CaseT
TVWBB Platinum Member
I didin't smoker fry this time around. All the smokers or access to the smokers are blocked by snow. So this was done in the oven. Safeway had legs and thighs on sale for $0.88/# so I picked up a package of each. Froze the thighs and half the legs. We had just finished a jar of pickles. I decided that the 8 legs would go for a swim in the pickle juice. I put them in a vac bag, pulsed out some of the air and sealed them. I did a 18 hour soak.
Yesterday I pulled them from the brine and let them air dry a bit while I prepped the oven and dredge.
Preheat oven (12") and cast iron skillet with 1/3 cup Crisco to 425°. If doing this in smoker get smoker as hot as you can. I can get the WSM up to 400°+
While that is happening make up a seasoned dredge. I keep it pretty simple and you can use whatever spices you like. I used garlic, onion, cracked black pepper, and Hungarian smoked paprika. I did not add salt since the pickle brine contains enough. I eye ball the spices probably a teaspoon - teaspoon +1/2 of each. Mix spices with 1/4-1/3 cup flour. This is enough to do 8-12 legs. I had 8. I place the dredge in a large Ziploc and add the chicken and shake. usually I can get all 8 legs in at once.
Once the oven, pan , and Crisco has heated, shake chicken off to remove loose dredge and place into skillet. Bake for 30 minutes. Flip chicken bake for another 15-20 minutes.
Remove from pan onto paper towels , serve.
Yesterday I pulled them from the brine and let them air dry a bit while I prepped the oven and dredge.
Preheat oven (12") and cast iron skillet with 1/3 cup Crisco to 425°. If doing this in smoker get smoker as hot as you can. I can get the WSM up to 400°+
While that is happening make up a seasoned dredge. I keep it pretty simple and you can use whatever spices you like. I used garlic, onion, cracked black pepper, and Hungarian smoked paprika. I did not add salt since the pickle brine contains enough. I eye ball the spices probably a teaspoon - teaspoon +1/2 of each. Mix spices with 1/4-1/3 cup flour. This is enough to do 8-12 legs. I had 8. I place the dredge in a large Ziploc and add the chicken and shake. usually I can get all 8 legs in at once.
Once the oven, pan , and Crisco has heated, shake chicken off to remove loose dredge and place into skillet. Bake for 30 minutes. Flip chicken bake for another 15-20 minutes.
Remove from pan onto paper towels , serve.
