Tony Tantillo takes us to Plan Check restaurant, where we learn to make their smoky fried chicken.


2 cups hickory wood chips

1 chicken, cut into big pieces


1 pint buttermilk

1 tablespoon salt

1 teaspoon sugar

½ teaspoon jalapeno powder

½ teaspoon onion powder

¼ teaspoon garlic powder

Seasoned flour:

2 cups all-purpose flour

1 tablespoon salt

1 tablespoon fresh ground pepper

To cook:

Vegetable oil for frying


In a cold-smoker box, cold smoke the chicken with hickory chips for 30 minutes, then chill.

For the brine, combine ingredients for brine and pour over chilled smoked chicken and marinate for a minimum of six hours.

For the seasoned flour, combine all ingredients.

To cook, remove chicken from brine and dunk into seasoned flour to coat evenly.

Fry chicken in fryer set to 325 degrees until cooked through, about eight minutes.

Drain fried chicken on a rack and season with salt and pepper to taste.


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