Chicken - Que fried

I have and its really pretty good.

BUT! I think I would change the way I would do it next time.

Season under the skin, fry it enough to crisp up the skin, then season the outside and smoke til done.

I have done it a few times, and i've always seasoned, smoked, then fried (about 1-2 mins), and it seems to cook off all the seasonings ... Not to mention it really pollutes the oil.

quote:

Originally posted by DasPit:

BUT! I think I would change the way I would do it next time.

Season under the skin, fry it enough to crisp up the skin, then season the outside and smoke til done.

Wow, never even thought of frying first. I guess because I assumed, and maybe incorrectly, that the chicken would not take the smoke after it reached a certain temp, i.e., ~140.

The intial idea came to me while at my weekend cabin, as one of my buddies just loves fried chicken, but also would die for my Q (dude faces tough life or death choices ). I thought, what the heck - I'll give it a try. I searched for weeks to try and find something in an internet search result, but coudn't find a signle result that matched. Like I said, I whimed it.

As usual, at a school trivia night, I always bring lots of que. People now know that they will get no better anywhere near here from a restaurant, so they began dropping off "trade-off's" for some que a few years ago. Just loved the single barrel Jack Daniels trade! 3 que fried quarters and a half a slab of ribs for some single barrel.

Anywho, glad to know I wasn't dane bramaged in thinking of que fried chicken. And love to hear some more stories...

My Dad used to do this with catfish. He loved to fish for catfish, and eat 'em. I believe he smoked, then fried. I've never tried it.

Kgp,

I think your Idea is right on.

They had some one on tv who did the same thing with buffalo wing.

Smoked, fried, and sauced.

But why not go ahead and try a lite rub while smoking and then do the fry???

RandyE

Why fry?

Smoke it for a while and then cook it on 375. I've done it that way many times and it's just as crispy as if fried.

Why fry?

Try it. It adds something to the finished product. Not by much of course, but there is a bit of a difference.

quote:

Originally posted by SmokinOkie:
Why fry?

Smoke it for a while and then cook it on 375. I've done it that way many times and it's just as crispy as if fried.

Smokin- Can you tell me more about how you get crispy chicken skin? I've tried several times in my FE100 and although it's not rubbery, it's far from crispy. I have been preheating the smoker for 1 hour at around 275 and then cooking at 375 until the chicken is done. I have been doing thighs and they take about 40-45 minutes at that temp. I've been mostly using dry rubs. Any suggestions? Thanks
Don