My Louisiana Grills Smoker does something amazing. It cooks boneless skinless chicken breasts and keeps them moist. I think it is the way the air circulates through the smoker that just seams to seal the moisture in. This is fortunate because She Who Must Be Obeyed buys a lot of them as they are good for me. She must love me!
I decided I wanted to try something a little different so why not bread the chicken and then smoke it? OK, I guess but why not kick it up a bit more. I added some barbecue sauce to mayonnaise as the binder for the breading.
I started by mixing mayonnaise and Koss Sauce together. You can use any barbecue sauce you like but I find that the Koss Sauce has a tart note that goes great with chicken. Make sure you use real mayonnaise and not salad dressing. You need the egg content to help the crumbs stick and the oil helps brown the chicken.
I rubbed it into the surface of the chicken breasts. I mixed bread crumbs, onion powder and garlic powder together on a plate. I put the chicken on the plate and rolled it in the bread crumbs.
I had my smoker preheated to 350 F. I put the chicken in and smoked for 45 minutes. I made sure the internal temperature was over 165 F.
Let the chicken rest for 5 minutes before serving.
This turned out very well! The bread crumbs gave the chicken a nice crust and the Koss Sauce added a nice flavour hit that didn’t overpower the chicken or breading.
The Old Fat Guy
- 2 boneless skinless chicken breast halves
- 25 ml (2 tbsp) mayonnaise
- 15 ml (1 tbsp) barbecue sauce
- 375 ml (1 1/2 cups) dry bread crumbs
- 5 ml (1 tsp) onion powder
- 5 ml (1 tsp) garlic powder
- Mix the mayonnaise and barbecue sauce together.
- Rub it over the chicken breasts to coat.
- Mix the bread crumbs, onion powder and garlic powder together.
- Roll the chicken in the bread crumbs to coat.
- Smoke at 350 F for 45 minutes.
- Make sure the internal temperature is over 165 F.
- Let the chicken sit for 5 minutes before serving.