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Crispy Baked Chicken Thighs with Buffalo Sauce

15

20

Mesquite

Sweet & tangy brown sugar buffalo sauce will have you begging for more of these crispy chicken thighs.

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  • 1 Cup buttermilk

  • 1 egg, beaten

  • 2 Pound boneless, skinless chicken thighs

  • 2 Cup panko breadcrumbs

  • 1 Teaspoon garlic powder

  • 1 Teaspoon Salt

  • 1 Teaspoon Freshly ground black pepper

  • 1 Cup dark brown sugar

  • 1/2 Cup Frank's RedHot Buffalo Wing Sauce

  • 5 Tablespoon water

  • 1

    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

  • 2

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F

  • 3

    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

  • 4

    Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.

    375 ˚F

    175 ˚F

  • 5

    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

  • 6

    Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!

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