Smoked fried chicken

I'd had smoked fried chicken years ago at The Peoples Pig in Portland. Have not seen it here in the NW since and decided to give it a try.

I google recipes, but couldn't find what I was looking for. Most searched ended up finding wings that were smoked then fried.

1. I bought two chickens from the local grocery store, then broke them down into drums, thighs, and half breast's (used wings and carcasses for broth)

2. Seasoned lightly with a general rub, then dropped into two gallon size zip bags with about a cup of buttermilk. Left overnight in the fridge.

3. Woke up in the morning, placed all pieces into a rack over a cookie sheet to drain, then blotted the top with paper towels to dry them (didn't do the bottom).

4. Smoked at 225 until fully cooked to 165. Depended on the piece, but about 1:30hrs.

5. Once all the chicken was up to two, rested for 45 minutes, then covered and placed in the fridge until close to dinner time.

6. Did a classic fried chicken dredge of buttermilk and egg, dry was flour and cornstarch

7. Fried in the fryer for 5-6 minutes at 350. Just looking for color on the breading really.

8. Rested in the oven for about 15 minutes on kri warm (175 degrees) and served with a light salad and buttermilk biscuits brushed with a honey butter.

Results…
Good fried chicken. Not amazing, good smoke flavor, but not what I'd hoped for. A 1 day cook that was really good, but not great.