Treat your posse to Southern fried chicken: Traeger style. Smoke that chicken to wrangle it with flavor, then pull out the deep-fryer and go to town. Have your friends bring the waffles and feast on chicken and waffles all day long.
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When ready to cook, set grill temperature to 200℉ and preheat, lid closed for 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 150℉ 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” of peanut or grapeseed oil (a true fried chicken connoisseur would use melted lard!) over medium-high heat to 375℉ 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. Enjoy!
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