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Smoky Fried Chicken

Traeger Kitchen


Smoky Fried Chicken

Prep Time

1 Hours

Cook Time

3 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 Whole Fryer Chickens, 3-3.5lbs

  • 1 As Needed vegetable oil

  • 1 As Needed salt and pepper

  • 1 Quart buttermilk

  • 2 Tablespoon Frank's RedHot Sauce

  • 2 Tablespoon brown sugar

  • 2 1/2 Cup all-purpose flour

  • 2 Tablespoon garlic powder

  • 2 Tablespoon onion powder

  • 1 Tablespoon Traeger Pork & Poultry Rub

  • 2 Tablespoon kosher salt

  • 2 Tablespoon freshly ground black pepper

  • 1 As Needed Peanut or Grapeseed Oil

Steps

  • 1

    When ready to cook, set grill temperature to 200℉ and preheat, lid closed for 15 minutes.
  • 2

    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.
    Ingredients
    • 2 Whole Fryer Chickens, 3-3.5lbs

    • 1 As Needed vegetable oil

    • 1 As Needed salt and pepper

  • 3

    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.
    Grill Icon
    Grill200 ˚F
    Probe Icon
    Probe150 ˚F
  • 4

    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.
  • 5

    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.
    Ingredients
    • 1 Quart buttermilk

    • 2 Tablespoon Frank's RedHot Sauce

    • 2 Tablespoon brown sugar

  • 6

    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.
    Ingredients
    • 2 1/2 Cup all-purpose flour

    • 2 Tablespoon garlic powder

    • 2 Tablespoon onion powder

    • 1 Tablespoon Traeger Pork & Poultry Rub

    • 2 Tablespoon kosher salt

    • 2 Tablespoon freshly ground black pepper

  • 7

    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.
    Ingredients
    • 1 As Needed Peanut or Grapeseed Oil

  • 8

    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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