Steps

• 1

  When ready to cook, set Traeger temperature to 200 °F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  200 ˚F / 93 ˚C

  Super Smoke

• 2

  Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet.

• 3

  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 °F on an instant-read meat thermometer.

  200 ˚F / 93 ˚C

  150 ˚F / 66 ˚C

  02:00

• 4

  Transfer the smoked chickens to a clean baking sheet and let cool.

• 5

  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).

• 6

  Divide the chicken between 2 sturdy resealable bags.

• 7

  Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve.

• 8

  Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.

• 9

  In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning and 2 tablespoons each of kosher salt and black pepper. Set aside.

• 10

  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 375 °F in a Dutch oven, deep cast iron skillet, or heavy saucepan.

• 11

  Drain the chicken pieces. Dredge a few at a time in the flour mixture.

• 12

  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.

• 13

  Drain on paper towels before serving. Enjoy!