Traeger Kitchen
Smoky Fried Chicken
Prep Time
15 Minutes
Cook Time
3 Hours
Effort
Pellets
Mesquite
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.
Ingredients
How many people are you serving?
6
Units of Measurement:
main
2 (3 to 3-1/2 lb) whole fryer chickens
vegetable oil
kosher salt and 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)
freshly ground black pepper
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.Grill: 200 ˚F
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.Grill: 200 ˚F
Probe: 150 ˚F
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.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 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!