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Smoked Fried Chicken

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Smoked fried chicken combines two of the best cooking methods, yielding phenomenal results. Crispy, juicy, smoke-infused fried chicken? Yes, please!

Smoked fried chicken is the most delectable chicken you will ever savor. For those unfamiliar, smoked fried chicken comprises chicken first smoked in a smoker or on a grill and then deep-fried to crispy, golden-brown perfection. The process is a bit more extensive, but consider it a labor of love or simply a gift to yourself because after you taste it, you won’t be able to get enough. My version starts with an onion marinade, then I go in with seasonings and smoke the chicken (you can do this in a smoker, charcoal grill, or gas grill). The chicken then heads into a seasoned batter (which promotes more crunch), is dredged, and fried.

Smoked Fried Chicken

Why You’ll Love Smoked Fried Chicken

Juicy beyond belief – Chicken thighs are already incredibly juicy, but combine that with low and slow smoking, and they are simply succulent. The best part is that all the juices are encapsulated in this crispy exterior, making every bite a real treat.

Incredible flavor – Smoked fried chicken has layers upon layers of flavor. Chicken thighs are naturally flavorful. On top of that, there’s the marinade, dry seasonings, wood smoke, batter, plus the seasoned dredge.

Exceptionally tender – This results from the fat in chicken thighs and the recipe’s low and slow smoking stage.

Crunch that won’t quit – You’ll discover that smoked fried chicken maintains its crispiness due to the use of batter and dredge. Even better, the exterior offers a delicate, airy crispiness that delivers a sequence of satisfying crunches.

Smoked Fried Chicken Ingredients Notes

  • Chicken thighs: Chicken thighs are one of the most delicious cuts. They have a good amount of fat; as you know, fat equals flavor. The fat also serves as a buffer, so they’ll remain tender and juicy even if you overcook them. However, chicken breasts, drumsticks, and wings will work for this smoked fried chicken recipe.
  • Onion: As mentioned, this recipe uses an onion marinade. Yes, fried chicken is usually soaked in buttermilk, which tenderizes and adds flavor, but so does onion. Some are unaware that onions are effective tenderizers because they contain proteolytic enzymes which break down proteins. This means that each thigh is infused with a delicious oniony flavor in addition to tender chicken.
  • Flour: All-purpose flour has the perfect protein content for fried chicken. Whatever you do, don’t try to substitute it with bread flour. The higher protein content will result in a hard, dense exterior.
  • Parmesan cheese: This is one of my secret ingredients. It gives fried chicken a delicious savory flavor, helps retain crispness, and much more. Use the canned stuff instead of freshly grated.
  • Granulated sugar: Sugar balances the otherwise savory flavors going on. A small amount has quite an impact.
  • Baking powder: This is another smoked fried chicken secret ingredient that promotes crispness. It works by drawing moisture to the surface where it can evaporate. Furthermore, baking powder assists in the formation of those crunchy morsels on the surface of fried chicken that enhance every bite.
  • Fruit wood: A bold smoking wood is never a good choice for chicken, let alone smoked fried chicken, since the wood can easily overwhelm and be the only flavor you taste. Instead, choose a light, fruity wood like apple or cherry.

Find the complete ingredients list with measurements in the recipe card below.

How to Make Smoked Fried Chicken

  1. Marinate: To prepare the marinade, blend onion, oil, garlic, and water, then transfer to a bowl with the chicken, toss to coat, and refrigerate for a few hours.
  2. Season: Sprinkle both sides of each thigh with dry seasonings while you prepare your smoker or grill.
  3. Smoke: Smoke the chicken until the internal temperature reaches about 140 degrees, which will take about 45 minutes.
  4. Batter: After the smoking stage, the chicken is lightly coated in a batter made from the flour mixture and cold water.
  5. Coat: Thoroughly coat the chicken in the seasoned flour. The wet batter will help the flour mixture stick.
  6. Fry: Fry in 350-degree oil until the chicken is golden brown with an internal temperature of 165 degrees Fahrenheit.
The Best Smoked Fried Chicken

Variations, Substitutions, and Cooking Tips

Make it dairy-free – With this recipe, doing so is pretty easy. No buttermilk is involved, so skip the parmesan cheese in the flour mixture. The smoked fried chicken will still taste delicious.

Go gluten-free – You can use gluten-free all-purpose flour for fried chicken.

Remove residual crispy bits between batches – Use a spider strainer to remove any fried bits from the oil between batches. If they stay in the oil for the subsequent batches, they can burn and impart a bitter taste.

Always fry at 350 degrees Fahrenheit – Bring the oil to temperature between batches to avoid oily fried chicken.

Extra-thick crust – Double dredge the chicken in the wet and dry batter for an extra thick crust.

Keep it crispy – Place the batches of chicken in the oven at 250 degrees Fahrenheit to prevent from getting soggy.

Reheating Fried Chicken – Here are some tried and true methods to perfectly reheated fried chicken.

Smoked Fried Chicken

Smoked Fried Chicken

Yield: 4 Servings
Prep Time: 4 hours 10 minutes
Cook Time: 50 minutes
Total Time: 5 hours

Smoked fried chicken combines two of the best cooking methods, yielding phenomenal results. Crispy, juicy, smoke-infused fried chicken? Yes, please!

Ingredients

Marinade

  • ½ medium onion
  • 2 tablespoons neutral oil
  • 2 garlic cloves
  • 2 tablespoons water
  • 8 chicken thighs

Seasonings

  • 2 teaspoons coarse sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Flour Mixture & Batter

  • 2 ½ cups all-purpose flour
  • 3 tablespoons canned parmesan cheese
  • 2 teaspoons fine sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons baking powder
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Cold milk or water, as needed
  • vegetable or neutral oil for deep frying

Instructions

    1. Blend the onion, oil, garlic, and water until smooth, then pour it into a glass bowl.
    2. Add the chicken to the marinade, ensuring each thigh is well coated. Cover the bowl and refrigerate for at least 4 hours, but overnight is best. Do not exceed 24 hours.
    3. Preheat a grill to 250 degrees Fahrenheit using a light, fruity wood like apple or cherry. If you don’t have a smoker, set up a charcoal grill for smoking. To do that, create a two-zone fire and arrange wood chips on top of the lit coals. For gas grills, adjust the burners for a two-zone setup, then add wood to the designated smoker box or create a DIY foil pouch. Also, use a water pan if using a charcoal or gas grill.
    4. Wipe excess marinade and any solid bits from the chicken thighs, season both sides, and smoke for 45 minutes.
    5. Remove the chicken from the grates and let it rest on a cooling rack until cool enough to handle.
    6. Meanwhile, whisk the dredge ingredients together in a bowl, except for the milk.
    7. Add ¼ of the mixture to a separate bowl, then slowly pour in enough milk or water as you whisk until the mixture is smooth yet relatively runny.
    8. Heat an inch of oil in a cast iron skillet or deep frying pan on the stovetop, bringing it to 350 degrees Fahrenheit.
    9. Dip the thighs in the wet mixture, then dredge them in the dry mix.
    10. Fry for 3-5 minutes or until golden, crispy, and the internal temperature reaches 165 degrees Fahrenheit. Do not fry more than 4 pieces at a time.
    11. Transfer to a wire rack to drain excess oil and serve.

Notes

Note that the majority of prep time is the chicken resting in the marinade!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 980Total Fat: 46gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 341mgSodium: 2923mgCarbohydrates: 70gFiber: 3gSugar: 6gProtein: 73g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Main Dish
Smoked Fried Chicken

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