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Baked Bucket O' Chicken

Difficulty 4/5
|
Prep time 25 mins

Cook time 45 mins
|
Serves 8-12

Hardwood 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

Brine

1 gallon WATER

1 1/2 cups KOSHER SALT

1/2 cup BROWN SUGAR

4 sprigs ROSEMARY

4 sprigs THYME

6 BAY LEAVES

4 TBSP BLACK PEPPERCORNS

1 HEAD GARLIC, HALVED

ZEST OF 1 ORANGE

1/2 gallon ICE WATER

Chicken

2 (3 1/2 LBS) WHOLE CHICKENS, CUT INTO 10 PIECES EACH

4 CUPS ALL-PURPOSE FLOUR

1/4 CUP GRANULATED GARLIC

1/4 CUP ONION POWDER

4 tbsp KOSHER SALT

1 Tbsp BLACK PEPPER

1 tbsp PAPRIKA

2 tbsp CAYENNE

1 qt BUTTERMILK

Preparation

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.

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

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

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.

Combine all ingredients for the coating in a medium bowl and mix well. Split the coating in half between two medium bowls.

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

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (500 if using a WiFIRE-enabled grill) and preheat, lid closed, 10-15 minutes.

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

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

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 degrees F.

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

Remove chicken from the oil when the internal temperature reaches 165 degrees F and place on another cooling rack to allow excess oil to drip off preserving the crisp coating.

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

Serve with desired sides or sauces. Enjoy!

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