I bought a 4 pound chicken and cut it into pieces. I used the backbone and the giblets to make chicken soup. The rest of it was "fried" in my smoker.
This is a great way to cook "fried" chicken if you want to reduce your fat intake. It's crispy and delicious. In fact, if I didn't tell you, you would never know the chicken was cooked in a smoker rather than a deep fryer.
First, I brined the chicken for three hours in a mixture of:
1 gallon of water
3/4 cup of salt
1/2 cup brown sugar
2 TBS of Black Pepper
2 TBS Ground Celery Seed
1 TBS Worcestershire Sauce
I didn't need the whole gallon of brine, but I made a whole gallon never the less.
After the brine, I dried the chicken pieces with paper towels and let them sit while I fired up my smoker. I used regular K charcoal with nothing added for smoke. I made sure the fire was burning clean.
Once my smoker was up to 350F, I made up a flour and seasoning mixture of:
1 1/2 cups of Wondra flour (Basically bread flour, this is a key ingredient)
1 cup Panko Bread crumbs
2 TBS Black Pepper
1 TBS Sea Salt
1 TBS Granulated Garlic
1 teaspoon of cayenne pepper
I mixed all of the dry ingredients in a zip lock bag.
I made an egg wash using only the egg whites of 3 eggs and about 1/4 cup of water.
I dipped the chicken pieces in the egg wash and then put them one at a time in the zip lock bag and shook it until each piece was well coated with flour. I shook off the excess and set the chicken aside to rest for about 3 minutes maximum.
I then gave the chicken a light spray of Pam spray vegetable oil and put it in the smoker.
Here is an in progress pic.
I let the chicken cook for about 1 hour and 15 minutes. I checked the internal temp and it was at about 180F minimum in each piece.
The chicken was very crispy and flavorful. Also, while it was well done, some of it was a little pink on the inside but that is just what happens when you cook chicken in a smoker.
I will post more info on my blog tomorrow.
Thanks for looking.
This is a great way to cook "fried" chicken if you want to reduce your fat intake. It's crispy and delicious. In fact, if I didn't tell you, you would never know the chicken was cooked in a smoker rather than a deep fryer.
First, I brined the chicken for three hours in a mixture of:
1 gallon of water
3/4 cup of salt
1/2 cup brown sugar
2 TBS of Black Pepper
2 TBS Ground Celery Seed
1 TBS Worcestershire Sauce
I didn't need the whole gallon of brine, but I made a whole gallon never the less.
After the brine, I dried the chicken pieces with paper towels and let them sit while I fired up my smoker. I used regular K charcoal with nothing added for smoke. I made sure the fire was burning clean.
Once my smoker was up to 350F, I made up a flour and seasoning mixture of:
1 1/2 cups of Wondra flour (Basically bread flour, this is a key ingredient)
1 cup Panko Bread crumbs
2 TBS Black Pepper
1 TBS Sea Salt
1 TBS Granulated Garlic
1 teaspoon of cayenne pepper
I mixed all of the dry ingredients in a zip lock bag.
I made an egg wash using only the egg whites of 3 eggs and about 1/4 cup of water.
I dipped the chicken pieces in the egg wash and then put them one at a time in the zip lock bag and shook it until each piece was well coated with flour. I shook off the excess and set the chicken aside to rest for about 3 minutes maximum.
I then gave the chicken a light spray of Pam spray vegetable oil and put it in the smoker.
Here is an in progress pic.
I let the chicken cook for about 1 hour and 15 minutes. I checked the internal temp and it was at about 180F minimum in each piece.
The chicken was very crispy and flavorful. Also, while it was well done, some of it was a little pink on the inside but that is just what happens when you cook chicken in a smoker.
I will post more info on my blog tomorrow.
Thanks for looking.
