Our recipe for Brined, Smoked & Fried Chicken layers flavor and texture to produce one unforgettable dish. The chicken is brined to lock in moisture, gently smoked for deep savory complexity, then fried to achieve a crisp, golden crust. The result is juicy, smoky meat with a crunchy exterior — ideal for cookouts, family dinners, or anytime you want to elevate classic fried chicken.
Brined Smoked & Fried Chicken
This recipe brings together three trusted techniques — brining, smoking, and frying — to make fried chicken that’s juicy on the inside and satisfyingly crispy on the outside. Brining seasons and tenderizes the meat, low-temperature smoking adds a subtle smokiness without drying the chicken, and frying at the right temperature yields the best possible crust.
It’s not the quickest dish to prepare, but the extra time and attention pay off with flavor and texture few simple fried chickens can match. Follow the steps and the printable recipe card at the bottom for exact ingredient amounts and timing.
Why You’ll Love This Dish
- Juicy, Well-Seasoned Meat: Brining helps the chicken retain moisture while infusing flavor throughout.
- Layered Smokiness: Low-and-slow smoking adds depth without overpowering the natural chicken taste.
- Crispy, Crunchy Crust: A two-stage dredge with crackers and cornstarch creates a sturdy, crunchy coating that holds up to serving.
- Flexible: Use legs, thighs, or breasts; adjust rubs and smoke time to your preference.
- Great for Groups: This recipe scales well and makes a standout main course for gatherings.
Get 75+ of my favorite Traeger Recipes for more inspiration.
Recipe Shopping List
You’ll find most of these ingredients at a well-stocked grocery store. For exact quantities, see the recipe card below.
- Chicken (legs, thighs, or breasts)
- Neutral frying oil (vegetable, canola, or peanut)
- Kosher salt
- Chicken rub or seasoning blend
- Black peppercorns
- Bay leaves
- Lemon
- All-purpose flour
- Large eggs
- Cornstarch
- Saltine crackers (or substitute breadcrumbs)
Try these wings or other smoked-and-fried variations for smaller portions.
How To Make This Recipe
Here’s a clear overview of the full process. Read through the procedure before beginning so you can plan your timing (brining and smoking take the most time).
- Brine the chicken: Dissolve salt and aromatics in water, add the chicken, and refrigerate 24 hours. Brining seasons and helps the meat stay moist during cooking.
- Smoke the chicken: Pat the pieces dry, then smoke at about 200°F for roughly 2 hours. Smoking creates a gentle, savory flavor without overcooking.
- Cool: Chill the smoked chicken for an hour to firm up the skin and make dredging easier.
- Dredge and coat: Set out three bowls — flour, beaten eggs, and a cracker/flour/cornstarch mixture. Coat each piece in flour, egg wash, then the cracker mixture to form a crunchy crust.
- Fry: Heat oil to 350°F and fry until the coating is golden and an instant-read thermometer reads 165°F in the thickest part. Drain briefly on a rack to keep the crust crisp.
Serve with classic sides like potato salad or coleslaw for a full plate.
Recipe FAQ & Tips
Store cooled leftovers in an airtight container in the refrigerator for up to three days. To keep the crust from softening, place pieces on a rack rather than wrapping tightly in foil.
Reheat in a 350°F oven for 15–20 minutes to restore crispness. Avoid microwaving, which will make the crust soggy.
Yes. You can brine and smoke the chicken a day before, then refrigerate and finish by dredging and frying when ready to serve.
Absolutely. Swap seasonings, use breadcrumbs instead of crackers, or try different wood chips for the smoke to suit your taste.
Want a crunchy side? Coleslaw or pickles are great partners for smoked-fried chicken.
Serve this with…
- Coleslaw for a crisp, refreshing contrast.
- Biscuits or cornbread to soak up juices and balance textures.
- Pickles or quick-pickled veggies for a tangy counterpoint.
- Mashed potatoes for a classic, comforting accompaniment.
More Chicken Ideas
- Traeger Chicken Wild Rice Casserole — a cozy baked option.
- Sweet Heat Smoked Spicy Chicken Wings — for a bold, snackable bite.
- Instant Pot shredded chicken — a fast, versatile pantry-friendly option.
Brined Smoked and Fried Chicken
This recipe combines brining, smoking, and frying to create one of the most flavorful fried chickens you can make at home. Plan ahead for the brine and smoke time, and you’ll be rewarded with tender, smoky meat and a crunchy coating.
Ingredients
- 3 pounds chicken (legs, thighs, or breasts)
- 2 quarts oil for frying
Brine
- 2 quarts water
- ¼ cup kosher salt
- 1 tablespoon chicken rub or seasoning
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 lemon, sliced
Dredge 1
- 1 cup all-purpose flour
Egg wash
- 4 large eggs, beaten
Dredge 2
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 sleeve saltine crackers, crushed (or 1–1¼ cups breadcrumbs)
Instructions
- In a large bowl, dissolve the salt into the water and add the chicken rub, peppercorns, bay leaves, and lemon. Mix until the salt is fully dissolved.
- Submerge the chicken in the brine, cover, and refrigerate for 24 hours.
- Remove the chicken from the brine, pat dry, and discard the brine.
- Place the chicken in a smoker or on a grill set to 200°F and smoke for about 2 hours, until a light smoke flavor has developed and the exterior is firm.
- Chill the smoked chicken in the refrigerator for about an hour to cool and firm the skin before dredging.
- Heat oil in a deep pot or fryer to 350°F. Use a thermometer to maintain a consistent temperature.
- Prepare three bowls: one with 1 cup flour, one with the beaten eggs, and one with the crushed saltines, 1 cup flour, and cornstarch combined.
- Dredge each piece of chicken in flour, then the egg wash, then the cracker mixture. Shake off any excess coating and set pieces on a rack briefly.
- Fry pieces in batches, keeping the oil near 350°F, until golden brown and the internal temperature reaches 165°F, about 8 minutes per piece depending on size. Drain on a rack to keep the crust crisp.
Nutrition Information (per serving)
Calories: 845 | Total Fat: 40g | Saturated Fat: 12g | Trans Fat: 0.2g | Unsaturated Fat: 25g | Cholesterol: 337mg | Sodium: 7328mg | Carbohydrates: 62g | Fiber: 4g | Sugar: 1g | Protein: 56g