Smoky Fried Chicken

Ingredients

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.

  Grill: 200 ˚F

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• 2

  Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet.

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  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.

  Grill: 200 ˚F

  Probe: 150 ˚F

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  Ingredients

  • As Needed vegetable oil

  • As Needed kosher salt and black pepper

• 4

  Transfer the smoked chickens to a clean baking sheet and let cool.

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• 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).

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• 6

  Divide the chicken between 2 sturdy resealable bags.

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• 7

  Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve.

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  Ingredients

  • 1 Quart 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.

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• 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.

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  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.

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  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.

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• 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.

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• 13

  Drain on paper towels before serving. Enjoy!

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