Crispy Smoked Chicken with Nashville-Style Hot Sauce

Crispy Smoked Chicken with Nashville-Style Hot Sauce

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 1 h 15 min to 1 h 30 min
  • 3 to 4 portions



  • Whole chicken, cut into 10 pieces
  • 1 tbsp - Salt
  • 1 tbsp - Ground black pepper
  • 1 tbsp - Garlic powder
  • 1 Egg
  • ¼ cup - Cayenne hot sauce
  • 4 cup - Buttermilk
  • 4 cup - All purpose flour
  • Slices of white bread
  • Pickles
  • Vegetable oil of choice to fry the chicken
  • Wood chunks for smoking, preferably oak

Nashville-Style Hot Sauce

  • 5 tbsp - Cayenne powder
  • 2 tbsp - Brown sugar
  • 1 tsp - Paprika
  • 1 tsp - Chili powder
  • 1 tsp - Garlic powder
  • 1 tsp - Salt
  • 1 cup - Hot frying oil


  1. Preheat your smoker at around 165°F;
  2. Cut the whole chicken into 10 pieces, separating the breasts, legs, thighs, wings and drumsticks; Combine 1 tbsp of salt with 1 tbsp of black pepper and 1 tbsp of garlic powder and use to season the chicken on all sides;
  3. Place the chicken in your smoker and toss a few wood chunks onto hot coals; Smoke for 1 hour at 165°F;
  4. Whisk the egg with the cayenne hot sauce and buttermilk in a bowl; Remove the chicken from your smoker and place into the liquid; Let marinate in the refrigeration for 4 hours;
  5. Place 4 cups of all purpose flour into a bowl; Remove the chicken from the marinade and place into the flour, turn a few times to give an even coating, dip back into the buttermilk, then place back into the flour for an additional coating;
  6. Gently place the chicken into the oil, starting with the breasts first as they will take longer to cook; Fry the chicken until the internal temperature reaches 165°F using an instant read thermometer;
  7. Combine all Nashville-Style Hot Sauce into a bowl and wish to dissolve any lumps;
  8. Place two pieces of fried chicken on a slice of bread and pour some Nashville-Style Hot Sauce on top; Garnish with a few pickles and serve, serve and enjoy.

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