Smokey Fried Chicken Recipe

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Smokey Fried Chicken

Mark Ackerman

By
@m2a

I can remember when I was a kid watching my grandmother fry chicken. It seems like it took her all day to accomplish frying one bird. It does take a while but I think it's well worth it. The smoke is my addition.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
One bird 3-4
Prep:
9 Hr
Cook:
2 Hr 30 Min
Method:
Pan Fry

Ingredients

MARINADE

1 tsp
black pepper
1/2 tsp
cayenne pepper
1 tsp
salt

SEASONED FLOUR

3 c
all purpose flour
2 Tbsp
black pepper
2 tsp
cayenne pepper
2 tsp
garlic salt
1 Tbsp
onion powder

Step-By-Step

1Cut up chicken into 10 pieces (I guess you could by one already cut up but what fun is that)
2Mix marinade spices and coat chicken in large bowl. Let chicken marinade in fridge for however long you want. I left it in for 8 hrs.
3Smoke chicken for 1 hr. at 225 degrees. I used hickory, but any wood will do. My smoker is a Masterbuilt electric.
4Let chicken cool to touch. Drench in milk and dredge in seasoned flour mixture. One drench and dredge is enough.
5The next step is the most important. Grandma Howell always used cast iron skillets, and cooked in butter low and slow. I use Smart Balance, three or four tbs. add more if needed. Cook on medium low heat turning occasionally to get a crispy crust on all sides. This could take an hour or longer for the chicken to cook through.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern