Dom, those look great. You've posted a few cooks using Lefty's and they have all looked incredible. I'm going to have to pick some up, pull a few crappie out of the lake, and give it a try!
It's not exactly like regular fried chicken but it's darn crispy for a chicken that's grilled on a Kamado.
The dry brining was simply a liberal sprinkling of kosher salt, then left uncovered in the fridge on a wire rack for airflow. I left it in the fridge for at least two days, might have even been three.
There's a grilled fried Buffalo wings recipe/ youtube video on the sns grills site. I've used their technique with my slow n sear on my 18" kettle. Their video is what initially sparked my desire to attempt this myself.