Smoked&Fried ChickenSmoked and fried? Yes, please!
FOR THE BRINE: 4-5 lb. chicken, cut into 8 pieces 2 cups buttermilk ¼ cup garlic-dill pickle juice 2 TBSP. Gusto’s Louisiana spices FOR THE DREDGE: 2 cups AP flour 2 TBSP. Gusto’s Louisiana spice 1 tsp. baking powder 1 tsp. baking soda --- 1 egg lightly beaten ½ cup buttermilk 1 tsp. hot sauce (habanero-based sauce works well here) FOR THE SMOKER & FRYING: Pecan woodchips, soaked in water for 1hr. Peanut oil or shortening for frying Honey and/or hot sauce to drizzle (optional) |
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DIRECTIONS:
FOR THE BUTTERMILK BRINE:
In a large, sealable container, whisk together buttermilk, garlic-dill pickle juice and Gusto’s Louisiana spices. Place chicken pieces in brine and refrigerate for 24 hours.
FOR THE SMOKER:
Preheat smoker to 225°F then add a handful of presoaked pecan wood chips to the fire. Remove chicken from brine and gently shake off excess liquid. Smoke chicken pieces for about 1.5-2 hours, or until internal temperature of chicken reaches 135°F.
FRYING THE CHICKEN:
Just before the chicken finishes on the smoker, whisk together AP flour, Louisiana spices, baking powder and baking soda in a shallow bowl. Also, heat oil in frying pan (cast iron is best) to 350°F. Mix together the egg, ¼ cup buttermilk and hot sauce in another shallow bowl. Preheat your oven to 200°F. To dredge the chicken, toss pieces in flour mixture, then into the egg mixture and back into the flour mixture. Gently shake off excess flour and place chicken pieces on a wire rack until you’re ready to fry.
Fry 2-3 pieces of chicken in the pan at a time, being careful not overcrowd the pan. Fry 8-12 minutes, or until internal temperature of chicken reaches 165°F. Place chicken on a wire rack inside of a sheet pan in the oven to help keep warm & crispy while you fry the other pieces. Serve hot and drizzle fried chicken pieces with honey and/or hot sauce, if desired.
FOR THE BUTTERMILK BRINE:
In a large, sealable container, whisk together buttermilk, garlic-dill pickle juice and Gusto’s Louisiana spices. Place chicken pieces in brine and refrigerate for 24 hours.
FOR THE SMOKER:
Preheat smoker to 225°F then add a handful of presoaked pecan wood chips to the fire. Remove chicken from brine and gently shake off excess liquid. Smoke chicken pieces for about 1.5-2 hours, or until internal temperature of chicken reaches 135°F.
FRYING THE CHICKEN:
Just before the chicken finishes on the smoker, whisk together AP flour, Louisiana spices, baking powder and baking soda in a shallow bowl. Also, heat oil in frying pan (cast iron is best) to 350°F. Mix together the egg, ¼ cup buttermilk and hot sauce in another shallow bowl. Preheat your oven to 200°F. To dredge the chicken, toss pieces in flour mixture, then into the egg mixture and back into the flour mixture. Gently shake off excess flour and place chicken pieces on a wire rack until you’re ready to fry.
Fry 2-3 pieces of chicken in the pan at a time, being careful not overcrowd the pan. Fry 8-12 minutes, or until internal temperature of chicken reaches 165°F. Place chicken on a wire rack inside of a sheet pan in the oven to help keep warm & crispy while you fry the other pieces. Serve hot and drizzle fried chicken pieces with honey and/or hot sauce, if desired.
