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.

• 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!