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