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.
1 Gallon water
1 3/4 Cup kosher salt
1/2 Cup brown sugar
4 Sprig rosemary
4 Sprig thyme
6 bay leaves
4 Tablespoon black peppercorn
1 Head garlic
1 orange zest
1/2 Gallon ice water
2 Whole Chickens (3 1/2 lbs.), cut into 10 pieces each
4 Cup all-purpose flour
1/4 Cup granulated garlic
1/4 Cup onion powder
1 Tablespoon black pepper
1 Tablespoon paprika
2 Tablespoon cayenne pepper
1 Quart buttermilk
canola oil
Traeger Chicken Rub
1 Gallon water
1 1/2 Cup kosher salt
1/2 Cup brown sugar
4 Sprig rosemary
4 Sprig thyme
6 bay leaves
4 Tablespoon black peppercorn
1 Head garlic
1 orange zest
1/2 Gallon ice water
2 Whole Chickens (3 1/2 lbs.), cut into 10 pieces each
4 Cup all-purpose flour
1/4 Cup granulated garlic
1/4 Cup onion powder
4 Tablespoon kosher salt
1 Tablespoon black pepper
1 Tablespoon paprika
2 Tablespoon cayenne pepper
1 Quart buttermilk
canola oil
As Needed Traeger Chicken Rub