Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.

Debone the chicken, leaving the skin on. Pat dry with paper towels.

Coat both sides of chicken with olive oil and sprinkle with dry rub. 

Cook the chicken, skin side down over indirect fire with the grill closed.

Cook for 15 minutes and check with a digital meat thermometer. Cook chicken until it reaches about 140- 145°. 

Remove from grill to a rimmed sheet pan. Cool slightly. 

Make a breading station adding buttermilk and eggs to one bowl and flour garlic, smoked paprika, salt and pepper to the other. 

Beat the buttermilk and eggs together and whisk the flour mixture together.

Line a baking sheet with parchment paper or foil. 

Dredge smoked chicken into flour mixture.

Dip into egg mixture. 

Return to the flour mixture. 

Place on the prepared baking sheet.

Repeat with remaining chicken pieces.

For an extra thick crust, chicken can be doubled dipped in buttermilk and flour mixture.

Heat oil in a dutch oven or deep sided cast iron pan to 350°. 

Cook chicken pieces a few at a time about 3- 5 minutes per side until crust is golden brown. 

Remove to a baking sheet lined with paper towels and a wire rack. 

Serve chicken immediately.