Sheed’s Whole Smoked and Fried Chicken
I've just finished perfecting a truly unique culinary creation: the Whole Smoked and Fried Chicken. This dish brings together the deep, aromatic flavors of mesquite wood smoking with the delightful crispiness of deep frying. The journey began with a 24-hour marinade of lime, lemon, and shallots, infusing the chicken with vibrant citrus notes. Following a thorough seasoning with a special blend of Fiesta Lime Pepper rub and GoodFeather seasoning, the chicken was spatchcocked for even cooking. The smoking process in the Masterbuilt Gravity Series 1050 imparted a rich, smoky flavor, which was then locked in with a golden, crispy exterior from a quick fry in the Masterbuilt Deep Fryer. The result is a dish that’s not only a feast for the taste buds but also a show-stopper on the table. Whether you're cooking for a special occasion or a casual weekend, this recipe is sure to impress with its bold flavors and satisfying textures.
Ingredients
Servings: 4
Ingredients:
1 whole chicken, spatchcocked (backbone removed and flattened)
2 tablespoons Fiesta Lime Pepper rub
1 tablespoon GoodFeather seasoning
2 limes, juiced
2 lemons, juiced
2 shallots, finely minced
Vegetable oil, for frying in the Masterbuilt Deep Fryer
Mesquite wood split, for smoking
Lump coal, for smoking
Instructions:
Prepare the Marinade:
In a large bowl, combine the lime juice, lemon juice, and minced shallots. Mix well.
Place the spatchcocked chicken in a large resealable bag or container and pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the container.
Refrigerate and allow the chicken to marinate for 24 hours, turning the bag or container occasionally to ensure even marination.
Season the Chicken:
Remove the chicken from the marinade (discard the marinade) and pat dry with paper towels.
In a small bowl, mix together the Fiesta Lime Pepper rub and GoodFeather seasoning.
Thoroughly season both above and beneath the skin of the chicken with the seasoning mix to ensure flavorful meat.
Prepare the Smoker:
Fill the Masterbuilt Gravity Series 1050 with lump coal and add a split of mesquite wood for smoking.
Preheat the smoker to a temperature of 255°F (107°C).
Smoke the Chicken:
Place the spatchcocked chicken in the smoker. Close the lid and smoke until the internal temperature of the chicken reaches 145°F (about 2 hours), ensuring it is not yet fully cooked but has absorbed the smoky flavors.
Fry the Chicken:
Heat oil in the Masterbuilt Deep Fryer to 375°F (190°C).
Carefully place the partially smoked chicken in the deep fryer. Fry until the skin is golden and crispy and the internal temperature reaches 165°F, approximately 10-15 minutes, depending on the size of the chicken.
Rest and Serve:
Remove the chicken from the fryer and let it rest on a wire rack for about 10 minutes to allow the juices to redistribute.
Carve the chicken and serve immediately.
Store the Backbone:
If you haven't already, store the smoked backbone in a freezer bag. It can be used later to add a smoky flavor to stocks or soups.
Sheed Tips:
Marinating the chicken with lime, lemon, and shallots not only tenderizes the meat but also infuses it with a bright, citrusy flavor that complements the smokiness.
Spatchcocking the chicken allows for more even cooking and better smoke penetration.
Frying the chicken after smoking ensures a crispy skin while maintaining a moist interior.
This Whole Smoked and Fried Chicken recipe combines the deep, rich flavors of mesquite-smoked chicken with the crisp finish of frying, making it perfect for a family dinner or special occasion. Enjoy the complex layers of flavor and the satisfying texture contrast in every bite!