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Smoked Buttermilk Fried Chicken Recipe

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This Smoked Buttermilk Fried Chicken is the ultimate combination of smoky, juicy, and crispy! The chicken is first smoked low and slow for incredible flavor, then dredged in seasoned buttermilk batter and fried to golden perfection. It’s the perfect twist on classic fried chicken!

Ingredients

Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 4 drumsticks (or any cut of your choice)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional, for extra flavor)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the Dry Rub:

  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)

For the Breading:

  • 2 cups all-purpose flour
  • ½ cup cornstarch (for extra crispiness)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon baking powder (for light, crispy coating)
  • 1 egg (beaten, for binding)

For Frying:

  • 4 cups peanut oil (or vegetable oil)

Instructions

1. Marinate the Chicken

  1. In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, garlic powder, and smoked paprika.
  2. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours (or overnight for best results).

2. Preheat the Smoker

  • Set your smoker to 225°F and use wood like hickory, apple, or pecan for a mild, smoky flavor.

3. Smoke the Chicken

  1. Remove the chicken from the buttermilk (reserve the marinade for later).
  2. Pat the chicken dry and coat evenly with the dry rub.
  3. Place the chicken on the smoker grates and smoke for 1½ to 2 hours, or until the internal temperature reaches 140°F.
  4. Remove the chicken and let it rest while you prepare for frying.

4. Prepare the Breading

  1. In one bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, and baking powder.
  2. In a separate bowl, whisk the beaten egg into the reserved buttermilk marinade.

5. Fry the Chicken

  1. Heat peanut oil in a deep fryer or Dutch oven to 350°F.
  2. Dredge each piece of smoked chicken in the flour mixture, then dip in the buttermilk-egg mixture, then back into the flour mixture for a double coating.
  3. Fry the chicken in batches for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F.

6. Rest & Serve

  • Place fried chicken on a wire rack to drain excess oil.
  • Let it rest for 5 minutes, then serve hot with honey, hot sauce, or ranch dressing!

Notes

  • Want extra-crispy chicken? Add ½ teaspoon baking soda to the flour mixture.
  • Don’t have a smoker? Add ½ teaspoon liquid smoke to the buttermilk marinade for a smoky flavor.
  • For a spicier version, mix cayenne into the flour or serve with spicy honey!

Find it online: https://ukfinda.com/smoked-buttermilk-fried-chicken-recipe/