How to make it

  • At least 3 to 12 hours before you plan to barbecue, place the chicken in a shallow dish.
  • Pour buttermilk and Tabasco over the chicken. Turn the chicken in buttermilk to coat it well. Cover and refrigerate, turning at least 4 times during this time.
  • Prepare the smoker for barbecuing, bringing the temperature to 200 degrees to 220 degrees.
  • Drain the chicken, reserving the marinade in the refrigerator. Allow the chicken to stand at room temperature for about 20 minutes.
  • Transfer the chicken to the smoker and cook for 35-45 minutes, long enough to give the bird some smoky flavor but only cook it partially.
  • Return the chicken to the buttermilk bath.
  • Pour the flour into a medium-size brown paper sack and sprinkle with the salt and pepper (and any other seasoning you want to add).
  • In a 10-inch to 12-inch cast-iron skillet, melt the shortening and bacon drippings over high heat. When small bubbles form on the surface, reduce the heat to medium-high. Drain each piece of chicken and drop them into the bag of seasoned flour. Shake well to coat.
  • Lower each piece gently into the skillet skin-side down. Arrange the chicken so that all pieces fit snugly together, although they should not stick to each other.
  • Reduce the heat to medium and cover the skillet. Fry the chicken for 10-11 minutes.
  • Reduce the heat to medium-low, uncover the chicken and turn it over.
  • Fry, uncovered for another 10-11 minutes.
  • The chicken will be a rich mahogany brown and should be cooked through and tender inside.
  • Cut into a test piece first, cooking an additional minute or two if needed.
  • Remove the chicken, drain it , and serve piping hot.

Reviews & Comments 1

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    " It was excellent "
    peepers ate it and said...
    This is the way to make fried chicken. Absolutely awesome and you more than deserve 5+++ forks!
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