N8man
Babbling Farker
- Joined
- May 9, 2007
- Location
- God's Country Ossipee-Osceola NC
So that's a completely dry breading on the chicken when it goes on the smoker? I'm beyond impressed with the end-product.
I've tried all the ways for making it as close to "Pan Fried" on the smoker...
dredging in buttermilk then coating, rubbing with mayo then coating, rubbing with oil then coating....but this has worked best for me, open the packet of parts, straight into the breader, straight onto the cooker....the chicken as it cooks exudes more than enough fat to allow an even browning of the breader
providing that an adequate temp is maintained throughout the cook, and the end result is crispy, tasty, bite through skin....MMMMMMMMMM!!!
I've ate four pieces so far....I was gonna cook some collards and pan fry some corn bread to go with it, but I've filled up on chicken.....delightful!!!