(BBQ Guam)

Here is another variation for one of our old time favorites, Smoked Paprika Fried Chicken.

I love using smoked paprika for fried chicken. The paprika gives the chicken a subtle smoke flavor without affecting the overall great taste of the chicken. The paprika also gives the chicken that dark golden brown color.

I like to use whole chicken because there is always a piece there that someone prefers. I usually throw in another 4-6 pack of chicken thighs because thighs are my favorite parts of the chicken.


  • 1 whole chicken

  • 4-6 chicken thighs (depends of thigh size)

Flour Mixture:

  • 2 cups of all purpose flour

  • 2 tbsp of smoked paprika powder (add a little more if you desire)

  • 1 tbsp of salt

  • 2 tsp black pepper

  • Mix these ingredients together in your favorite container or plastic bag.

Egg Dip Mixture:

  • 5 eggs

  • 1 cup of milk

  • Whisk this mixture together

  • Panko bread crumbs


  • Cut up whole chicken into frying size pieces. Each chicken will give you 2 thighs, 2 legs, 2 wings, 2 breasts that are each cut in half, 1 lower back and 1 upper back with the ribs for a total of 12 pieces to each chicken.

  • Rinse and drain. I cut up the chicken about 2 hours ahead of time and place the chicken, uncovered, into the refrigerator. This is one of the secrets to great fried chicken. Dries out the chicken exterior for a better fry.

  • Pre-heat the oil to about 350 F, standard temp and add 1-2 tbsp of salt to oil. This will ensure that every piece of chicken is salted evenly on the outside of each piece and also serves as a non-stick method.

  • Dip chicken in egg dip mixture; Coat with flour mixture; Re-dip into the egg mixture; Then coat with the Panko bread crumbs. These coatings will ensure a very juicy fried chicken.

  • Fry chicken for about 15 to 20 minutes depending on the sizes of the individual chicken. You can check the thickest piece, the thigh, by slicing it to the bone and checking for doneness. But with experience you will be able to tell if it is done or not by how the chicken finally floats up to the top of the oil and also when the chicken stops producing most of it bubbles when frying.

  • Once the chicken is done, place on a cooling rack over a baking tray. This cooling will also add to the crispness of the chicken.

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