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Smoky Fried Chicken
By Traeger Kitchen
Treat your posse to Traeger Southern fried chicken. Smoke that chicken to infuse it with flavor, then pull out the deep-fryer and go to town.
Prep Time
15 Minutes
Cook Time
3 Hours
Pellets
Mesquite
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | (3 to 3-1/2 lb) whole fryer chickens |
| As Needed | vegetable oil |
| As Needed | coarse kosher or sea salt |
| As Needed | freshly ground black pepper |
| 1 Quart | fresh buttermilk |
| 2 Tablespoon | Frank's Redhot or Crystal Hot Sauce |
| 1 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 (use only 1 tablespoon if substituting table salt) |
| As Needed | peanut or grape seed oil, for frying |
Steps
1
When ready to cook, set Traeger temperature to 200 °F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
200 ˚F / 93 ˚C
Super Smoke
2
Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet.
Ingredients
2 (3 to 3-1/2 lb) whole fryer chickens
3
Rub the outside of the birds with vegetable oil and season with salt and pepper. 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 °F on an instant-read meat thermometer.
200 ˚F / 93 ˚C
150 ˚F / 66 ˚C
Ingredients
As Needed vegetable oil
As Needed coarse kosher or sea salt
As Needed freshly ground black pepper
4
Transfer the smoked chickens to a clean baking sheet and let cool.
5
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).
6
Divide the chicken between 2 sturdy resealable bags.
7
Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve.
Ingredients
1 Quart fresh buttermilk
2 Tablespoon Frank's Redhot or Crystal Hot Sauce
1 Tablespoon brown sugar
8
Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.
9
In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning and 2 tablespoons each of kosher salt and black pepper. Set aside.
Ingredients
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 (use only 1 tablespoon if substituting table salt)
As Needed freshly ground black pepper
10
On the stovetop, heat 2 inches of peanut or grapeseed oil (a true fried chicken connoisseur would use melted lard) over medium-high heat to 375 °F in a Dutch oven, deep cast iron skillet, or heavy saucepan.
Ingredients
As Needed peanut or grape seed oil, for frying
11
Drain the chicken pieces. Dredge a few at a time in the flour mixture.
12
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.
13
Drain on paper towels before serving. Enjoy!