By Traeger Kitchen
We’re infusing Nashville’s favorite sandwich with unbeatable wood-fired flavor. Our hot chicken sandwich recipe combines the city's famous tongue-tingling heat with Traeger’s signature hardwood taste, for a combo that’s fit to headline the Grand Ole Opry.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.8 | boneless, skinless chicken thighs |
2 Cup | pickle juice |
canola oil | |
1 Cup | flour |
1/2 Cup | tapioca flour |
Pinch | salt |
1 Cup | buttermilk |
2 Teaspoon | Frank's RedHot Sauce |
1 | egg |
4 | sesame seed buns |
Traeger smoked pickles | |
shredded cabbage slaw | |
mayonnaise |
1/2 Cup | butter, melted |
1/2 Cup | Frank's RedHot Sauce |
1/2 Teaspoon | dark brown sugar |
2 Teaspoon | cayenne pepper |
1 Teaspoon | garlic powder |
1 Teaspoon | paprika |
1 Teaspoon | black pepper |
1
In a medium bowl, combine pickle juice and chicken thighs. Weigh thighs down if necessary to make sure they are completely submerged. Place in the refrigerator to brine overnight.
2
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a cast iron pan on the grill grate while the grill preheats and add canola oil (should be about 1/2-inch deep).
450 ˚F / 232 ˚C
3
Remove the chicken thighs from the pickle brine and pat dry.
4
In a medium bowl, combine both flours and a pinch of salt. Mix well to combine.
5
In another bowl, combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.
6
Season the chicken thighs with salt. Dip the thighs in the flour mixture, then buttermilk, then back into the flour mixture. Transfer to a wire rack and repeat with the remaining thighs.
7
Place wire rack directly on the grill grate next to the cast iron of oil and bake chicken for 15 minutes or until the internal temperature reaches 150℉.
500 ˚F / 260 ˚C
150 ˚F / 66 ˚C
8
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.
9
For the Butter Hot Sauce: While the chicken is cooking, melt the butter and combine with the hot sauce, brown sugar, cayenne, garlic powder, paprika and black pepper in a medium bowl. Set aside.
10
Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.
500 ˚F / 260 ˚C
165 ˚F / 74 ˚C
11
Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!
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