it on the Big Green Egg first adds a depth of flavor that takes this crispy, golden dish to a whole new level of deliciousness.
Ingredients
- 2 lbs chicken thighs
- 1 qt buttermilk
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- 4 tbsp paprika
- 2 tbsp kosher salt
- 2 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp cumin
- ½ tbsp oregano
- 2 tsp white vinegar powder
- 2 cups all purpose flour
- 4 eggs
- ¼ c water
- Oil for frying
- Salt to taste
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Directions
Stir together the rub and place 2 tbsp of it into the buttermilk.
Put the chicken into the buttermilk and allow it to marinate for at least 1 hour, but preferably overnight.
Stabilize your Big Green Egg, set for indirect cooking, at 275⁰ F/135⁰C, using several chunks of hickory or oak wood.
Pull the chicken out of the marinade and sprinkle with 1 tbsp of the remaining seasoning.
Place on the Egg and cook for 45 minutes to an hour- until the chicken reaches 155⁰F internal temperature.
Remove the chicken from the grill and allow it a few minutes to cool, while its cooling, bring your oil to 325⁰F/160⁰C.
In a shallow dish, mix the flour with the remainder of the seasoning.
In a bowl, whisk together the water and eggs.
Dredge the chicken in the flour, eggwash, then flour again.
Fry until it is golden brown and 165 F internal temperature.
If you must cook in batches, place the finished pieces on a cookie rack to keep the bottom crispy and be sure to allow the oil to come back up to temperature between batches.
- Sprinkle a little salt over the cooked chicken then serve and enjoy!
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