Step 1

Marinate the Chicken: Pour the buttermilk over the chicken pieces in a large mixing bowl. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk for at least 2 hours (overnight is even better).

Step 2

Smoke the Flour: Start by preheating your smoker to a low temperature (around 150°F). Spread the all-purpose flour in a thin, even layer on a shallow baking sheet. Smoke the flour for 3-4 hours, stirring occasionally to ensure even smoking. The flour should develop a light, smoky aroma.

Step 3

Remove the smoked flour from the smoker and let it cool completely before using it for dredging the chicken.

Step 4

Prepare the Smoked Flour Mixture: In a separate mixing bowl, combine the all-purpose flour, ground black pepper, garlic powder, salt, MSG (if using), and dried parsley. Mix well until all the spices are evenly incorporated into the flour.

Step 5

Dredging Process: Preheat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat. Take one piece of marinated chicken and dredge it in the smoked flour mixture, ensuring it is fully coated on all sides. Shake off any excess flour. Dip the flour-coated chicken back into the buttermilk, coating it once again.

Step 6

Place the double-dredged chicken on a wire rack while you repeat the process with the remaining chicken pieces.

Step 7

Fry the Chicken: Carefully place the double-dredged chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches if necessary.

Step 8

Fry the chicken until it reaches a deep golden brown color and is fully cooked through. The internal temperature should read 165°F (74°C) for safety.