By Traeger Kitchen
Treat your posse to Southern fried chicken: Traeger style. Smoke that chicken to wrangle it with flavor, then pull out the deep-fryer and go to town. Have your friends bring the waffles and feast on chicken and waffles all day long.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.2 Whole | Fryer Chickens, 3-3.5lbs |
1 As Needed | vegetable oil |
1 As Needed | salt and pepper |
1 Quart | buttermilk |
2 Tablespoon | Frank's RedHot Sauce |
2 Tablespoon | brown sugar |
2 1/2 Cup | all-purpose flour |
2 Tablespoon | garlic powder |
2 Tablespoon | onion powder |
1 Tablespoon | Traeger Pork & Poultry Rub |
2 Tablespoon | kosher salt |
2 Tablespoon | freshly ground black pepper |
1 As Needed | Peanut or Grapeseed Oil |
1
When ready to cook, set grill temperature to 200℉ and preheat, lid closed for 15 minutes.
2
Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet. Rub the outside of the birds with vegetable oil and season with salt and pepper.
3
Arrange the chickens directly on the grill grate and smoke for 2-1/2 hours, or until the internal temperature in the thickest part of a thigh reads 150℉ on an instant-read meat thermometer.
200 ˚F / 93 ˚C
150 ˚F / 66 ˚C
4
Transfer the smoked chickens to a clean baking sheet and let cool. Cut the chickens into 20 pieces - 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters (remove the 4 breast halves, then cut each in half). Divide the chicken between two sturdy resealable plastic bags.
5
Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve. Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.
6
In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning, and 2 tablespoons each of kosher salt (use only 1 tablespoon if substituting table salt) and Black Pepper, freshly ground. Set aside.
7
On the stovetop, heat 2” of peanut or grapeseed oil (a true fried chicken connoisseur would use melted lard!) over medium-high heat to 375℉ in a Dutch oven, deep cast iron skillet, or heavy saucepan.
8
Drain the chicken pieces. Dredge a few at a time in the flour mixture. Fry the chicken in batches (do not crowd the pan), turning as needed with tongs, until it is golden brown - about 6 minutes for the breast pieces and 8 minutes for the thighs, wings, and drumsticks. Drain on paper towels before serving. Enjoy!
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