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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 200F and preheat, lid closed, for 10 to 15 minutes.
Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet. 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 150F on an instant-read meat thermometer.
Transfer the smoked chickens to a clean baking sheet and let cool. 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). Divide the chicken between two sturdy resealable plastic bags.
Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve. Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.
In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning, and 2 tablespoons each of kosher salt (use only 1 tablespoon if substituting table salt) and Black Pepper, freshly ground. Set aside.
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 375F in a Dutch oven, deep cast iron skillet, or heavy saucepan.
Drain the chicken pieces. Dredge a few at a time in the flour mixture. 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. Drain on paper towels before serving.
Recipes for grilling and smoking turkey, cooking grilled chicken, steak, bacon, brisket, salmon, vegetables and everything in between. Best smoked recipes for your grill.