Skillet Frying
Smoky Fried BBQ Chicken
Ingredients
3 1/2 to 4 pounds chicken parts shopping list
buttermilk, enough to cover, approx 3 cups shopping list
1 1/2 tbs Tabasco or other hot pepper sauce shopping list
2 to 3 tsp salt, either kosher or sea salt shopping list
1 tsp freshly ground black pepper shopping list
1 1/2 cups all-purpose flour shopping list
1 1/2 pounds solid shortening (3 cups) shopping list
3 tbs bacon drippings shopping list
Directions
At least 3 to 12 hours before you plan to barbecue, place the chicken in a shallow dish. Pour buttermilk and Tabasco over the chicken. Turn the chicken in buttermilk to coat it well.
Cover and refrigerate, turning at least 4 times during this time. Prepare the smoker for barbecuing, bringing the temperature to 200 degrees to 220 degrees.
Drain the chicken, reserving the marinade in the refrigerator. Allow the chicken to stand at room temperature for about 20 minutes.
Transfer the chicken to the smoker and cook for 35-45 minutes, long enough to give the bird some smoky flavor but only cook it partially.
Return the chicken to the buttermilk bath.
Pour the flour into a medium-size brown paper sack and sprinkle with the salt and pepper (and any other seasoning you want to add).
In a 10-inch to 12-inch cast-iron skillet, melt the shortening and bacon drippings over high heat. When small bubbles form on the surface, reduce the heat to medium-high. Drain each piece of chicken and drop them into the bag of seasoned flour. Shake well to coat.
Lower each piece gently into the skillet skin-side down. Arrange the chicken so that all pieces fit snugly together, although they should not stick to each other.
Reduce the heat to medium and cover the skillet. Fry the chicken for 10-11 minutes.
Reduce the heat to medium-low, uncover the chicken and turn it over.
Fry, uncovered for another 10-11 minutes.
The chicken will be a rich mahogany brown and should be cooked through and tender inside.
Cut into a test piece first, cooking an additional minute or two if needed.
Remove the chicken, drain it , and serve piping hot.
About the Author
My love of cooking started when I was 15, and since then I have enjoyed cooking Italian, Barbecue and Spanish cuisine and developed a great enthusiasm for creating new, and unique dishes. If you enjoy great recipes that you can use at home, then visit Barbecue Party, where you will find a wide selection of delicious barbecue recipes as well as a superb selection of Char Broil barbecue grills and accessories.
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