Smoke Fried Hot Chicken Sandwiches

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My Smoke Fried Hot Chicken Sandwiches, are tender, juicy, slow-smoked chicken thighs, battered and fried to a crispy, golden-brown perfection, drizzled with a sassy Sweet Heat Glaze.

A hot chicken sandwich being drizzled with BBQ sauce from above. Text reads "Smoke Fried Chicken Sandwich."
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Smoke Fried Hot Chicken Sandwiches

Smoke Fried Hot Chicken Sandwiches. I mean, the name alone has my mouth watering. We’re talking juicy, brined, slow-smoked chicken thighs, fried in a crispy batter to golden perfection. Put it on a bun, pile it up with your favorite toppings, then drizzle on some Sweet Heat BBQ Glaze for a sticky-smooth finish. You can kiss those trips to the chicken chain restaurants goodbye. Once you learn how easy it is to make hot chicken sandwiches at home, you’ll be making them all the time.

If you’ve got my Wing Night Kit, then you’re already most the way to enjoying this tender chicken sandwich. I created this recipe as a way to use the ingredients of the kit. If you don’t have one, don’t worry. You can still make these incredible sandwiches at home with a little help. Let’s get started.

The Best Chicken for Hot Chicken Sandwiches

For these sandwiches, I opted for using chicken thighs. They’re typically more flavorful and juicier than breasts, which means they can stand up to the smoking and frying process without drying out. Plus, their slightly higher fat content helps carry all those delicious flavors you’re adding. That said, if you’re looking for a leaner option, chicken breasts will work too. Your sandwiches will still be bursting with BBQ flavor.

When you’re picking out your chicken thighs, look for pieces that are roughly the same size. This’ll help ensure even cooking. And if you can, opt for boneless, skinless thighs so you don’t have to worry about trimming.

Batter in a glass bowl being whisked, next to a bag of the batter.

Buttermilk Brine for Chicken

To help keep your chicken thighs tender and juicy through the smoking process, and add some flavor deep in every bite, I recommend a brine. This step is totally optional, but it only takes a couple minutes of prep time and you’ll be happy you did it. Just add your buttermilk and a couple Tablespoons of my Sweet Rub to a gallon zip top bag, then place your thighs inside. After you seal the bag, pop it in the fridge and let the brine do its thing.

You want to give your chicken at least 4 hours to soak in the brine in your refrigerator. If you have the time, I recommend letting it go overnight. The longer you allow your chicken to brine, the more rich and tender your finished result will be.

How Long to Smoke Chicken Thighs

I smoked these chicken thighs in my Camp Chef Woodwind Pro, but any smoker or pellet grill you have will turn out amazing chicken for your sandwiches. Low and slow is the key to getting the juiciest thighs, so set your smoker for 225 degrees F. At this temperature, you can plan on 45 minutes to an hour in most smokers.

Because you’ll be frying your chicken thighs after smoking them, this recipe is a little different than your typical smoked thighs. You’ll normally want to cook thighs to 175 degrees. This ensures your chicken is safe to eat and super tender. Since your chicken will finish cooking while in the frying oil, you want to pull it when you get an internal temperature reading of around 155 degrees F with a reliable instant-read thermometer.

Fried chicken breasts on a cooling rack.

Frying Chicken for Sandwiches

The fried batter on these chicken sandwiches is light, crispy, and makes the bite as enjoyable as the flavor. If you picked up a Wing Night Kit for this, then you have what you need. Just add some of the batter to a shallow bowl, then you’re ready to coat your smoked thighs. If you don’t have a kit handy, don’t stress out. You can use any batter you like, or you can make your own with these pantry staples you likely have already:

  • ¼ cup cornstarch
  • ¾ cup rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Simply place the ingredients together in your bowl with around 1 cup cool water, then whisk to combine. After that, you’re good to coat your chicken thighs and get them in the fryer. I highly recommend a good pair of tongs with long handles when frying. You’ll want to turn your thighs so they get that gorgeous, golden-brown coating all around. Once your thighs look picture-perfect and reach an internal temperature of 175 degrees F, you’re ready to assemble some sandwiches.

Sandwich Toppings and Variations

There’s no wrong way to top your chicken sandwiches, but for this recipe, I wanted the ingredients from the Wing Kit to do the talking. Here’s a list of the easy toppings I used this time, if you want to keep it simple:

You can really pile any sandwich topping you like on these smoky boys. If you’re feeling bold, use some of my Quick Pickled Jalapeños in place of the pickles. You can’t go wrong with a slice of tomato or some Homemade Coleslaw, either. I didn’t add any this time, but a lot of people insist both are must-haves. If you want to get really fancy, then you can even toast your buns. Feel free to get adventurous.

Breast frying in oil being flipped with tongs.

How to Make Hot Chicken Sandwiches

Alright, let’s put it all together and cover step-by-step how to build the most delicious chicken sandwich you’ll ever sink your teeth into:

  1. Brine the chicken. Place your chicken in a gallon zip top bag with buttermilk and some of my Sweet Rub. This step helps tenderize your chicken, and allows it to remain moist and juicy throughout the smoking process. If you can let your chicken brine overnight, then I recommend it. Just don’t go more than 12 hours or your chicken may start to break down.
  2. Smoke the chicken. Chicken cuts don’t take all that long to smoke, so your thighs should be ready in around an hour at 225 degrees F on your smoker. Just remember this is an estimate and you want your chicken to reach an internal temperature of 155 degrees F before moving on.
  3. Fry the chicken. Once your chicken is good and full or deep, smoky flavor, it’s time to fry. I used vegetable oil to fry my thighs. You can also use olive oil, or your preferred cooking oil. Give your thighs 3-5 minutes in the oil, flipping for an even, golden-brown exterior.
  4. Assemble the sandwiches. That’s it. Lay out a spread with your family’s favorite sandwich toppings, drizzle them all with some Sweet Heat BBQ Glaze, and go crazy. If you got the kit, you’ll be happy at this point to have the wing wipe.
A hot chicken sandwich with lettuce, sliced onion, and BBQ sauce, in front of a bottle of sauce.

More Incredible Sandwich Recipes

Now, when you’re ready to find another smoky, tender meat to enjoy sandwich style, I’ve got you covered. From savory steak sliced thin to smoky ham, you’re sure to find your family’s next favorite. I’ve even got a grilled, cowboy-style cousin to this chicken sandwich (topped with onion rings, yeah). You can find all the sandwich inspiration you can handle in your recipe library, or in the Hey Grill Hey app. For now, here are some of my family’s most requested sandwiches:

Smoked Hot Chicken Sandwich Recipe

Enjoy the glory of making the best hot chicken sandwich in town, and of course, enjoy some for yourself. When you’re done, feel free to give this recipe a 5-star rating if you got your chicken fix. I want to hear about your topping combinations, so tell me what you piled on yours in the comments. Make sure you tag @heygrillhey on Instagram and Facebook with your towering, hot chicken masterpieces.

If you’re still hungry for more chicken, then Hey Grill Hey is your one-stop shop. I’ve got awesome, step-by-step videos for all my top recipes on my YouTube channel. My YouTube Shorts are perfect when you just need some bite-sized tips and fun.

If you want the help, but hate the ads, check out The Grill Squad. I’ve got in-depth, ad-free, store-storage guides for smoked chicken, and other pitmaster classics. I’ve got something for you, no matter which way you enjoy finding new methods best. I’m here to help you become a backyard BBQ hero so you can feed the people you love.

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Smoke Fried Hot Chicken Sandwich

By: Susie Bulloch
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My Smoke Fried Hot Chicken Sandwiches, are slow-smoked chicken thighs, battered and fried to a golden-brown, and drizzled with a sassy glaze.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Brining Time4 hours
Total Time5 hours 20 minutes
Servings6 people
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Ingredients
 

  • 6 boneless, skinless chicken thighs
  • 1 ½ cups Wing Batter
  • 1 cup cool water
  • 2 cups vegetable oil for frying
  • 2 Tablespoons Hey Grill Hey Sweet Heat BBQ Glaze

Buttermilk Brine

Sandwich Toppings

  • 6 sandwich buns
  • mayo
  • lettuce
  • red onion sliced
  • pickle chips
  • tomato slices optional

Instructions
 

  • Brine chicken. Prepare the brine by whisking all ingredients together. Add chicken thighs to a gallon zip top bag, add the brine, remove any excess air and seal tightly. Refrigerate at least 4 hours, or overnight.
    6 boneless, skinless chicken thighs, 2 cups buttermilk, 2 Tablespoons Hey Grill Hey Sweet Rub
  • Preheat smoker. Set your smoker to 225 degrees F.
  • Smoke chicken. Remove the chicken from the brine and pat dry with a paper towel. Place on the smoker. Smoke for 45 minutes to 1 hour, until chicken reads 155 degrees F.
  • Preheat cooking oil. In a large pot or deep cast iron pan, preheat your vegetable oil until it reaches around 375 degrees F. While your oil is heating, add your Wing Batter to a shallow bowl and whisk together with water.
    1 ½ cups Wing Batter, 2 cups vegetable oil, 1 cup cool water
  • Fry thighs. Coat your chicken thighs in the batter, and then fry for 3-5 minutes, flipping occasionally with tongs for even cooking. Fry until the internal temperature of your chicken reads 175 degrees F.
  • Assemble sandwiches. Assemble your buns with your desired sandwich toppings, then place your fried chicken thighs. Drizzle with a heavy coating of Sweet Heat Glaze, serve, and enjoy.
    6 sandwich buns, mayo, lettuce, red onion, pickle chips, tomato slices, 2 Tablespoons Hey Grill Hey Sweet Heat BBQ Glaze

Nutrition

Calories: 486kcal | Carbohydrates: 65g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 631mg | Potassium: 494mg | Fiber: 2g | Sugar: 7g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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