Smoked Fried Chicken Food

SIXTEEN SPICE SMOKED CHICKEN

Steps:

• Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
• Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
• Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

COLD-SMOKED FRIED CHICKEN

Steps:

• Turn on the smoker, set it at the lowest possible temperature, and let it generate smoke for 10 minutes. Put the chicken thighs into one or two disposable aluminum containers that will fit in your smoker. Fill a third container with ice. Put the ice in the bottom of the smoker and put the chicken thighs on racks above the ice. Smoke the thighs for 1 hour and then turn them over. If the ice has melted, remove the container and replace with fresh ice. Smoke the chicken thighs for another hour.
• Put the buttermilk in a bowl and add the hot sauce and 2 tablespoons (36 grams) salt. Stir to dissolve the salt. When the thighs are done smoking, place them in a large zip-top bag and pour the buttermilk mixture over them. Seal the bag, pressing out any excess air, and turn the thighs in the bag. Place the bag in the refrigerator and let the thighs brine for 24 hours. Occasionally turn the bag so that the thighs are fully submerged and coated in the buttermilk.
• Set a baking rack over a sheet pan. Put the flour, 1/2 teaspoon (3 grams) salt, and cayenne in a bowl. Use a whisk to combine them evenly. Remove the chicken thighs from the buttermilk mixture and put them on the rack to drain. Dredge each thigh in the flour mixture and return it to the rack.
• Put the rice bran oil in a deep, heavy-bottomed chicken fryer or other large skillet. Heat the oil over medium-high heat until it reaches 360°F (182°C). Turn the oven to 250°F (120°C). Take a second baking rack and put it on a sheet pan. When the oil is hot, add 3 or 4 thighs to the oil and fry until they are a rich golden brown, about 10 minutes. Maintain an oil temperature of 350°F (175°C). Depending on the size of your pot, you may have to flip the thighs once to brown them evenly. When the first set of thighs is browned, transfer them to the rack and put the rack in the oven to allow the meat to finish cooking and stay warm while you fry the remaining chicken. Repeat with the rest of the thighs, allowing the last batch to rest for 10 minutes in the oven before serving.