Steps

• 1

  In a medium bowl, pour the pickle juice over the chicken thighs, weighing the chicken down if necessary to make sure it is completely submerged. Cover and transfer to the refrigerator to brine overnight.

• 2

  When ready to cook, set the Traeger temperature to 450°F and preheat lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 3

  Remove the chicken thighs from the pickle brine and pat dry. Season with salt.

• 4

  In a medium bowl, whisk together the all-purpose and tapioca flours and a pinch of salt.

• 5

  In a separate medium bowl, whisk together the buttermilk, hot sauce, egg, and a pinch of salt.

• 6

  Coat the chicken thighs in the flour mixture, then the buttermilk mixture, then again in the flour mixture. Transfer to a wire rack.

• 7

  Insert the probe into the thickest part of a chicken thigh. Place the wire rack with the chicken on the grill grates. Place a large cast iron skillet on the grill grates next to the wire rack and pour in canola oil to reach a depth of 1/2 inch. Close the lid and bake the chicken until the internal temperature reaches 150℉, about 15 minutes.

  450 ˚F / 232 ˚C

  150 ˚F / 66 ˚C

  00:15

• 8

  Meanwhile, make the butter hot sauce: In a medium bowl, whisk together the melted butter, hot sauce, cayenne, black pepper, garlic powder, paprika, and brown sugar.

• 9

  As the chicken thighs reach temperature, transfer, 2-3 at a time, to the hot oil and fry until crispy and golden brown and the internal temperature reaches 165°F. Remove the chicken from the oil and immediately dunk in the bowl of butter hot sauce to coat.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• 10

  To assemble, spread the mayonnaise over the buns, then place a chicken thigh on each bottom bun. Top with cabbage slaw and pickles. Serve immediately. Enjoy!