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• Step 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.

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  • 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

• Step 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.

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  • 1/2 Gallon ice water

  • 2 Whole Chickens (3 1/2 lbs.), cut into 10 pieces each

• Step 3

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

• Step 4

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

• Step 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.

• Step 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.

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  • 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

• Step 7

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

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  • 1 Quart buttermilk

• Step 8

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 9

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

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  •  canola oil

• Step 10

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

• Step 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.

• Step 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℉.

  450 ˚F / 232 ˚C

  150 ˚F / 66 ˚C

• Step 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.

• Step 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.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• Step 15

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

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  • As Needed Traeger Chicken Rub

• Step 16

  Serve with desired sides or sauces. Enjoy!