fried chicken barbecue recipe

Written ByJenny Smyth Posted on
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The Best fried chicken barbecue recipe

I’m so excited to share this delicious fried chicken barbecue recipe with you all. This recipe has been a staple in my household for years, and it’s always a hit with my family and friends. I love how the crispy exterior gives way to juicy, tender meat inside.

It’s the perfect combination of flavors and textures that will leave you wanting more. The best part is that it’s incredibly easy to make and requires minimal ingredients. I like to serve it with a side of coleslaw or baked beans for a classic barbecue feel.

This recipe originated from the Southern United States, where fried chicken is a beloved tradition. The key to making great fried chicken is to use high-quality ingredients, including fresh poultry, buttermilk, and spices. The buttermilk helps to tenderize the meat and adds a tangy flavor that complements the spices perfectly.

I also like to add a few secret ingredients, such as hot sauce and herbs, to give it an extra boost of flavor. One of the most important techniques in making great fried chicken is to not overcook it. You want to get it crispy on the outside while keeping it juicy on the inside.

To achieve this, I like to use a thermometer to ensure the oil reaches the perfect temperature. I also like to use a gentle heat to prevent burning or scorching. This recipe is perfect for any occasion, whether it’s a family gathering or a casual dinner party.

It’s also great for meal prep, as you can cook the chicken ahead of time and store it in the fridge or freezer for later use.

Crispy Fried Chicken with Smoky Barbecue Glaze

Crispy Fried Chicken with Smoky Barbecue Glaze

4.6 from 1603 votes

Juicy chicken pieces are coated in a seasoned buttermilk batter and fried until golden and crunchy. A tangy, smoky barbecue sauce is brushed on for a sticky, sweet finish that pairs perfectly with the crispy crust.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 cups buttermilk
1 large egg
2 cups all-purpose flour
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying (about 4 cups)

For the Barbecue Glaze

1 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1In a large bowl, whisk together buttermilk and egg until smooth.
2Add chicken thighs, turning to coat, then cover and refrigerate for at least 30 minutes or up to 4 hours.
3This tenderizes the meat and helps the coating adhere.
4In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
5Remove each chicken thigh from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing gently so the coating sticks.
6Place coated pieces on a wire rack and let rest for 10 minutes to set the crust.
7Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches.
8Heat over medium-high until the oil reaches 350°F on a deep-fry thermometer.
9Carefully add 2 chicken thighs, skin side down, and fry for 6 to 8 minutes until the underside is deep golden brown.
10Flip the chicken with tongs and continue frying for another 6 to 8 minutes, until the internal temperature reaches 165°F and the crust is crisp and golden all over.
11Transfer to a wire rack set over a baking sheet and let drain.
12Repeat with remaining chicken, returning oil to 350°F between batches.
13In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne if using.
14Bring to a simmer over medium heat, stirring occasionally, then reduce heat to low and cook for 5 minutes until thickened slightly.
15Brush the warm barbecue glaze generously over each fried chicken thigh, coating both sides.
16Serve immediately with extra glaze on the side for dipping, and enjoy the contrast of crunchy coating and sticky sweet heat.

🔧Equipment

Large bowl
Whisk
Shallow dish
Deep skillet or Dutch oven
Deep-fry thermometer
Tongs
Wire rack set over baking sheet
Small saucepan
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 28g

📝Notes

For extra crunch, add 2 tablespoons of cornstarch to the flour mixture. If you prefer a milder glaze, reduce or omit the cayenne. Leftover fried chicken can be reheated in a 375°F oven for 10 minutes to restore crispness.

Watch Video Of How Crispy Fried Chicken with Smoky Barbecue Glaze Works

This fried chicken barbecue recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just want something delicious for dinner tonight.

It’s easy to make ahead of time and stores well in the fridge or freezer for later use.

One of my favorite ways to serve it is with some crispy coleslaw or baked beans on top.

❓ Frequently Asked Questions About Crispy Fried Chicken with Smoky Barbecue Glaze

Q: What type of oil should I use for frying?

I recommend using peanut oil or vegetable oil with a high smoke point, as they can handle high temperatures without breaking down. You can also use lard or beef tallow for a more authentic flavor.

Q: How do I ensure the chicken stays juicy?

It’s all about not overcooking it! Make sure you don’t overcrowd the pot or fryer, as this can cause the chicken to steam instead of crisp up properly. Also, don’t forget to pat the chicken dry with paper towels before dredging it in flour – this helps remove excess moisture and promotes even browning.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour blend and make sure your seasonings are gluten-free as well.

Q: How long does it take to cook?

Cooking time will depend on how many pieces of chicken you’re frying at once – typically 8-12 minutes per batch for medium-sized pieces. Keep an eye on them after 5-6 minutes, as they may cook faster depending on your heat source.

Q: Can I make this recipe ahead of time?

Sure! Cook the chicken up until it’s done, then let it cool completely before storing it in an airtight container in the fridge or freezer for up to 3 days.

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