Cold Smoked Fried Chicken Recipes

COLD FRIED CHICKEN

Steps:

• One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
• The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
• Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
• Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
• Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!

SMOKED CHICKEN BREASTS

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

COLD FRIED CHICKEN SANDWICH

Steps:

• Stir together the black pepper, paprika, salt and garlic powder in a bowl. Rub chicken with half the seasonings, then stir the remaining seasonings into the flour in a bowl. Let seasoned chicken rest in fridge 8 hours or up to overnight.
• Preheat oil in a deep-fryer to 350 degrees F.
• Dredge seasoned chicken in the seasoned flour. Fry until cooked through, 10 to 20 minutes. Place chicken in fridge until chilled, 1 to 2 hours.
• Split open hoagie rolls without cutting all the way through. Slice chilled chicken and glaze with onion dressing. Assemble sandwiches with mayo first, then veggies, then chicken. Enjoy!

SMOKED FRIED CHICKEN

Steps:

• For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl.
• For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor.
• For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood.
• Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight.
• For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool.
• For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste.
• For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
• Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce.

SMOTHERED FRIED CHICKEN

Steps:

• For Chicken: Wash the chicken and pat it dry.
• Heat the shorting or oil to 365°F for frying chicken.
• Salt and pepper the chicken.
• Mix the flour, salt, pepper, and garlic powder together.
• After the oil is at the right tempura, roll the chicken in the flour and place in the skillet.
• Cook 3 to 4 pieces at a time until golden brown and almost done.
• Drain the chicken and place in a baking dish; set aside.
• Preheat the oven to 350°F.
• Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste.
• Gravy will be kind of thin, but will thicken as it cooks in the oven.
• Pour gravy over the chicken; turn the chicken to coat completely.
• Cover and cook for 30 to 45 minutes until smothered and fork-tender.

SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
• Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
• In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
• Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
• Enjoy!

COLD-SMOKED FRIED CHICKEN

Steps:

• Turn on the smoker, set it at the lowest possible temperature, and let it generate smoke for 10 minutes. Put the chicken thighs into one or two disposable aluminum containers that will fit in your smoker. Fill a third container with ice. Put the ice in the bottom of the smoker and put the chicken thighs on racks above the ice. Smoke the thighs for 1 hour and then turn them over. If the ice has melted, remove the container and replace with fresh ice. Smoke the chicken thighs for another hour.
• Put the buttermilk in a bowl and add the hot sauce and 2 tablespoons (36 grams) salt. Stir to dissolve the salt. When the thighs are done smoking, place them in a large zip-top bag and pour the buttermilk mixture over them. Seal the bag, pressing out any excess air, and turn the thighs in the bag. Place the bag in the refrigerator and let the thighs brine for 24 hours. Occasionally turn the bag so that the thighs are fully submerged and coated in the buttermilk.
• Set a baking rack over a sheet pan. Put the flour, 1/2 teaspoon (3 grams) salt, and cayenne in a bowl. Use a whisk to combine them evenly. Remove the chicken thighs from the buttermilk mixture and put them on the rack to drain. Dredge each thigh in the flour mixture and return it to the rack.
• Put the rice bran oil in a deep, heavy-bottomed chicken fryer or other large skillet. Heat the oil over medium-high heat until it reaches 360°F (182°C). Turn the oven to 250°F (120°C). Take a second baking rack and put it on a sheet pan. When the oil is hot, add 3 or 4 thighs to the oil and fry until they are a rich golden brown, about 10 minutes. Maintain an oil temperature of 350°F (175°C). Depending on the size of your pot, you may have to flip the thighs once to brown them evenly. When the first set of thighs is browned, transfer them to the rack and put the rack in the oven to allow the meat to finish cooking and stay warm while you fry the remaining chicken. Repeat with the rest of the thighs, allowing the last batch to rest for 10 minutes in the oven before serving.