Finger Lickin Smoked Chicken Recipes

FLASH-FRIED FINGER-LICKIN' CHICKEN

Steps:

• Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

FINGER-LICKIN' SMOKED CHICKEN

Steps:

• Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour.
• Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up.
• Cook chickens on charcoal grill with mesquite charcoal.
• Turn often and baste with butter/7-Up mixture several times.
• When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.

FINGER LICKIN' OVEN BARBECUE CHICKEN

Steps:

• Pour canola oil into a large frying pan and heat over medium heat.
• Add chicken pieces and brown well.
• Remove chicken and place in a 9x13-inch baking pan.
• Preheat oven to 350°F.
• Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
• Sauté about 2 minutes.
• Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
• Pour sauce mixture into frying pan with onion and stir to combine.
• Simmer sauce for 15-20 minutes to allow the flavors to blend.
• Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
• Bake chicken for 30 minutes or until juices run clear.
• Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.