So after smoking his chicken in his wood smoker for a few hours, he dropped it in the deep fryer for about three minutes.
He then placed it on the indoor grill and based it with one of his signature sauces. No additional breading or batter was added.
Instantly, Woots smoked-fried-chicken was born.
Dine-in or carry-out guests can top their barbeque with one of Woots special blended sauces, mild or spicy.