I can remember when I was a kid watching my grandmother fry chicken. It seems like it took her all day to accomplish frying one bird. It does take a while but I think it's well worth it. The smoke is my addition.
Cut up chicken into 10 pieces (I guess you could by one already cut up but what fun is that)
Mix marinade spices and coat chicken in large bowl. Let chicken marinade in fridge for however long you want. I left it in for 8 hrs.
Smoke chicken for 1 hr. at 225 degrees. I used hickory, but any wood will do. My smoker is a Masterbuilt electric.
Let chicken cool to touch. Drench in milk and dredge in seasoned flour mixture. One drench and dredge is enough.
The next step is the most important. Grandma Howell always used cast iron skillets, and cooked in butter low and slow. I use Smart Balance, three or four tbs. add more if needed. Cook on medium low heat turning occasionally to get a crispy crust on all sides. This could take an hour or longer for the chicken to cook through.