Step 1

Mix marinade ingredients together. Add chicken and marinate for 3 hours, stirring twice.

Step 2

Mix coating ingredients together.

Step 3

Make a dipping station. Put the container with the marinade on the left. Next to it, put the coating mix in a low casserole or tray. To the right of the coating mix, put a large plate or tray.

Step 4

Lift a chicken piece out of the marinade with your left hand. Lay it on top of the flour in the casserole. Shovel flour over the chicken with your dry right hand to coat. Lift the chicken out of the flour with your dry right hand and put it on the plate. Repeat with each piece putting on the plate in a single layer.

Step 5

Move the chicken on the plate to the left of the marinade and put another large plate to the right of the coating mix. Lift a piece of chicken with your left hand and dip it in the marinade. Put the chicken on the flour mixture with your left hand. Shovel flour over it with your dry right hand. Lift the piece out of the mixture with your dry right hand and put it on the clean plate. Repeat to give each piece the second dip and coating and put in a single layer on the clean plate.

Step 6

Put the chicken, skin side up, in a 400 F (205 C) smoker for about 35 minutes. The chicken should just start to be getting some golden on the edges of the chicken.

Step 7

Brush the chicken pieces with oil. Do not turn them. Cook for 30 minutes more and start checking the chicken. When the chicken is browned as much as you like, check the internal temperature to make sure it is over 170 F (75 C) and take off the smoker (it will likely be way over 170 F (75 C)). This can take up to 40 minutes depending on the air circulation in your smoker.

Step 8

Let the chicken rest for 5 minutes and serve.