Deep fried then smoked chicken strips

Discussion in 'Poultry' started by smohk, Oct 13, 2011.

  1. These turned out REALLY well. Much better than I anticipated. No pictures (they were leaving the plate as soon as I set it down for the next batch)

    step 1...aquire chicken. I took the easy route this time and bought the off brand chicken tenders.

    step 2 (as per Jeff's advice) anytime I think about smoking chicken I'll brine or marinate it. I marinated this in (again store bought) lemon pepper and a mesquite marinade and let them sit overnight in it.

    Step 3 fill a ziplock bag (a sealable bowl would probably be better for this) with a 1 to 1 ratio of Jeff's rub and breadcrumbs (I used the italian ones for that little bit of extra flavor)

    step 4 get chicken out of marinade  and put into  bag/bowl and shake until well coated (bag comes in handy here as I could press the rub in also)

    step 5 let these get up closer to room temp (I figured it was ok since I was going to dunk them in hot oil anyway)

    step 6 place in deep fryer. I have a small side by side fryer and had the fryer set @ 350 and would leave them in for about 4 minutes (maybe a little less depending on how much you want to smoke them)

    step 7 since I forgot earlier...get the smoker ready lol  I used my ECB for this and didn't worry much about tempurature as the fryer was doing all of the cooking. I ran it with a REALLY heavy smoke though.

    step 7.1 after you pull the chicken out of the fryer put it in the smoker. I was running these for about 10 minutes in the smoker but was told I needed to do it longer. I was looking for just a hint of smoke flavor on the crust not much more. A few people thought it would better better if I had left it on there longer. May try that next time.

    These were really juicy due to the marinading and had a nice crunch from the fryer.I made two 3 lb bags of these and didn't have any left overs so I must have done something right.

    What I'll do next time though is put bigger batches in the smoker. I didn't want to overload my little fryer (it was the first time I used it) and was doing just 5 or 6 strips in each basket and when I had two baskets I'd put them in a wire dish (for lack of a better term) and throw them on the smoker. I was opening and closing the smoker ALOT. Next time bigger batches, maybe a bit longer so I don't have to run so heavy on the smoke.
     
  2. roller

    roller Smoking Guru SMF Premier Member

    Sounds real good !!!!
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice.
    I did mine the other way. Smoke them then deep fried.
    Got lot of smoke in the chicken that way
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think I would have to agree with jrod.

    It would seem to me the way to do it would be to smoke them first then deep fry them.

    I know that's the way a lot of the guys do wings.

    But it sounds as if you way turned out real good.

    Wish you had some photo's.
     
  5. bmudd14474

    bmudd14474 Guest

    Sounds good. I always smoke then fry as well
     

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