Step

• Step 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.

  Ingredients

  • 8  boneless, skinless chicken thighs

  • 2 Cup pickle juice

• Step 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

  Ingredients

  •  canola oil

• Step 3

  Remove the chicken thighs from the pickle brine and pat dry.

• Step 4

  In a medium bowl, combine both flours and a pinch of salt. Mix well to combine.

  Ingredients

  • 1 Cup flour

  • 1/2 Cup tapioca flour

  • Pinch salt

• Step 5

  In another bowl, combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.

  Ingredients

  • 1 Cup buttermilk

  • 2 Teaspoon Frank's RedHot Sauce

  • 1  egg

  • Pinch salt

• Step 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.

• Step 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

• Step 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.

• Step 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.

  Ingredients

  • 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

• Step 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

• Step 11

  Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!

  Ingredients

  • 4  sesame seed buns

  •  Traeger smoked pickles

  •  shredded cabbage slaw

  •  mayonnaise