Keep an eye on your temperature to make sure you don’t actually cook the meat. There was an error tyring to post your rating and review. 3 tablespoons of hot sauce of your choosing (I go with Texas Pete’s or Cholula), Vegetable Shortening (enough to fill ½ of the skillet), Wood chips for smoking (your call on the variety). LOve them. Remove the chicken from the smoker. Serve hot. Smoke for 20-25 minutes. Remove the chicken from the smoker. All rights reserved. Are you sure you would like to report this comment? Remove your chicken from the buttermilk and drain in a colander or on a rack for 10 minutes or so. Click the button above or drag and drop images onto the button. https//www.justapinch.com/recipes/dessert/cak == e/preacher-cake-3.html. Build a small hot fire in the firebox of the Yoder Smoker Loaded Wichita Offset Smoker, starting with a base of lump charcoal. It will be flagged for our moderators to take action. You will probably need to raise the heat on your stove for a few minutes to compensate for the drop in temperature after adding the meat. This is a bit different than my smoked grilled chicken wings, but check that one out as well!. My thought process was to either smoke them at 200F for an hour or cold smoke … Harry Soo uploaded this video to Youtube and decided I wanted to give it ago. I would insist that he make his fried chicken while I was there. View our Privacy Policy, Home > Meat > Smoked Buttermilk Fried Chicken, You must be logged in to add a private note. But that is more expensive and it only takes about 2 minutes to cut up a chicken. Enter your email address and we will send your password. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. You don’t want to smoke the chicken much longer than that, or the smoke flavor can become overpowering. There should be a darker brown crust where the chicken makes contact with the skillet, surrounded by golden brown elsewhere. You don’t want to smoke the chicken much longer than that, or the smoke flavor can become overpowering. Will edit that now…. If you want to leave out the smoking step, you may want to turn up the seasoning on the chicken a little more. I also just realized that I didn’t mention where to use the paprika or salt/pepper….might be important. Check a piece after 7 minutes or so to make sure that it isn’t crossing getting too dark. Thank you for taking the time to improve the content on our site. Required fields are marked *, You may use these HTML tags and attributes:

, Blogger EatUp: Atlanta Chinatown Food Court. Read the Smoked Then Fried Chicken discussion from the Chowhound Home Cooking, Fried Chicken food community. We will not share or sell your email address. You can upload two images. That is the minimum amount of time you need for the buttermilk to congeal properly. ". If you need to add more buttermilk/hotsauce, feel free. Your comment will appear after our editors have had a chance to review it. Keep an eye on your temperature to make sure you don’t actually cook the meat. Smoked Buttermilk Fried Chicken Sandwich Question I want to smoke my chicken thighs before I marinate and fry them, but I don’t want to lose the smoke flavor nor do I want to overcook them. Not a huge fan of smoked poultry but I’ll definitely try the frying part. Once the shortening reaches 350 degrees dredge each chicken piece through the flour, coating completely. Next, prepare your smoker. If you have never done it before Here is a good how-to video. Otherwise, the crust won’t be right. Keyword Index You must be logged in to add a recipe. https://www.donnahay.com.au/recipes/buttermilk-fried-chicken It starts in the sour curdle of buttermilk, then braves the smoke and flames to make it through ok. Looks good! This chicken dinner is… https://www.allrecipes.com/recipe/220128/chef-johns-buttermilk-fried-chicken How much sugar to cinnamon ratio for the topping. Drain the chicken on a rack. Subscribe So, I set out to figure out how to combine two of my favorite activities….smoking meat and frying things….and this is what I came up with. Remove the Buttermilk Barbecue Smoked Chicken from the smoker and immediately brush with a thin layer of Firebug Mild Grillin’ Sauce. For a dish that will make dinner easy as 1, 2, 3, look no further than the World's Most Irresistible Chicken. Try to stay between 325-350 degrees. Optional: This is the name that will appear alongside any reviews you create on the site. The result is the best of both worlds- golden fried smokey chicken. We are sorry. It starts in the sour curdle of buttermilk, then braves the smoke and flames to make it through ok.

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