Skip to Main Content
Pickle Brined Hot Chicken Sandwich

Pickle Brined Hot Chicken Sandwich

By Traeger Kjøkken

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.

Forberedelsestid

20 Referat

Tid for matlaging

25 Referat

Pellets

Apple

Ingredienser

Hvor mange tjener du?

8

Måleenheter:
main
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
Butter Hot Sauce
1/2 Cup butter, melted
1/2 Cup Frank's RedHot Sauce
1/2 Teaspoon dark brown sugar
2 Teaspoon cayenne pepper
1 Teaspoon hvitløkspulver
1 Teaspoon paprika
1 Teaspoon svart pepper

Trinn

  • 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!

My Notes


In order to add notes for this recipe, you must log in or create an account.