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Baked Bucket O' Chicken

Baked Bucket O' Chicken

By Traeger Kitchen

Crispy, tender, and ready to feed a crowd. This chicken is brined for extra moisture, dredged in buttermilk and seasoned flour for max flakiness, and finished on the grill for a wood-fired flavor infusion.

Prep Time

30 Min

Cook Time

50 Min




This recipe serves:


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Units of Measurement:
1 Gallon water
1 1/2 Cup kosher salt
1/2 Cup brown sugar
4 Sprig rosemary
4 Sprig thyme
6 Bay leaves
4 Tablespoon Black peppercorns
1 Head garlic, halved
1 As Needed Zest of 1 orange
1/2 Gallon ice water
1 As Needed Canola oil, for frying
2 Whole Chickens (3 1/2 lbs.), cut into 10 pieces each
4 Cup all-purpose flour
1/4 Cup granulated garlic
1/4 Cup onion powder
4 Tablespoon kosher salt
1 Tablespoon Black pepper
1 Tablespoon paprika
2 Tablespoon Cayenne
1 Quart buttermilk
1 As Needed Cooking spray, for greasing
1 As Needed Traeger Chicken Rub


  • 1

    Make the brine. In a medium stock pot over medium-high heat, combine the gallon of water, salt, brown sugar, rosemary, thyme, bay leaves, peppercorns, garlic, and orange zest. Bring to a boil and cook until the sugar and salt dissolve.

  • 2

    In a large container big enough to hold all of the brine and chicken, add the ice water. Pour the hot brine over the ice water and stir until ice is melted and brine is cool.

  • 3

    Add the chicken pieces to the brine and weigh down with a stack of plates if necessary. Cover and transfer to refrigerator to brine overnight.

  • 4

    Remove the chicken from the brine and rinse under cold water.

  • 5

    On a sheet tray lined with a cooling rack, place the chicken pieces and pat dry. Let the chicken sit uncovered in the refrigerator for about 1 hour, or until skin is completely dry.

  • 6

    In a medium bowl, combine the flour, garlic, onion powder, salt, pepper, paprika, and cayenne and mix well. Split the coating in half between two medium bowls.

  • 7

    Pour the buttermilk in a separate medium bowl and season with salt and pepper.

  • 8

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500° if available. Place a cast-iron pan with 1 1/2-inches of canola oil on the grill grates while the grill preheats.

    500 ˚F / 260 ˚C


  • 9

    Spray a cooling rack with cooking spray and place it on a sheet tray. Dredge the chicken in the first bowl of coating, then dip into buttermilk and let excess runoff. Transfer to the second bowl of coating and then shake to remove any excess. Place the coated chicken pieces on the prepared rack and sheet tray.

  • 10

    Insert the probe horizontally into a chicken breast or thigh, avoiding the bone if possible. Place the sheet tray directly on the grill grates next to the cast-iron pan with oil. Close the lid and and bake the chicken until the internal temperature reaches 150℉, 30-40 minutes.

    500 ˚F / 260 ˚C

    150 ˚F / 66 ˚C


  • 11

    As chicken pieces come to temperature, transfer them 2-3 at a time to the preheated oil to crisp the coating and finish cooking. Remove chicken from the oil when the internal temperature reaches 165℉ and place on a sheet tray lined with a cooling rack to allow excess oil to drip off, preserving the crisp coating.

    500 ˚F / 260 ˚C

    165 ˚F / 74 ˚C

  • 12

    Season each piece with Traeger Chicken Rub, or kosher salt as they are removed from the oil. Repeat the process with the remaining chicken pieces. Serve with desired sides or sauces. Enjoy!

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