We Found the Colonel’s Secret! Best Crispy Fried Chicken

Printable recipe below! Elevate your chicken game with this delicious smoked and crispy fried chicken recipe. The perfect combination of smoky flavor and crispy texture, this recipe will take your chicken dishes to the next level!

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Printable Recipe: https://kentrollins.com/smoked-and-fried-chicken/

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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Hey thank y’all and welcome back to the show and oh we are so excited to have a special guest here today who gave it all let’s give a big welcome to Henrietta straight from the hen housee Henrietta we thank you so much for being here but I see you are without

Feathers you’re more dressed for summer and here it is in January well Henrietta I have a question and it is quite personal but it’s been all over the media and it’s true I know that you and Colonel Sanders have had this big Feud going on forever but he

Has been quoted saying you are Finger Licking Good do you have a response for that oh pardon me I can see that is a sensitive subject it is but we won’t talk about that anymore but I do like to ask all my guests who is your celebrity crush

On I can see that fog horn he he works out quite a bit I think he probably has good thighs well Henrietta I think we should probably go ahead and just cut cut this short because you’re looking a little cold I see you got chill bumps

But we have the perfect way to warm her up smoked and deep fried chicken why do you ask yourself are we doing both to get the ultimate piece of fried chicken the smoke flavor this the crispiness of The Frying but let me tell you when you’re working with something especially

Chicken and you’re talking about deep frying what do you need a great thermometer I mean you got to check the chicken temp but also the oil temp and again I’d like to thank the folks at Chef’s temp for sponsoring this video but we’re talking about smoked and deep

Fried chicken and I need to get it on the pups are hungry well as y’all have probably seen on the news way too many times around Thanksgiving or Christmas somebody be deep frying a turkey or something like that and they didn’t know how much oil they put in there and when

They dropped the foul down in there what happened big fire well I learned a long time ago I just like to put whatever I’m cooking in there and I just fill it up with water to know how much I’m going to need to cover everything and you can see

That’s about right now how are we going to mark that well if Old Kent just had a Carpenters pencil we can mark it on the side of that cast iron because we ain’t going to taste this so I’m just going to mark that right there take our foul out

Of there dump the water out make sure that you dry this pot or whatever you’re cooking with really well because you know oil and water don’t mix well our bird is has a bath and we need to get him dried off we do because we want to

Make sure he is dried really well and let me get some more and what kind of bird are you using cuz this isn’t a traditional chicken well this is a traditional little chicken it’s called a Cornish game hen uh if I was fixing these for me and Shan I would probably

Just fix one of them because it’s going to make two serving time you just cut right down the breast bone but make sure that chicken is dried you can do this with a whole chicken just make sure that you do that trick there to make sure

That you have enough oil that you’re not going to run it over when you drop your foul down in there our bird is dry and before we Grease the bird we going to put us some gloves on if I can get them on this is always

Some of the worst part for me big is I don’t know if they don’t work well in cold Weather but it’s nothing worse than greasy hands and greasy chicken so get you some avocado oil olive oil we just want to give it a coting something that that seasoning will here too we’re going to use some of our rib rub and some of our original seasoning with a little smoked

Papara I just like to grab the little bird right here and we’re going to make sure that we season it really well and while you’re doing this I hope that you have your smoker or your grill going and if you got it on the grill you’re going

To be cooking on indirect heat give it a little Shake turn it over here and let’s get the rest of it on there be sure and get under them underarms and right at the end if there’s any seasoning left we’re going to put us some right down in here well

We have old Henrietta seasoned up really well we do and I’m going to meet y’all over here at the Hasty bake rough next smoker got the rough neck smoker over here we have partnered up with Hasty bake these are some great little smokers they are got are going to run about 250

Along in there 265 pretty close to that so make sure you’ve got it preheated there and started the wood I’m using today is from Smoky woods and I am using cherry because I really think you need to pair foul with a fruit wood and I really love their cherry wood every once

In a while I’ll mix a little Oak in it with it but you can use apple Cherry but make sure you use a good fruit wood when I first put wood in a smoker like this or something I like to leave that door open enough you can see that we’re

Getting some combustion there getting some flame and that’s what we’re after I’m going to let that burn a minute before I ever choke it down because I want to make sure that that gets started let’s go ahead and get these girls over here and get them to cooking so now you

Could put these like so get them to where they’ll stand up and cook them this way and we’re going to try that to see and make sure don’t nobody fall over so if you need to put one in a different pose to where it’s more like could you do like running man pose

Well we’re going to do I’m going to be resting pose right here okay like a pensive yes see this and here done got tired and took a nap so go ahead and go what tell them night night because they’re going to take a smoke bath we’re going to cook them here

Probably 45 minutes 2 an hour at about 250 we want to try to get that internal temp up to about 14550 along in there then it’s time to make the deep fried magic Happen Well bird is smoking right along we’re about 143 over so it’s go ahead and go ahead and get our wet and dry mixed together for the wet remember Henrietta gave it all but she did give one egg before she quit us so we’re going to go ahead and just crack that cackleberry

Right down in there about two cups of Buttermilk now if you’re looking for another fried chicken video we have one that we did where we cut a whole chicken up it’ll show you how really if you want to cut a chicken up and you don’t know

How go back and watch that video you’ll be as good as any butcher in the world to that I like to add some black pepper so we have that mixed up well and that looks like white gravy I can nearly eat that sh I don’t know if people can hear

It but it’s it’s raining pretty heavily yes it is nice it is good to be wet it has been a cold wet day it has we’re going to start with some allpurpose flour how much I would say about that much we’re going to add some bakon powder and you think we’re making

Biscuits no bakon Powder is going to help that crust pop just a little but also something that really makes batter and crust stick well to whatever you get is corn starch let’s just go ahead and put some smoked Papa in there cuz I really like smoked papaa ground mustard

Is really a great recipe when you’re frying to give it that really traditional Old South flavor that I think is what Fried Chicken needs we’ll just mix that by hand right quick it’s time to check on the bird and see what the temp is got the chef’s temp ready to

Go we need to see what our temperature is because we nearly we really need to be close to about 150 uh before we get them chickens in the deep fryer oh our little birds have rolled over they have uh oh did they get tired they got tired

They did try not to hit a bone and get in here 1467 so we’re close enough so let’s get our little birds over there and try to keep them above beagle height oh that one like to fell apart it did grabbing that leg you can see them are tender and

You need to let them cool off just a little so you’ll be able to handle them in here don’t think you could just go ahead and go roll them around and put them in here you’ll burn your little fingers now would be a good time to get

Your oil ready in your deep fryer run a temperature of 350° ready to go we are buttermilk bath first you can do it any way you want we just need to make sure that everybody is coated wello mag I’m getting hungry what about you cold you’re shivering and what happens next into the

Dry or the dredge make sure you get it coated really well cuz we want that crispy Crush shake off any excess that you might have now one of the main things that I have learned in frying chicken from my grandmother and my mother when you get this chicken all

Through the wet and dredged through the flour we’re going to let them set over here to where that really adheres better to it so what are we going to do we going to double dip this chicken to see if there’s difference in one from the

Other oh cuz see usually you do a double baptized yeah but not I’ve never done it on a smoked and then fried so we’re going to see what happens here so here we go over here in the dry the first time Shake off the excess double

Baptized we are back in here one more time cuz I that have been easier in a bowl it might have been but this is the way that I have seen it done years back so that’s the way old Kent’s going to do back over here one more time I need

To also tell you too if you’re looking for a really good crispy chicken sandwich be sure and check that video out cuz that was the crunch Hound around the world on that Video now I want you to tell you can sort of tell the difference there by looking who’s got the most stuff to them right there we’re going to let them set for 5 minutes then we’re going to hit the deep fry we are running that oil at 350° I

Checked her with the chef’s temp I did remember it’s so important to have one of these to check the internal temperature of your chicken but also your deep fry oil now if we was cooking like cold chicken I’d heat that oil till about 370 before I ever place them cold

Pieces of chicken in there but this come off the smoker we’re going to put what the one that is single baptized in there first we’re just going to lay them down in there oh so gingerly now you can see that oil is covered in Plum up it ain’t

Going to take long to get us that good golden brown crust that we want but we’ve going to roll him around we are here in a minute just to make sure that everybody’s frying really well I’m not going to crowd the pot because when we checked our oil the level we didn’t have

Two chickens in there so we’re going fry one at a time ain’t going to take them long get the mashed potatoes ready Cuzo we are F to have Sunday Dinner You can see the crust difference here from uh y’all hear that that is crispy over here is not as crispy because it wasn’t double dip tell you what I’m just going to pull this leg right here off and pull it right off the bone right

That right there and then I am going to dive right into this piece right here you get that crust right off the bat that you you think this is fried chicken but as you sink on into that meat and it’s also so tender you get that Smoky flavor that the cherry wood

Brings about let’s take a leg of a single chicken here and try this little tell for sure totally different it is totally different on there it’s good the flavor is great but you don’t get that crunch you get from double baptizing and while I’ve got this piece

Here I’m go ahead and pull some of this off and let it be cooling for my loyal subjects here who have worked hard and brave the elements they have now you know we consider all of y’all family and y’all have gathered around the table many time and watched

Our videos and Cooked our recipes and we are so proud but as family we are asking you for a very special blessing we’ve had someone that’s been with us for 15 years that had some trouble this last week we think he might have had a stroke

And that is the big he is over here he has got a lot better he has he got his head cocked to one side he gets a little wobbly let’s pray for a pup because he has probably got more fans than me and Shand do and we are so proud to have

Them all uh you know that you’re very special look out dooker cuz he’s going to eat first there you go my friend thank you so much for always being here the dooker where is the Mage we got a Lulu somewhere hey Cletus Cletus are you going to participate come

On it’s time to eat some chicken it’s okay I can’t reach no further come on Clean us there we go I do have another tip for you remember when you take that chicken out of that deep fryer and set him on that wire rack be sure and check that

Temp one more time with that Chef temp it’s going to do you right you’re looking for that what magical temperature of 165° on poultry you are so get it to there let it cool a minute and let everybody gather around the table and enjoyed again a shout out and

A big thank you to the folks at Chef for sponsoring this video when they just for our fans have got a promo code down there below to where you can get a discount on that be sure and check it out but it is with great pride honor and

Privilege that I tip my hat to all our service men and women and all the veterans who have kept that old flag flying rust of you get on in here cuz me and the pups is hungry God bless you all and I’ll see you down the smoked deep fried chicken tree

It’s nearly as bad as Saran wrapped in the wind Shen but to that chicken that is dried off make sure you ain’t got no wrinkles in his skirt nowhere go ahead and pull his dress back up there or hers what pose is that right there get that chicken

In like a the pigeon do we have something for it to sit on oh yeah yeah yeah this is like the stupidest set up you ever done it is pretty dorky oh my gosh what’s that is it cute this is so dumb she even looks like she’s like

Leaning on her on her side I do this all the time oh wait