smoky fried chicken
INGREDIENTS
2 Whole Fryer Chickens, 3-3.5lbs
1 As Needed vegetable oil
1 As Needed salt and pepper
1 Quart buttermilk
2 Tablespoon Frank's RedHot Sauce
2 Tablespoon brown sugar
2 1/2 Cup all-purpose flour
2 Tablespoon garlic powder
2 Tablespoon onion powder
1 Tablespoon Your Favorite Pork & Poultry Rub
2 Tablespoon kosher salt
2 Tablespoon freshly ground black pepper
1 As Needed Peanut or Grapeseed Oil
PREPARATION
1
When ready to cook, set grill temperature to 200℉ and preheat, lid closed for 15 minutes.
2
Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet. Rub the outside of the birds with vegetable oil and season with salt and pepper.
3
Arrange the chickens directly on the grill grate and smoke for 2-1/2 hours, or until the internal temperature in the thickest part of a thigh reads 150℉ on an instant-read meat thermometer.
4
Transfer the smoked chickens to a clean baking sheet and let cool. Cut the chickens into 20 pieces - 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters (remove the 4 breast halves, then cut each in half). Divide the chicken between two sturdy resealable plastic bags.
5
Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve. Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.
6
In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning, and 2 tablespoons each of kosher salt (use only 1 tablespoon if substituting table salt) and Black Pepper, freshly ground. Set aside.
7
On the stovetop, heat 2” of peanut or grapeseed oil (a true fried chicken connoisseur would use melted lard!) over medium-high heat to 375℉ in a Dutch oven, deep cast iron skillet, or heavy saucepan.
8
Drain the chicken pieces. Dredge a few at a time in the flour mixture. Fry the chicken in batches (do not crowd the pan), turning as needed with tongs, until it is golden brown - about 6 minutes for the breast pieces and 8 minutes for the thighs, wings, and drumsticks. Drain on paper towels before serving. Enjoy!