Smoked Crispy Chicken Thighs Recipe
Two pounds of chicken thighs, that can be bone in or boneless
0.25 pound of bacon
Two tbs chili
Two tbs garlic salt
One spring onion chopped
One cup Panko Crumbs
Two tbs Bradley Maple Syrup
Using maple wood, cold smoke the chicken thighs for one hour. In a bowl, mix the bacon, chili, spring onion and Panko crumbs in a blender, until the mix is consistent.
Mix the beaten egg with two tbs of Bradley Maple Syrup and dip the cold smoked chicken thighs into the mixture and coat it with the bacon Panko mix.
After the oven temperature reaches 400 F, cook for about 30 minutes or until done. Finally, smoke them for about 1.5 h.