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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.
2 (3 to 3-1/2 lb) whole fryer chickens
vegetable oil
coarse kosher or sea salt
freshly ground black pepper
1 Quart 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)
peanut or grapeseed oil, for frying
: 200 ˚F
2 (3 to 3-1/2 lb) whole fryer chickens
: 150 ˚F
As Needed vegetable oil
As Needed coarse kosher or sea salt
As Needed freshly ground black pepper
1 Quart 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 freshly ground black pepper
As Needed peanut or grapeseed oil, for frying