Pit-Fried Chicken on the SmokeFire

[SteveF (Alpine)]

We’ve been wanting to do this one for a while now. Sunk the chicken in buttermilk laced with Oakridge game bird and habanero death dust mix for 24 hours. Then tossed them in a mixture of all purpose flour and the same two rubs. Fried ‘em up in a blend of canola and butter and voila, wow, just about the most tender chicken we’ve ever had! More like sautéed for over an hour than fried. Served up with some fully loaded mashed cauliflower and vegetables. The Harry Soo Pit-Fried Chicken recipe was our inspiration.

 

[Brad Olson]

Nicely done, Steve! Sometimes I think buttermilk was invented for the sole purpose of making fried chicken better...

 

[Cliff Bartlett]

That is absolutely gorgeous Steve!! That chicken just looks..... crispy. I put Harry's vid in my bookmarks. Thanks.

 

[Bruno]

Very nice!! That’s going on the list of must try! I’ve got a ton of game bird and HDD, time to get to work!!

 

[JimK]

That's some of the best looking 'fried' chicken I've seen. And that cauliflower looks great.

 

[James J]

Great looking plate Steve!

 

[Michael Richards]

Yeah, this is on my to do list also. I do not make fried chicken very often, but a few times a year the family get a hankering for it. The next time they ask for it, it will be done in the CI on the Master Touch. That is some great looking chicken!

 

[Tony-Chicago]

Looks great. How long did it saute for? Looking for a sure-fire way to cook thighs without my amazing ability to dry things out.

 

[Greg in Utah]

Nicely done, Steve! Sometimes I think buttermilk was invented for the sole purpose of making fried chicken better...

AND biscuits and cornbread and pancakes.....

 

[SteveF (Alpine)]

Thanks everyone, we really appreciate it!!!

I do not make fried chicken very often

Thanks! It would be safe to say we haven’t fried anything in over five years, but this was awesome!

 

[SteveF (Alpine)]

Sometimes I think buttermilk was invented for the sole purpose of making fried chicken better...

It’s funny that even though I see it all the time in recipes and cooking shows, this was the first we’ve ever bought buttermilk. It certainly won’t be the last

 

[SteveF (Alpine)]

Looks great. How long did it saute for? Looking for a sure-fire way to cook thighs without my amazing ability to dry things out.

Fried for about 25 minutes to an internal temp of about 180

 

[Rich Dahl]

Winner winner perfect chicken diner! Nicely done.