Smo-fried Chicken

This hybrid recipe combines the flavors of my wood-fired Traeger and the texture of crispy fried chicken. A brine of buttermilk and pickle juice with Meat Church Honey Hog BBQ seasoning and a quick smoke bath before frying makes for one delicious fried chicken. Put it on a salad, use it for tacos, or make it into a sandwich. No matter what the final dish is, you are sure to love it!

Smo-fried Chicken

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Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups buttermilk
• 1/2 cup pickle juice dill
• 3-4 tbsp Meat Church Honey Hog BBQ seasoning divided
• 3 each chicken breasts or thighs quantity can be adjusted easily without needing additional brine.
• 1-2 cups all-purpose flour
• 2 cups canola or peanut oil
• 1 tsp flaky sea salt

Equipment

• Smoker
• cast iron skillet
• bowls
• sheet pan x2
• cooling rack
• paper bags for draining the fried chicken
• tongs or slotted spoon

Method

 

Buttermilk Pickle Brine

1. In a small bowl or 2 cup measuring cup, mix the buttermilk, pickle juice and 2 tablespoons of Meat Church Honey Hog BBQ. seasoning.
2. Half will be used to brine, and half for coating the chicken before frying.
3. Brine the chicken breasts in 1 cup of the brine mixture in a plastic bag or glass dish. Cover and refrigerate for at least an hour, before using.

Smoking the Chicken

1. Preheat your grill to 225F.
2. Remove the chicken from the brine, shaking off any excess brine. No need to pat it dry.
3. Smoke the chicken until an internal thermometer reads 110-125F.

Breading and Frying

1. While the chicken is smoking, heat the oil to 350F in a cast iron skillet.
2. Place a cooling rack over sheet pan to be used for resting the breaded chicken pieces.
3. In a bowl, mix 1-2 cups flour with 1-2 tablepoons of Meat Church Honey Hog BBQ seasoning.
4. In another bowl, pour the reserved 1 cup brine mixture.
5. Dip the chicken into the flour mixture, shaking off any excess. Place on the rack.
6. Add a few tablespoons of the brine mixture to the flour mixture and mix together until a bit of it is shaggy. This is to create some extra crunchy pieces.
7. Dip the chicken into the brine, shaking off any extra.
8. Dip the chicken into the flour.
9. Repeat, if desired. Dipping into the brine, and into the flour again.
10. Set the coated chicken onto the rack and allow to sit while you fry in small batches.
11. Fry the chicken for several minutes until an internal thermometer reads 165F (170-175F for thighs) and it is golden brown and crispy, turning the chicken over as necessary.
12. Remove the chicken from the hot oil, using tongs or a slotted spoon.
13. Allow the chicken to drain the chicken on paper bags or towels. Sprinkle with flaky salt while hot.
14. Enjoy!

Notes

I butterfly cut my chicken breasts, and then cut them into smaller pieces so they cook quicker, and more evenly. It’s also great to do if making slider size but completely optional.