Our awesome recipe for Brined Smoked and Fried Chicken combines layers of flavor and texture that make this a must-try dish. The chicken is soaked in a flavorful brine for extra juiciness, smoked for a rich, smoky taste, and then fried for the perfect crunch. The result is a crispy, tender dish perfect for cookouts or when you want to level up your fried chicken game.
Brined Smoked & Fried Chicken
I am borderline obsessed with this recipe. It combines three fundamental techniques; brining, smoking, and frying, to create a fried chicken that’s juicy and flavorful on the inside and crispy and crunchy on the outside.
If you love fried chicken and smoked foods, this is a “must try” for you at some point. It isn’t the fastest recipe, but it is worth every single second of effort you’ll put into it.
We have done Smoked and Fried Chicken before, that time with a buttermilk brine, and Smoked and Fried Wings, too. That original version isn’t breaded, but we recently did some killer lightly breaded Smoked & Fried Wings, and Smoked & Fried Buffalo Wings too. They were SO stupid good.
Why you’ll love this dish…
- Juicy Chicken: The brining process helps keep the meat tender and flavorful.
- Smoky Flavor: Slow smoking adds a rich, savory layer.
- Crispy Coating: The double-dredge method creates a crunchy, satisfying crust.
- Customizable: Tweak the seasonings or smoke time to suit your taste.
- Perfect for Sharing: A great dish for gatherings or family meals.
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Brined, Smoked & Fried Chicken shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken (legs, thighs, breasts)
- Oil
- Kosher Salt
- Chicken Rub
- Black Peppercorns
- Bay Leaves
- Lemon
- Flour
- Eggs
- Cornstarch
- Saltine Crackers
Blackstone Wings with Everything Rub
How to make Brined, Smoked & Fried Chicken
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Brine the Chicken: Mix all the brine ingredients together and soak the chicken in the mixture for 24 hours in the fridge.
- Smoke the Chicken: Pat the chicken dry, and smoke it at 200°F for 2 hours.
- Cool the Chicken: Let the chicken cool in the fridge for about an hour before frying.
- Dredge and Coat: Set up bowls for the flour, egg wash, and cracker-flour mixture. Dredge the chicken through each, making sure it’s well coated.
- Fry the Chicken: Heat oil to 350°F and fry each piece for about 8 minutes, or until the internal temperature reaches 165°F.
Try our classic Potato Salad with this!
FAQ
How should I store leftovers?
Keep any leftover chicken in an airtight container in the refrigerator for up to three days. To prevent it from getting soggy, don’t wrap it too tightly in foil.
What’s the best way to reheat fried chicken?
For best results, reheat in a 350°F oven for 15–20 minutes to get the coating crispy again. Microwaving will make the chicken lose its crunch.
Can I make this ahead of time?
Yes, you can brine and smoke the chicken a day before, then refrigerate it until you’re ready to fry.
Can I change the recipe?
Feel free to swap out the chicken rub for different seasonings or use breadcrumbs instead of saltines for the coating. You can also experiment with different types of wood for smoking.
How about some Coleslaw?
Serve this with…
- Coleslaw for a fresh, crunchy side.
- Biscuits or cornbread to round out the meal.
- Pickles for a tangy bite that complements the smoky chicken.
- Mashed potatoes for a hearty, comforting side.
Eat More Chicken!
We love some crunch!
Brined Smoked and Fried Chicken
Ingredients
- 3 pounds chicken legs, thighs, breasts
- 2 quarts oil
Brine:
- 2 quarts water
- 1/4 cup kosher salt
- 1 tablespoon chicken rub
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 lemon
Dredge 1:
- 1 cup flour
Egg wash:
- 4 large eggs
Dredge 2:
- 1 cup flour
- 1/4 cup cornstarch
- 1 sleeve saltine crackers
Instructions
- In a large bowl, combine all the brine ingredients and mix until the salt is fully dissolved.
- Add the chicken to the brine, cover, and refrigerate for 24 hours.
- Remove the chicken from the brine and pat it dry with a paper towel. Discard the brine.
- Place the chicken on a grill preheated to 200°F and smoke for 2 hours.
- After smoking, refrigerate the chicken for about an hour to cool.
- Heat the oil in a large pot to 350°F.
- While the oil heats, prepare three bowls for the dredging process.
- In the first bowl, place 1 cup of flour. In the second, beat the eggs. In the third bowl, combine the crushed saltine crackers, 1 cup of flour, and cornstarch.
- Dredge each piece of chicken in the first bowl (flour), then the egg wash, and finally the cracker-flour mixture. Shake off any excess coating.
- Fry the chicken in the hot oil for about 8 minutes, ensuring it reaches an internal temperature of 165°F before serving.
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Josh
Thursday 3rd of October 2024
If just doing chicken tenders instead of bone-in pieces, how long do you think it should be fried?
Nicole Johnson
Saturday 5th of October 2024
It'll be about the same amount of time. It is really about getting the exterior browned and crunchy moreso than cooking the interior with this recipe. They'll be cooked during the smoking process.