Kansas City Hot Fried Chicken
By Traeger Kitchen
"Show me" an AL Champion-- The taste of victory in KC, home of legendary BBQ, has never been sweet. We're ranting and raving for this fried chicken, it will rile up your taste buds as much as the pine tar incident did George Brett.
Prep Time
1 Hr
Cook Time
25 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | Chicken, cut into pieces |
| 1 1/2 Cup | buttermilk |
| 2 Tablespoon | hot sauce |
| 4 Cup | all-purpose flour |
| 1 Teaspoon | Salt |
| 1/2 Teaspoon | Black pepper |
| 1/2 Tablespoon | red pepper flakes |
| 12 Ounce | uncooked bacon, chopped |
| As Needed | vegetable oil |
Steps
1
When ready to cook, set temperature to 180℉ (75 C) and preheat, lid closed for 15 minutes.
2
Smoke the 4 pieces of chicken for about 10 min.
180 ˚F / 82 ˚C
00:10
Super Smoke
3
Mix buttermilk and hot sauce together in a large bowl, keep mixture ultra chilled.
4
In a separate bowl, mix the dry ingredients and bacon together, set aside.
5
Remove chicken and place in ice-cold buttermilk mixture for about an hour in the refrigerator.
6
Heat Vegetable Oil in a frying pan to 370℉ (195 C).
7
Remove chicken from the liquid and batter it in dry ingredient mixture, drop into frying oil for about 10-15 minutes.
8
Serve with pickled hot peppers. Enjoy!
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