Skip to Main Content
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.