Delight your taste buds with this mouthwatering BBQ fried chicken recipe that combines the crunch of fried chicken with the smoky sweetness of BBQ sauce. Perfect for summer cookouts or any day you’re craving something deliciously indulgent.
Why This Recipe Works
- The double-dredging technique ensures an extra crispy coating that holds up to the BBQ sauce.
- Marinating the chicken in buttermilk tenderizes the meat, making it juicy and flavorful.
- Adding smoked paprika to the flour mixture gives the chicken a subtle smoky flavor that complements the BBQ sauce.
- Frying at the right temperature (350°F) guarantees a golden brown exterior without overcooking the inside.
- Brushing with BBQ sauce after frying adds a sticky, sweet, and tangy layer that’s irresistible.
Ingredients
- 4 chicken thighs and 4 drumsticks (about 3 lbs total)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying
- 1 cup BBQ sauce
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large, deep skillet
- Thermometer
- Tongs
- Wire rack
- Pastry brush
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful chicken.
Step 2: Prepare the Dredging Mixture
In another large bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure all the spices are evenly distributed throughout the flour.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then dredge in flour again for a double coating. This double-dredging is the secret to extra crunch.
Step 4: Fry the Chicken
Heat oil in a deep fryer or large skillet to 350°F. Fry the chicken in batches, avoiding overcrowding, for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Drain on a wire rack.
Step 5: Apply the BBQ Sauce
While the chicken is still hot, brush each piece generously with BBQ sauce. Serve immediately for the best texture and flavor.
Tips and Tricks
For an even smokier flavor, try adding a teaspoon of liquid smoke to the buttermilk marinade. If you’re short on time, a 2-hour marinade will still yield good results, though overnight is ideal. To keep the chicken warm while frying in batches, place it in a 200°F oven on a wire rack. For extra crispy skin, let the dredged chicken sit on a wire rack for 10 minutes before frying. This allows the coating to set. If you prefer a less messy approach, use one hand for wet ingredients and the other for dry when dredging.
Recipe Variations
- Spicy BBQ Fried Chicken: Add cayenne pepper to the flour mixture and mix some into the BBQ sauce for an extra kick.
- Honey BBQ Fried Chicken: Stir honey into the BBQ sauce before brushing for a sweeter version.
- Gluten-Free BBQ Fried Chicken: Substitute the all-purpose flour with a gluten-free flour blend.
- Oven-Baked BBQ Chicken: For a healthier version, bake the dredged chicken at 400°F for 25-30 minutes, then brush with BBQ sauce and broil for 2-3 minutes.
- Asian-Inspired BBQ Fried Chicken: Replace the BBQ sauce with a mixture of hoisin sauce, soy sauce, and a bit of sesame oil for a different flavor profile.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs will work just fine. Adjust the cooking time accordingly, as boneless pieces may cook faster. Aim for an internal temperature of 165°F to ensure they’re fully cooked.
How can I make sure my chicken is crispy?
The key to crispy chicken is the double-dredging technique and maintaining the oil temperature at 350°F. Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy chicken. Also, letting the dredged chicken sit for a bit before frying helps the coating adhere better.
Can I prepare this recipe ahead of time?
You can marinate the chicken overnight and even dredge it a few hours before frying. However, for the crispiest results, fry the chicken just before serving. If you must reheat, do so in the oven at 375°F until warmed through.
Summary
This BBQ fried chicken recipe delivers the perfect combination of crispy, juicy, and smoky flavors. With a few simple tips and tricks, you can achieve restaurant-quality results at home. Don’t forget to experiment with the variations to keep things exciting!
