Smoked Fried Chicken Recipes

Steps:

• For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl.
• For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor.
• For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood.
• Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight.
• For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool.
• For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste.
• For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
• Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce.

Steps:

• Turn on the smoker, set it at the lowest possible temperature, and let it generate smoke for 10 minutes. Put the chicken thighs into one or two disposable aluminum containers that will fit in your smoker. Fill a third container with ice. Put the ice in the bottom of the smoker and put the chicken thighs on racks above the ice. Smoke the thighs for 1 hour and then turn them over. If the ice has melted, remove the container and replace with fresh ice. Smoke the chicken thighs for another hour.
• Put the buttermilk in a bowl and add the hot sauce and 2 tablespoons (36 grams) salt. Stir to dissolve the salt. When the thighs are done smoking, place them in a large zip-top bag and pour the buttermilk mixture over them. Seal the bag, pressing out any excess air, and turn the thighs in the bag. Place the bag in the refrigerator and let the thighs brine for 24 hours. Occasionally turn the bag so that the thighs are fully submerged and coated in the buttermilk.
• Set a baking rack over a sheet pan. Put the flour, 1/2 teaspoon (3 grams) salt, and cayenne in a bowl. Use a whisk to combine them evenly. Remove the chicken thighs from the buttermilk mixture and put them on the rack to drain. Dredge each thigh in the flour mixture and return it to the rack.
• Put the rice bran oil in a deep, heavy-bottomed chicken fryer or other large skillet. Heat the oil over medium-high heat until it reaches 360°F (182°C). Turn the oven to 250°F (120°C). Take a second baking rack and put it on a sheet pan. When the oil is hot, add 3 or 4 thighs to the oil and fry until they are a rich golden brown, about 10 minutes. Maintain an oil temperature of 350°F (175°C). Depending on the size of your pot, you may have to flip the thighs once to brown them evenly. When the first set of thighs is browned, transfer them to the rack and put the rack in the oven to allow the meat to finish cooking and stay warm while you fry the remaining chicken. Repeat with the rest of the thighs, allowing the last batch to rest for 10 minutes in the oven before serving.