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Smoked-Then-Fried Chicken Quarters
Andre Lewis

Smoked-Then-Fried Chicken Quarters

Smoking cooks and flavors the chicken; a ninety-second fry turns the skin from leathery to brittle. Let the smoked quarters cool uncovered first, or surface steam will fight the hot oil. This is the biggest project here, but the crust-to-smoke contrast earns the extra equipment.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken leg quarters about 3 1/2 lbs total
  • 2 tsp kosher salt
  • 1 tbsp packed light brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp yellow mustard
  • 10 cups peanut oil

Method
 

  1. Mix the salt, brown sugar, paprika, garlic powder, black pepper and cayenne and rub it over all sides of the chicken quarters.
  2. Refrigerate the seasoned chicken uncovered for 4 to 12 hours so the skin dries.
  3. Heat a smoker to 250°F with a mild hardwood such as apple or pecan and brush the chicken lightly with mustard.
  4. Smoke the quarters skin-side up for 75 to 95 minutes until the thickest part reaches 160°F.
  5. Transfer the chicken to a rack and cool uncovered for 20 minutes while heating 2 inches peanut oil in a deep Dutch oven to 375°F.
  6. Lower one quarter at a time into the oil and fry for about 2 minutes, turning once, until the skin is blistered and the meat reaches at least 165°F.
  7. Drain each quarter on a rack, return the oil to 375°F and repeat with the remaining chicken.
  8. Rest for 8 minutes before serving because the skin and bone hold intense heat.