How to Make Smoked Buttermilk Fried Chicken

Smoked Buttermilk Fried Chicken

This recipe takes classic fried chicken and enhances it in two key ways: a long buttermilk brine and a low-and-slow smoke before the final fry. Start by brining the chicken in a spiced buttermilk mixture overnight. After brining, the chicken goes into the smoker at a low temperature until it is cooked through and infused with smoke. Chill it thoroughly, then double-dredge in a well-seasoned flour mix and finish in hot oil for a perfectly crisp exterior with moist, smoky meat inside.

Because the chicken is fully cooked in the smoker, frying is mainly for achieving a crunchy coating and a beautiful golden color. This method reduces the time pieces spend in hot oil and helps ensure the interior stays tender.

Recipe Shopping List

Here’s everything you’ll need to make smoked buttermilk fried chicken. For precise measurements, consult the ingredient list in the recipe card below.

• Chicken pieces (breasts, thighs, drumsticks, wings)
• Buttermilk
• Hot sauce
• Salt
• Granulated garlic
• Pepper
• All-purpose flour
• Baking powder
• Baking soda
• Onion powder
• Cayenne pepper
• Mustard powder
• Ground thyme
• Paprika
• Eggs
• Whole milk
• Peanut oil (or another high smoke point oil)
• Butter

How To Make This Recipe

This overview outlines the main steps. For best results, follow the full recipe measurements and timings in the ingredient and instruction sections below.

1. Brine: Combine buttermilk, hot sauce, and seasonings, then submerge the chicken. Refrigerate for at least 12 hours (overnight or up to 48 hours).
2. Smoke: Preheat your smoker to around 225°F (or use a smoke setting). Remove chicken from the brine, pat dry, and smoke until the internal temperature reaches about 160°F.
3. Chill: Transfer smoked chicken to the refrigerator and cool completely—several hours or overnight works well.
4. Bread & Fry: Prepare a seasoned flour mixture and an egg wash. Double-dredge the chilled chicken, then fry in oil preheated to 350°F until the coating is crisp and golden.
5. Serve: Rest briefly on a wire rack, then serve while warm and crispy.

Recipe Tips

Follow these practical tips to get the crispiest, juiciest smoked fried chicken.

• Use a higher frying temperature: Because the chicken is already cooked through by the smoker, you can fry at about 350°F to brown and crisp the coating quickly without overcooking the meat.
• Don’t rush the brine: For best texture and flavor, brine for at least 12 hours; 24–48 hours is ideal.
• Pick the right oil: Use oils with high smoke points—peanut, avocado, or refined canola oil perform well.
• Drain on a rack: Rest fried pieces on a wire rack over a baking sheet so steam escapes and the coating stays crisp. Avoid paper towels or piling pieces on a plate.
• Keep warm in the oven: Hold finished pieces in a 225°F oven to stay warm while you fry remaining chicken. The oven maintains crispness without drying the meat.
• Double-dredge for extra crunch: Dredge in seasoned flour, dip in egg wash, then dredge again. This technique builds a thicker, crunchier crust. Season the flour generously and add cayenne if you like heat.

Serve This With

Pair your smoked buttermilk fried chicken with classic, comforting sides that balance texture and flavor. Consider smothered green beans, creamy mac and cheese, tangy coleslaw, or a classic potato salad. These sides complement the crunchy chicken and bring variety to the plate.

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