Posted on Thursday Mar 10, 2011 at 7:30 PM
allen, this is one i used many years ago when i was cheffing it up. brine a half chicken (best to start witha larger cut)smoke until about 100 -120 degrees. doesn't have to be a strong smoking just get the smoke flavor going.
this part is important, as the chicken doesn't get fully cooked in the first round, remove chicken from smoker and do whatever can/have to to cool the meat quickly. allow to cool overnight then quarter the bird. proceed with your favorite extra crispy deep fried chicken recipe.
cooking the bird to the 120 degrees allows it to be fried and done without being dry.
you can test this on wings pretty easily to get the idea of how much smoke you need.