Skip to main content

Has anyone tried partially smoking some chicken and then frying it? I did my first batch a few months back on a whim, and was pleasantly suprised. I rubbed with nothing and placed in the FE @ 180 for about an hour. Removed and breaded with a bit of CS chicken rub added to the breading and then fried in my turkey fryer as you would for normal fried chicken. I was pleasantly suprised, and the others that had some where blown away. Just curious if anyone else has tried something like this...
Original Post

Replies sorted oldest to newest

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. Smiler
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 Big Grin). 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. Smiler

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

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×