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Pickle Brined Hot Chicken Sandwich

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25

Apple

We’re infusing Nashville’s favorite sandwich with unbeatable wood-fired flavor. Our hot chicken recipe combines the Music City's famous tongue-tingling heat with Traeger’s signature hardwood taste for a combo that’s fit to headline the Grand Ole Opry.

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Pickle-Brined Hot Chicken

  • 8 boneless, skinless chicken thighs

  • 2 Cup pickle juice

  • Kosher salt

  • 1 Cup all-purpose flour

  • 1/2 Cup tapioca flour

  • 1 Cup buttermilk

  • 2 Teaspoon Frank's RedHot Sauce

  • 1 Large Egg

  • Canola oil

Butter Hot Sauce

  • 1/2 Cup butter, melted

  • 1/2 Cup Frank's RedHot Sauce

  • 2 Teaspoon cayenne pepper

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon garlic powder

  • 1 Teaspoon paprika

  • 1/2 Teaspoon dark brown sugar

For Assembly

  • 8 sesame seed buns

  • mayonnaise

  • shredded cabbage slaw

  • Traeger smoked pickles

  • 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.

    • 8 boneless, skinless chicken thighs

    • 2 Cup pickle juice

  • 2

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

    450 ˚F

  • 3

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

    • To Taste Kosher salt

  • 4

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

    • 1 Cup all-purpose flour

    • 1/2 Cup tapioca flour

  • 5

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

    • 1 Cup buttermilk

    • 2 Teaspoon Frank's RedHot Sauce

    • 1 Large Egg

  • 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.

    150 ˚F

    • As Needed Canola oil

  • 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.

    • 1/2 Cup butter, melted

    • 1/2 Cup Frank's RedHot Sauce

    • 2 Teaspoon cayenne pepper

    • 1 Teaspoon freshly ground black pepper

    • 1 Teaspoon garlic powder

    • 1 Teaspoon paprika

    • 1/2 Teaspoon dark 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.

    165 ˚F

  • 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!

    • 8 sesame seed buns

    • mayonnaise

    • shredded cabbage slaw

    • Traeger smoked pickles

Cooking Notes

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