Smoked and Fried Chicken - Cowboy Kent Rollins
Servings 4
Ingredients
- 2 Cornish game hens
- Avocado or olive oil
- 4 tablespoons Kent’s Rib rub or your favorite bbq rub
- 4 tablespoons Kent’s Original seasoning or your favorite all-purpose seasoning
- 1 tablespoon smoked paprika
Dredge
- 2 cups all-purpose flour
- 3 tablespoons ground mustard
- 1 tablespoon baking powder
- 2 tablespoon cornstarch
- ½ tablespoon smoked paprika
Batter
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon coarse ground black pepper
- Oil for frying
Instructions
- Pat the hens dry with paper towels. Coat well with the avocado oil.
- In a small bowl, combine the Rib Rub, Original Seasoning and smoked paprika. Generously sprinkle the seasoning all over the hens.
- Place the hens on the smoker or grill, preheated to 275 degrees F. Smoke for about 45 minutes, or until the internal temperature is 150 degrees F. I prefer to use a mix of oak and cherry woods for smoking chicken.
- Meanwhile, in a large bowl, combine the flour, ground mustard, baking powder, cornstarch and smoked paprika.
- In a separate bowl whisk together the buttermilk, egg and black pepper until smooth.
- Remove the hens from the smoker and let cool just enough to handle. Dip the chicken in the wet mixture to coat well. Then dredge through the flour mixture to coat well. Repeat the process for a double coating. Place the hens on a wire rack for 5 minutes.
- Meanwhile, add enough oil to a Dutch oven or fryer to deep fry the hen and heat to 350 degrees F. Fry 1 hen at a time for 3 to 5 minutes or until golden brown and the internal temperature is 165 degree F. Remove from oil and place on a wire rack to cool slightly before serving.
Notes
This recipe can also be used for a whole chicken.
