Crispy Smoked Buttermilk Fried Chicken Recipe: Backyard Magic!

Crispy, golden southern smoked buttermilk fried chicken carries memories of summer cookouts and happy gatherings.

Aunts and grandmothers across the South have perfected this delectable technique through generations of delicious experiments.

Marinating tender chicken pieces in tangy buttermilk creates an incredibly juicy interior that promises pure comfort.

Smoky undertones elevate this classic dish beyond standard fried chicken recipes.

Each carefully seasoned bite delivers a perfect crunch that whispers nostalgic stories of home-cooked meals.

Delicate herbs and spices blend seamlessly with the rich, smoky flavor profile.

Wow your guests with this irresistible recipe that turns an ordinary dinner into an unforgettable culinary experience.

Why Smoked Buttermilk Fried Chicken Recipe Is So Crispy

• Smoky Flavor Adventure: This recipe transforms ordinary chicken into a mouthwatering masterpiece with deep hickory or apple wood smoking techniques that infuse rich, complex flavors into every juicy bite.
• Texture Perfection Technique: The double-coating method creates an incredibly crispy, golden-brown exterior while maintaining a tender, succulent interior that guarantees a delightful crunch with each mouthful.
• Weekend Culinary Project: This recipe offers a fun, rewarding cooking experience that elevates classic fried chicken by adding sophisticated smoking steps, making it perfect for food enthusiasts who enjoy spending time in the kitchen and impressing friends and family.
• Customizable Flavor Potential: The flexible marinade and spice blend allow home cooks to experiment with different hot sauces, wood chips, and seasoning combinations, ensuring the recipe never gets boring and matches individual taste preferences.

What You’ll Use For Smoked Buttermilk Fried Chicken Recipe

• Chicken Pieces: Protein base of the dish with mild flavor and tender texture, choose bone-in pieces for more moisture.
• Buttermilk: Helps tenderize chicken and adds tangy flavor, full-fat version recommended for better results.
• Hot Sauce: Provides subtle heat and additional flavor complexity.
• Salt, Black Pepper: Essential seasoning for enhancing overall taste.

• Garlic Powder, Smoked Paprika: Adds deep smoky and aromatic flavor profile.
• Flour, Cornstarch: Creates crispy exterior coating, all-purpose flour works best.
• Baking Powder: Helps create extra crispy breading texture.
• Egg: Helps breading adhere to chicken surface.

• Peanut Oil: Ideal high-heat oil for deep frying with neutral taste.
• Hickory, Apple, or Pecan Wood: Provides mild smoky flavor during smoking process.
• Honey, Hot Sauce, Ranch Dressing: Optional serving accompaniments with complementary flavors.

Instructions For Smoked Buttermilk Fried Chicken Recipe

Step 1: Create Flavor-Packed Marinade

• Buttermilk
• Hot sauce
• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Completely immerse chicken pieces in this magical mixture. Cover and park in the refrigerator for a flavor transformation lasting 4 hours or overnight.

Step 2: Fire Up the Smoker

Set your smoker to a cozy 225 degrees Fahrenheit. Choose wood chips that whisper delicious smoky tales – hickory, apple, or pecan work like culinary magic wands.

Step 3: Smoky Chicken Massage

Pull chicken from its buttermilk bath and gently pat dry. Massage a dry rub all over the chicken, ensuring every inch gets love. Slide chicken onto smoker grates and let it dance with smoke for 1.5 to 2 hours. Check that internal temperature hits 140 degrees Fahrenheit. Let chicken rest and catch its breath.

Step 4: Build the Crispy Armor

Create two warrior bowls:

• Flour
• Cornstarch
• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• Baking powder

• Reserved buttermilk marinade
• Beaten eggs

Step 5: Transform into Crispy Perfection

Heat peanut oil to a sizzling 350 degrees Fahrenheit in a deep fryer or Dutch oven. Dress each chicken piece in a double-layer costume:

• Roll in dry mixture
• Dunk in wet mixture
• Roll again in dry mixture

Fry each piece until golden and crunchy, about 3-4 minutes per side. Ensure internal temperature reaches 165 degrees Fahrenheit.

Step 6: Final Presentation

Let fried chicken rest on a wire rack to shed excess oil. Serve immediately with your favorite sidekicks like honey, hot sauce, or ranch dressing. Watch everyone’s eyes light up with excitement!

Tips To Get Smoked Buttermilk Fried Chicken Recipe Just Right

• Select the Right Buttermilk: Use full-fat buttermilk for a richer, more tender marinade that helps break down chicken proteins and adds tangy flavor.
• Control Smoking Temperature: Maintain a consistent 225F in your smoker to ensure even cooking and prevent drying out the chicken before frying.
• Double-Coat for Ultimate Crispiness: The two-step breading process creates an extra-crunchy exterior that locks in moisture and delivers maximum flavor texture.
• Manage Oil Temperature: Keep oil at steady 350F during frying to achieve golden-brown chicken without absorbing excess grease or becoming soggy.
• Rest Chicken Properly: Allow fried chicken to drain on a wire rack instead of paper towels, which can make the crispy coating soggy and trap steam.

Best Way To Store Smoked Buttermilk Fried Chicken Recipe

• Refrigerate leftover smoked buttermilk fried chicken in an airtight container for up to 3-4 days.
• Keep the chicken crispy by storing it separately from any sauces or dips.
• Place a paper towel inside the container to absorb excess moisture and prevent soggy breading.
• Reheat in the oven at 350F for 10-12 minutes to maintain the original crispiness, avoiding microwave reheating which can make the coating soft and rubbery.
• Freeze fully cooled chicken in a freezer-safe container for maximum 2 months; wrap each piece individually in plastic wrap before placing in the container to prevent freezer burn.
• When ready to enjoy frozen chicken, thaw overnight in the refrigerator and reheat following the oven method to restore its delicious crunch.

Sides That Work With Smoked Buttermilk Fried Chicken Recipe

• Craft the Perfect Southern Comfort Sidekick: Serve this smoky, crispy chicken alongside creamy mac and cheese and tangy coleslaw for a classic Southern meal that'll make taste buds dance with joy.
• Elevate Your Drink Game: Pair this rich, spicy chicken with a cold, hoppy IPA or a crisp pilsner to cut through the richness and complement the smoky flavors, creating a perfect flavor harmony.
• Sauce it Up: Drizzle homemade honey hot sauce or zesty ranch dressing over the chicken to add an extra layer of flavor that'll make this dish absolutely irresistible and keep everyone coming back for more.
• Cool Down with Pickles: Add some quick-pickled cucumber or classic dill pickles on the side to provide a bright, tangy contrast that'll refresh the palate between crispy, smoky bites.

Smoked Buttermilk Fried Chicken Recipe Variations To Try

• Spicy Southern Style: Add cayenne pepper and red pepper flakes to the marinade for an extra kick of heat that builds slowly with each bite.
• Herb-Infused Classic: Mix fresh rosemary, thyme, and sage into the flour mixture to create an aromatic herb-coated chicken with earthy undertones.
• Buttermilk Ranch Crunch: Incorporate dried ranch seasoning into the breading and sprinkle crushed ranch-flavored chips on top for a tangy, crispy texture.
• Honey Mustard Southern: Blend honey, dijon mustard, and a touch of brown sugar into the buttermilk marinade for a sweet and tangy flavor profile that caramelizes beautifully during frying.

FAQ For Smoked Buttermilk Fried Chicken Recipe

• Why use buttermilk for marinating chicken?

Buttermilk tenderizes the meat by breaking down proteins, making the chicken incredibly juicy and soft. Its tangy flavor also adds depth to the overall taste of the chicken.

• What makes this fried chicken different from regular recipes?

The smoking process before frying creates an extra layer of flavor and helps seal in moisture. The double coating technique ensures an extra crispy, crunchy exterior that’s packed with smoky, spicy seasonings.

• Can I use a different type of oil for frying?

Peanut oil is recommended because it has a high smoke point and adds a subtle nutty flavor. However, you can substitute with vegetable or canola oil if needed, though the taste might be slightly different.

• How do I know when the chicken is perfectly cooked?

Use a meat thermometer to check that the internal temperature reaches 165F. This ensures the chicken is fully cooked and safe to eat while remaining juicy and tender.

Smoked Buttermilk Fried Chicken Recipe

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4.8 from 16 reviews

• Total Time: 2 hours 25 minutes
• Yield: 4 1x

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Description

Crispy Southern smoked buttermilk fried chicken delivers a perfect balance of tangy buttermilk and smoky depth, promising a mouthwatering culinary experience. Golden-brown exterior and juicy interior make this recipe a soul-satisfying feast when craving comfort on your plate.

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Ingredients

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Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 drumsticks

Marinade and Seasoning:

• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper

Coating:

• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon baking powder
• 1 egg
• 4 cups peanut oil (or vegetable oil)

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Instructions

1. Prepare the chicken marinade by combining buttermilk, hot sauce, seasonings in a large mixing container, ensuring all spices are thoroughly whisked together for maximum flavor infusion.
2. Submerge chicken pieces completely in the marinade, covering every surface to guarantee deep flavor penetration, then refrigerate for minimum 4 hours or preferably overnight.
3. Configure smoker to precise 225F temperature, selecting wood chips like hickory or apple to impart a delicate smoky essence into the meat.
4. Extract chicken from marinade, meticulously patting each piece dry with paper towels to promote optimal breading adherence.
5. Generously coat chicken with dry rub, massaging seasonings into every crevice and surface for comprehensive flavor distribution.
6. Position chicken carefully on smoker grates, maintaining adequate spacing between pieces to allow consistent heat circulation.
7. Smoke chicken until internal temperature reaches 140F, which typically requires approximately 1.5 to 2 hours of consistent smoking.
8. Create breading mixture by combining flour, cornstarch, seasonings, and baking powder in one bowl, whisking to eliminate potential lumps.
9. Prepare secondary coating by blending reserved marinade with beaten eggs, creating a robust liquid dredging solution.
10. Heat peanut oil in deep fryer or heavy-bottomed pot to exactly 350F, monitoring temperature for perfect frying conditions.
11. Dredge smoked chicken pieces sequentially: first through seasoned flour mixture, then egg-buttermilk blend, and finally return to flour for enhanced crispiness.
12. Carefully lower coated chicken into hot oil, frying in batches to maintain optimal oil temperature and prevent overcrowding.
13. Fry each piece until exterior transforms to golden brown and crispy, approximately 3-4 minutes per side, ensuring internal temperature reaches 165F.
14. Transfer fried chicken onto wire cooling rack, allowing excess oil to drain and preserving crisp exterior.
15. Allow chicken to rest briefly, then serve immediately alongside preferred condiments like honey, hot sauce, or ranch dressing for maximum enjoyment.

Notes

• Marinating overnight intensifies the buttermilk’s tenderizing effect, ensuring juicier and more flavorful chicken meat.
• Experiment with different wood chips like cherry or mesquite to create unique smoky profiles that complement the chicken’s flavor.
• Double-coating the chicken creates an extra crispy, golden-brown crust that seals in moisture and provides delightful textural contrast.
• For gluten-free alternatives, replace wheat flour with rice flour or gluten-free all-purpose flour blend, maintaining the same crispy texture.

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 1 g
• Sodium: 1200 mg
• Fat: 40 g
• Saturated Fat: 9 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 150 mg