Recipe

Finger Lickin Fried Smoked Chicken Recipe

	Choclytcandy / All my dishes 11 months, 1 week ago Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison Prep:180m Cook:80m Servings:4	Choclytcand
	smoked fried chicken

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Ingredients

3 1/2 to 4 pounds chicken parts

Buttermilk, enough to cover, approx 3 cups

1 1/2 tbs Tabasco or other hot pepper sauce

2 to 3 tsp salt, either kosher or sea salt

1 tsp freshly ground black pepper

1 1/2 cups all-purpose flour

1 1/2 pounds solid shortening (3 cups)

3 tbs bacon drippings

Directions

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.

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