Smoke & Spice smoked-fried chicken recipe
3ï¿½ to 4# chicken parts
buttermilk to cover (about 3 cups)
1ï¿½ tbl spoons Tabasco
2-3 spoons salt
1 tsp black pepper
1ï¿½ cups all purpose flour
1ï¿½ # fresh shortening
3 tbl spoons bacon drippings
"At least 3 hours, and up to 12 hours, before you plan to bbq, place chicken in shallow dish. Pour buttermilk and Tabasco over chicken. Turn the chicken in the buttermilk to coat it well. Cover the dish and refigerate.
prepare smoker for bbq'ing by bringing the temp to 200ï¿½ to 220ï¿½.
Drain the chicken, reserving the marinade. Allow the chicken to stand at room temp for about 20 min.
Transfer the chicken to the smoker and cook for 35 to 45 min, long enough to give the bird some smokey flavor but only to cook it partially.
Return the chicken to the buttermilk bath. Pour the flour into a medium-size brown paper salt and sprinkle in the salt and pepper.
In a 10-12" cast-iron skillet, melt shortening and bacon drippings over high heat. When small bubbles form on the surface, reduce heat to medium high. Drain each piece of chicken, starting with the dark pieces, and drop them into the bag of seasoned flour. Shake well to coat.
Lower each piece gently in to skillet, skin side down. Arrange the chicken so that all the pieces cook evenly. Rduce heat to medium and cover. Fry chickens for 10 to 11 minutes. Reduce heat to medium low, uncover and turn the chicken pieces. Fry uncovered for another 10 to 11 minutes or until done.Ref pages 172 & 173.......