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Baked Bucket O' Chicken

Traeger Kitchen


Baked Bucket O' Chicken

Prep Time

9 Hours

Cook Time

50 Minutes

Effort
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Pellets

Oak

Crispy, tender, and ready to feed a crowd. This chicken is brined for extra moisture, dredged in buttermilk and seasoned flour for max flakiness, and finished on the grill for a wood-fired flavor infusion.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      For the Brine: Combine all ingredients for the brine except the ice water in a medium stock pot and bring to a boil over medium-high heat. Cook until sugar and salt dissolve.
    • 2

      Place ice water in a large container big enough to hold all the brine and chicken. Pour hot brine over ice water and stir until ice is melted and brine is cool.
    • 3

      Add chicken pieces to the brine and weigh down with a stack of plates if necessary.
    • 4

      Cover and transfer to refrigerator to brine overnight. Remove chicken from the brine and rinse under cold water.
    • 5

      Place on a sheet tray lined with a cooking rack and pat dry. Let chicken sit uncovered in the refrigerator for about 1 hour or until skin is completely dry.
    • 6

      Combine all remaining coating ingredients except the buttermilk in a medium bowl and mix well. Split the coating in half between two medium bowls.
    • 7

      Pour buttermilk in a separate medium bowl and season with salt and pepper.
    • 8

      When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    • 9

      Place a cast iron pan with 1-1/2” canola oil on the grill grate while the grill preheats.
    • 10

      Dredge chicken in first bowl of coating, dip into buttermilk and let excess run off.
    • 11

      Transfer to second bowl of coating and then shake to remove excess. Place on another sheet tray lined with a cooling rack that has been sprayed with cooking spray.
    • 12

      Place sheet tray directly on the grill grate next to the cast iron of oil and bake chicken for 30-40 minutes or until internal temperature reaches 150℉.
      Grill Icon
      Grill500˚
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    • 13

      As chicken pieces come to temperature, transfer them 2 or 3 at a time to the preheated oil to crisp the coating and finish cooking.
    • 14

      Remove chicken from the oil when the internal temperature reaches 165℉ and place on a sheet tray lined with a cooling rack to allow excess oil to drip off preserving the crisp coating.
      Grill Icon
      Grill500˚
      Probe Icon
      Probe165˚
    • 15

      Season each piece with Traeger Chicken rub or kosher salt as they are removed from the oil. Repeat process with remaining chicken pieces.
    • 16

      Serve with desired sides or sauces. Enjoy!

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