By Traeger Kitchen
Sweet & tangy brown sugar buffalo sauce will have you begging for more of these crispy chicken thighs.
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|2 Pound||boneless, skinless chicken thighs|
|2 Cup||panko breadcrumbs|
|1 Teaspoon||garlic powder|
|1 Teaspoon||freshly ground black pepper|
|1 Cup||dark brown sugar|
|1/2 Cup||Frank's RedHot Buffalo Wing Sauce|
In a gallon resealable bag, combine the buttermilk, egg, and chicken thighs. Seal the top and refrigerate for 2 hours.
1 Cup buttermilk
1 egg, beaten
2 Pound boneless, skinless chicken thighs
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
On a large plate, gently combine the panko breadcrumbs, garlic, salt, and pepper. Using tongs, remove the thighs from the buttermilk mixture one at a time and place them into the seasoned breadcrumbs. Make sure to cover all areas of your chicken with the breadcrumbs. Place on a sheet tray lined with foil or parchment paper.
2 Cup panko breadcrumbs
1 Teaspoon garlic powder
1 Teaspoon Salt
1 Teaspoon freshly ground black pepper
Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.
375 ˚F / 191 ˚C
175 ˚F / 79 ˚C
While the chicken is baking, make the brown sugar buffalo sauce. In a medium saucepan, combine the brown sugar, buffalo sauce, and water over medium-high heat. Bring to a rolling boil, stirring frequently for about 5 minutes, then remove from the heat. Transfer to a pitcher or measuring glass with a pourable spout.
1 Cup dark brown sugar
1/2 Cup Frank's RedHot Buffalo Wing Sauce
5 Tablespoon water
Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!
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