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Baked Bucket O' Chicken

Traeger Kitchen

Baked Bucket O' Chicken

Prep Time



Cook Time




8 - 12




What's this?

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 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


  • 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℉.
  • 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.
  • 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!