SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SMOKED WHOLE CHICKEN
Great rub for smoked chicken that doesn't overpower the chicken flavor.
Provided by Brent Rice
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C).
- Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
- Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
- Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
- Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g
SMOTHERED FRIED CHICKEN
This is soooooooo good! It is fork tender and great served with buttered rice or mashed potatoes. Add green beans or collard greens with some cornbread or rolls, and you have a real southern meal.
Provided by southern chef in lo
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
COLD-SMOKED FRIED CHICKEN
This is the best fried chicken ever. The smoke permeates the meat, seasoning it from the inside out. Combined with the crunchy exterior and juicy meat, it is revelatory. Just remember to let it rest before eating. It's almost impossible not to dive in immediately, but when the chicken is too hot you can't fully appreciate the texture and flavors. We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio. Whatever you do, just make sure you try this technique. It's a little bit of work for a big reward.
Yield serves 4
Number Of Ingredients 8
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.
SMOKY OVEN-FRIED CHICKEN RECIPE BY TASTY
Love fried chicken, but not wild about deep frying? Try baking it instead! These drumsticks are marinated in a flavor-packed buttermilk brine, then dredged in a crunchy mix of panko and cornflakes. After it's baked to golden brown perfection, serve it with your favorite sides.
Provided by Betsy Carter
Categories Dinner
Time 20h15m
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 470 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 34 grams, Sugar 10 grams
More about "smoked fried chicken recipes"
SMOKED BUTTERMILK FRIED CHICKEN - OR WHATEVER YOU DO
From orwhateveryoudo.com
4.3/5 (9)Total Time 15 hrsCategory Traeger RecipesCalories 418 per serving
- Combine the buttermilk brine ingredients together and place the chicken inside. Refrigerate overnight.
- Turn your smoker onto "smoke" setting, or 180°. Remove the chicken from the brine, pat off excess with paper towels, and place on the smoker for 2 hours.
- Right before you are ready to fry, combine the breading ingredients and set aside. Mix together the eggs and whole milk until fully combined.
SUPER CRISPY SMOKED FRIED CHICKEN {RECIPE} - FOOD FIDELITY
From foodfidelity.com
Category Main CourseCalories 447 per serving
- Make the buttermilk brine by adding the buttermilk, chopped jalapenos, and fresh herbs. Add chicken thighs to a large ziplock bag and add the brine. Seal the bag and refrigerate overnight.
SMOKED AND DEEP FRIED BONELESS CHICKEN WINGS - I …
From ilovegrillingmeat.com
2 LEFTOVER SMOKED CHICKEN RECIPES | JUNE 2022
From recipeself.com
BUTTERMILK FRIED CHICKEN RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
SMOKED DEEP FRIED CHICKEN WINGS (PERFECTLY CRISPY …
From ilovegrillingmeat.com
COLD-SMOKED FRIED CHICKEN RECIPE BY IDEAS IN FOOD
From thedailymeal.com
10 SMOKED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
SMOKED FRIED CHICKEN - OUT GRILLING
From outgrilling.com
5/5 (3)Total Time 35 minsServings 6Calories 797 per serving
SMOKY BBQ "FRIED" CHICKEN SANDWICHES | NICK MANGOLD | RECIPE
From rachaelrayshow.com
FRIED POTATOES AND SMOKED SAUSAGE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
SMOKED FRIED CRISPY CHICKEN - PITMASTERX
From pitmasterx.com
GRILL-FRIED CHICKEN: SIMPLE, CRISPY AND CLEAN
From chilesandsmoke.com
SMOKED FRIED CHICKEN WINGS RECIPE AND VIDEO | HEY GRILL, HEY
From pinterest.ca
SMOKED FRIED CHICKEN WINGS RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
SMOKED AND FRIED BUTTERMILK CHICKEN THIGHS
From smokedbbqsource.com
HAMILTON’S SMOKEHOUSE SMOKED FRIED CHICKEN - THE BEST DRESSED …
From bestdressedchicken.com
THE BEST FRIED CHICKEN RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
SMOKED AND FRIED CHICKEN THIGHS - BBQSTREET
From bbqstreet.nl
SMOKED BUTTERMILK FRIED CHICKEN RECIPE :: THE MEATWAVE
From meatwave.com
SMOKED FRIED CHICKEN | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
SMOKED CRISPY FRIED CHICKEN WINGS - BBQ PIT BOYS
From bbqpitboys.com
SMOKED & FRIED CHICKEN WINGS - KENT ROLLINS
From kentrollins.com
SMOKED CHICKEN THIGHS: OUR RECIPE, HOW TO SMOKE, & HOW LONG
From ownthegrill.com
SMOKED BBQ CHICKEN RECIPE - CHEF BILLY PARISI
From billyparisi.com
37 BEST SMOKER RECIPES TO TRY: BEEF, PORK, LAMB, CHICKEN + MORE
From smokedbbqsource.com
SMOKED CHICKEN QUARTER RECIPE - THERESCIPES.INFO
From therecipes.info
SMOKED FRIED CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUTHERN FRIED CHICKEN WITH SMOKY COLLARD GREENS | RECIPE
From rachaelrayshow.com
SMOKED FRIED CHICKEN RECIPE |SMOKED CHICKEN FRY | BEST FRIED …
From youtube.com
SMOKY FRIED CHICKEN | TRAEGER GRILLS
From traeger.com
SMOKED AND DEEP-FRIED CHICKEN WINGS - PITMASTERX
From pitmasterx.com
SMOKED AND FRIED CHICKEN WINGS RECIPE - TODAY.COM
From today.com
SMOKED FRIED CHICKEN WINGS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
SMOKED + FRIED CHICKEN WINGS? #SHORTS - RED MEAT LOVER
From redmeatlover.com
MAKE THIS FRIED CHICKEN RECIPE ON THE GRILL AND SKIP THE MESS!
From amazingribs.com
TRAEGER WHOLE SMOKED CHICKEN - TRAEGER GRILLS®
From traeger.com
SMOKED CHICKEN BIRYANI – SARGENT FARMS
From sargentfarms.ca
SMOKED FRIED CHICKEN. RECIPE BY LEENA TANEJA AT BETTERBUTTER
From betterbutter.in
SMOKED AND FRIED CHICKEN WINGS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SMOKED CRISPY CHICKEN - THE COOKIN CHICKS
From thecookinchicks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love