In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Submerge the whole chickens in the marinade, cover, and refrigerate for at least 4 hours or overnight for best results.

Marinate the Chicken

In a separate bowl, whisk together flour, cornstarch, more smoked paprika, cayenne pepper, salt, and black pepper.

Mix the Breading

In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the marinated chicken from the refrigerator, allowing excess marinade to drip off. Dredge each chicken in the breading mixture, ensuring an even coat.

Bread the Chicken

Carefully place the breaded chicken in the hot oil, frying in batches if necessary. Fry for about 15-20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow to rest for 10 minutes before serving.

Drain and Rest

whole chicken

buttermilk

hot sauce

garlic powder

onion powder

smoked paprika

salt

black pepper

all-purpose flour

cornstarch

more smoked paprika

cayenne pepper

vegetable oil

Smoked Slow Northern Fried Chickens

Smoked Slow Northern Fried Chickens inspired by NoBull Smokehouse.

smoked slow northern fried chickens

Recipe information

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