Finger-Lickin’ Fried Smoked Chicken

Name: Finger-Lickin’ Fried Smoked Chicken
Cuisine: American
Ingredients: 3½ to 4 pounds chicken parts; 3 cups buttermilk; 1½ tablespoons Tabasco or other hot pepper sauce; 1½ tablespoons Tabasco or other hot pepper sauce; 1½ cups all-purpose flour; 2 to 3 teaspoons kosher salt or coarse sea salt; 2 to 3 teaspoons kosher salt or coarse sea salt; 1 teaspoon freshly ground black pepper; 1½ pounds (3 cups) solid shortening, preferably Crisco; 1½ pounds (3 cups) solid shortening, preferably Crisco; 3 tablespoons bacon drippings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When eating out in Kansas City, it can be tough to decide between the world-class barbecue and the superlative fried chicken served at places like Stroud’s. This technique, first suggested by Bobby Seale, is an at-home compromise between the two down-home dishes, one that bathes the birds in smoke before finishing them in a crunchy coating.

Ingredients

Americas
United States
Kansas
Main course

Ingredients

Method