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:

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

Directions Step-By-Step

1
Cut up chicken into 10 pieces (I guess you could by one already cut up but what fun is that)
2
Mix 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.
3
Smoke chicken for 1 hr. at 225 degrees. I used hickory, but any wood will do. My smoker is a Masterbuilt electric.
4
Let chicken cool to touch. Drench in milk and dredge in seasoned flour mixture. One drench and dredge is enough.
5
The 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