Make the buttermilk brine by adding the buttermilk, chopped jalapenos, and fresh herbs. Add chicken thighs to a large ziplock bag and add the brine. Seal the bag and refrigerate overnight.
Remove from the refrigerate, rinse away the brine, and set the chicken on a wire rack lined baking sheet pan.
Smoke The Chicken
Pre-heat smoker for indirect cooking at no more than 225 degrees F.
Add all the spices together in a mixing bowl and mix well. Season the chicken with a quarter of the spice mix.
Smoke the seasoned chicken 30-45 minutes at low heat. Remove and set aside.
Fry The Chicken
Heat the fryer to 350 degrees F.
While the oil heats up mix together the egg and remaining buttermilk. Similarly prepare the dredge by mixing the flour, corn starch, and another ¼ of the spice mix.
Dip the smoked chicken into the egg wash mixture and then dredge making sure the chicken is fully covered.
Fry the chicken thighs for five minutes roughly and set on the prepared cooling rack. With the remaining spice mix, add a ½ cup of the hot and just used frying oil. Mix well and then serve the chicken topped with some of the spicy oil.
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Notes
Definitely use chicken thighs over other pieces like breasts, as dark meat is much more forgiving and not as easy to dry out.Keep the smoking temps low. You’re not trying to cook the chicken fully, you just want to infuse enough of the smoke flavor. The longer you cook the more smoke flavor. Too high a temps will cook the chicken too fast and also put you at risk of overcooking.For extra level of crispiness add a tablespoon of vodka to your brine.For your dredge add a few spoonfuls of the brine and mix in well.Pair the fried chicken with Belgian style fries, collards slaw, and fried okra.
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