Smoked Fried Chicken Recipe
Drizzled with chipotle barbeque sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
Prepare the Frying Setup
In a large, heavy pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 3
Dredge the Chicken
In a separate bowl, add the all-purpose flour. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in flour, shaking off any excess.
- 4
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for 10-15 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C).
- 5
Drain and Sauce
Once fried, remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Drizzle with chipotle barbeque sauce before serving.
