Smoked Fried Chicken Recipe

Make and chill brine

In a large pot, bring 2 cups of the water to a simmer. Add kosher salt, granulated sugar, crushed garlic, peppercorns, and bay leaves. Stir until salt and sugar dissolve. Remove from heat and add remaining 6 cups cold water to cool. Add ice to speed chilling. Once brine is cool (room temperature or below), submerge chicken pieces in the brine in a nonreactive container. Refrigerate for 4 hours (up to 6 hours).

Rinse and dry

Remove chicken from brine, discard brine, rinse each piece briefly under cold water to remove excess salt, then pat very dry with paper towels. Place on a wire rack and refrigerate uncovered for 30–60 minutes to further dry the skin (helps crispiness).

Apply rub

Combine paprika, coarse black pepper, garlic powder, onion powder, cayenne, and 1 tsp kosher salt in a bowl. Lightly coat each chicken piece with neutral oil, then rub the spice mixture evenly over the skin and into the crevices. Allow to sit at room temperature for 20–30 minutes while preparing smoker or oil (if using liquid smoke, brush 1/2 tsp over chicken now).

Cold smoke/Hot smoke

Preheat your smoker to 200–225°F (93–107°C). Add hickory or oak wood. Smoke the chicken skin-side up for 25–35 minutes to impart a mild smoke flavor (chicken should not be fully cooked; internal temp around 100–110°F). If you don’t have a smoker, apply 1/2 tsp liquid smoke mixed with a teaspoon oil and brush the chicken lightly instead. Remove from smoker and let rest 10 minutes on a rack to cool slightly — this helps set the rub and adds smoke flavor without overcooking before frying.

Prepare wet batter

In a large bowl whisk together buttermilk, hot sauce (if using), and the egg until combined.

Prepare dry dredge

In a separate wide bowl or shallow pan, whisk together flour, cornstarch, baking powder, paprika, salt, black pepper, and garlic powder until evenly mixed.

Coat chicken

One piece at a time, dip the smoked chicken in the buttermilk mixture, letting excess drip off, then press into the flour-cornstarch dredge to coat completely. For an extra-crisp double crust, return the coated piece to the buttermilk briefly and dredge again in the flour mix. Place coated pieces on a wire rack and let rest 10–15 minutes to allow the coating to adhere.

Heat oil

Pour oil into a heavy Dutch oven or deep fryer to about 3–4 inches depth. Heat to 325°F (163°C) for initial frying. Use a thermometer to maintain temperature.

First fry (render & cook through)

Fry chicken in batches without overcrowding for 8–10 minutes, turning once, until the coating is set and internal temperature reaches about 155–160°F (68–71°C). Maintain oil at 325°F. Remove to a clean wire rack set over a sheet pan.

Rest between fries

Let chicken rest 5–8 minutes. This lets juices redistribute and prepares the crust for final crisping.

Second fry (crisp)

Increase oil temperature to 350–360°F (177–182°C). Fry the batches again for 2–4 minutes until crust is deep golden brown and internal temperature reads 165°F (74°C). Drain on a wire rack; sprinkle with flaky finishing salt immediately.

Garnish and serve

Let chicken rest 5 minutes to reach final temperature, then garnish with chopped parsley and serve with lemon wedges if desired. Serve hot to preserve crunch; consider offering BBQ sauce, honey, or hot sauce on the side.