Why choose between smoky and crispy when you can have both? This Smoked & Fried Popcorn Chicken is the ultimate MVP of snacks. Start with juicy, smoky chicken fresh off the smoker, then fry it to golden, crunchy perfection. Toss in some dipping sauces, and you’ve got a finger-lickin’, crowd-pleasin’ touchdown of flavor.

Easy to make, impossible to resist—get ready to crush game day snacking like a pro! 

Level: Easy
Prep Time: 30 minutes
Cook Time: 4 hours
Cook Method: Smoker & Deep Fryer/Pan
Smoker Temperature: 225-250°F (107-121°C)
Doneness Temperature: 165°F (74°C)

Ingredients

For the Smoked Chicken:

• 1 whole chicken 
• 2 tbsp olive oil
• 2 tbsp Traeger’s Pork & Poultry Rub 

For the Popcorn Chicken Breading:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 large eggs
• ¼ cup buttermilk
• Oil for frying

Instructions

For the Smoked Chicken:

1. Start by removing the giblets from the chicken and patting it dry with paper towels. Rub the chicken all over with olive oil, then season generously with Traeger’s Pork & Poultry Rub. Don’t hold back—the more flavor, the better!
2. Insert your MEATER Probe into the thickest part of the chicken’s breast. Set the desired internal temperature to 165°F (74°C) for a perfectly juicy chicken.
3. Preheat your smoker to 225-250°F (107-121°C) using your choice of wood chips for that extra smoky goodness.
4. Place the chicken breast side up on the smoker rack, close the lid, and let the magic happen. The MEATER app will let you know when it’s done, which typically takes around 3-4 hours. 

For the Popcorn Chicken:

1. Once your smoked chicken is perfectly cooked and has had time to rest, cut it into bite-sized pieces. Think thighs, breasts, wings—whatever you like!
2. In one bowl, combine flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. 
3. In a second bowl, whisk together eggs and buttermilk for the batter.
4. Dip each piece of smoked chicken into the egg mixture, allowing excess to drip off, and then dredge in the flour-cornmeal mixture. Press the coating onto the chicken to make sure it sticks.
5. Heat oil in a deep fryer or large pot to 350°F (175°C). Make sure there’s enough oil to fully submerge your chicken bites.
6. Fry the breaded chicken pieces in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
7. Serve it with your favorite dipping sauces and enjoy!