Get ready to take your taste buds on a flavorful ride with my Smoked Fried Chicken cooked on the Pitts & Spitts Smoker! 🔥🍗 Perfectly smoked and crispy, this recipe combines the bold flavors of my Fire & Smoke and Low & Slow Seasonings with a delicious blend of buttermilk, mustard, and hot sauce for a crispy, juicy chicken experience like no other. Whether you're cooking for Mardi Gras or any big celebration, this chicken will definitely steal the spotlight! Serve it up with some pickled jalapenos for the ultimate flavor kick. Ready to wow your guests? Let’s get smoking! 😎🔥

Ingredients

• 1 whole chicken, cleaned and separated
• 2 and 1/2 cups buttermilk, divided
• Juice from jar of pickled jalapenos (about half from a 12 oz. jar)
• 2 tbsp Creole mustard, divided
• Hot sauce, to taste
• 1/2 cup Boudreaux's Backyard Fire & Smoke Creole Seasoning
• 1/4 cup Boudreaux's Backyard Low & Slow Simmer Seasoning
• 3 tsp ground mustard
• 3 cups all-purpose flour
• 1 cup cornstarch
• 1 egg

Directions

1. Prepare the Marinade:

In a large bowl, combine 1 ½ cups buttermilk, jalapeno juice, 1 tbsp Creole mustard, and hot sauce to taste. Mix well. Add the chicken to the bowl, ensuring it’s fully submerged. Cover and refrigerate overnight to marinate.

2. Set up the Smoker:

Preheat the smoker to 250°F. Place the chicken pieces on a sheet pan lined with a wire rack. Let the chicken dry slightly while you prepare the seasonings.

3. Prepare the Seasoning:

In a medium bowl, mix together the Fire & Smoke Creole Seasoning, Low & Slow Simmer Seasoning, and ground mustard.

4. Season the Chicken:

Season each piece of chicken generously with the seasoning mix, reserving some of the seasoning for the dry batter. Place the chicken on the smoker and let it smoke for a few hours. The chicken should not be fully cooked yet, just infused with a smoky flavor.

5. Prepare the Dry Batter:

In a large bowl, combine the flour, cornstarch, and the remaining seasoning mix (to taste). Stir until well combined.

6. Prepare the Wet Batter:

In a shallow bowl, whisk together 1 egg, 1 cup buttermilk, hot sauce to taste, 1 tbsp Creole mustard, and more seasoning mix (to taste).

7. Batter the Chicken:

Dredge each piece of chicken in the dry batter first, then dip in the wet batter, and coat again with the dry batter. Place the battered chicken back on a sheet pan.

8. Fry the Chicken:

Heat oil in a deep fryer or large pot to 350°F. Fry the chicken in batches until golden brown and crispy. Once fried, place the chicken on a wire rack to drain excess oil. While the chicken is still warm, sprinkle with extra seasoning mix to taste.

9. Serve:

Serve the smoked fried chicken as is or garnish with pickled jalapeno slices for an extra kick.