Deconstructed Smoked Chicken

Deconstructed Smoked Chicken

Unlike most steaks, chicken can be complicated. For one, dark meat and light meat should be cooked to different temperatures. Lean breast meat starts to get dry at 165F, while the collagen in legs/thighs doesn’t render until 175F+. Chicken skin further complicates the situation.

When cooked over high heat, chicken skin will crisp up and taste delicious. But when cooked with low heat over an extended period of time, it gets extremely dry and leathery. To the point where it is inedible and impossible to bite through.

This often happens when chicken is slow smoked. It’s why I always smoke skin-on chicken at a minimum of 275F, but ideally closer to 300F-325F. The skin will never be crispy when smoked, but at these higher temps it will still be fully rendered and delicious. But what if we want that smoked chicken flavor AND crispy skin?

If that is what you’re looking for (and I highly recommend it), then this is the best method I’ve discovered. Deep fry the skin in 350F oil until it turns into a chip, and you’re able to smoke the chicken as low as 225F for ultra juicy chicken. Combine the two for the perfect contrast in texture. Let me know if you try it!

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#chicken #chickenthighs #smokedchicken #grilledchicken #chickenrecipe #friedchickenskin #chickenskin #chickendinner #newrecipe #chickenchips

[_.eivan._]

"Smoking over applewood, low and slow." Never gets old.

[noelordz]

Max’s last words”cremate me over apple wood, low and slow”

[HumbledRich]

Too smart; keep innovating dude! I'm trying this one out haha

[kaustubhgargelwar]

“Ima garnish yo baked body with your deep fried skin”

[Albert_Bruhno]

Evil max be like
“Cooking over coal, high and fast”

[disgustingratsewer]

This guys last words will be “we’re smoking over applewood”

[fav]

This looks so good that if I ate that THE FLAVORS WOULD MELT ON MY TOUNGE

[realoneft]

everybody gangsta till max says "Frying over tomatorock high and fast"

[chrisbilling]

Great idea! Not only rubbery but the skin prevents the seasoning from penetrating the meat

[nibba]

Most iconic quote, "We're smoking over applewood, low and slow."

[Thisismehdii]

Imagine being his neighbor ... beautiful scents all the time :)

[Niftyxd]

“head outside and sauce the thighs at 175” bars

[lazarbeni]

That has to be one of the smartest and most original ways to cook a chicken that ive seen so far, good job man

[reaper]

As a Filipino American, fried Chicken skin is heaven

[kennedybasumatary]

Max never disappoint... Fr.. Never





I got 1k likes in my comment for the first time. Gonna throw a party tonight. Max you're invited.

[union_]

I will never hear “We’re smoking over applewood, low and slow” the same ever again after that steak accordion video.

[calebbarber]

Bro, the amount of planning you do is nuts. Just think of how much dry aged shit he makes and not only makes other things while in the process. We always see this stuff and it amazes me how often we're seeing stuff that's dry aged and watch how consistently he releases it all while also releasing other awesome shit. You and Guga are God's among men. Keep up the phenomenal work. You're the one that made me work to get better at cooking. I still have got a lot of room for improvement but I can make some really good food. My grandma ain't got shit on me XD. I'm probably the best cook in my family and it's because of you

[WockFrmCrossWestern]

Killer. Can you do a live chat + cooking soon again? Thanks in advance.

[MalarClaw]

I tried making this and oh my god max you are a literal genius this is the best chicken I have had IN MY LIFE.

[GrundXero]

"Head outside and sauce the thighs" I'm dying bro 🤣