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Pickle Brined Hot Chicken Sandwich

Prep Time

20 Minutes

Cook Time

25 Minutes

Effort

Pellets

Apple

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.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 8 boneless, skinless chicken thighs

  • 2 Cup pickle juice

  • canola oil

  • 1 Cup flour

  • 1/2 Cup tapioca flour

  • salt

  • 1 Cup buttermilk

  • 26 Teaspoon Frank's RedHot Sauce

  • 1 Whole egg

  • salt

  • 1/2 Cup butter, melted

  • 1/2 Teaspoon dark brown sugar

  • 2 Teaspoon cayenne powder

  • 1 garlic

  • 1 Teaspoon paprika

  • 1 Teaspoon black pepper

  • mayonnaise

  • Traeger smoked pickles

  • 4 Whole sesame seed buns

  • shredded cabbage slaw

Steps

  • 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.

    Ingredients

    • 8 boneless, skinless chicken thighs

    • 2 Cup pickle juice

  • 2

    When ready to cook, set Traeger temperature to 450°F and preheat with the 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).

    Grill450 ˚F

    Ingredients

    • canola oil

  • 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.

    Ingredients

    • 1 Cup flour

    • 1/2 Cup tapioca flour

    • Pinch salt

  • 5

    In another bowl, combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.

    Ingredients

    • 1 Cup buttermilk

    • 2 Teaspoon Frank's RedHot Sauce

    • 1 Whole egg

    • Pinch salt

  • 6

    Season the chicken thighs with salt.

    Ingredients

    • As Needed salt

  • 7

    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.

    Grill500 ˚F

    Probe150 ˚F

  • 8

    Place wire rack directly on the grill grate next to the cast iron of oil and bake the chicken for 15 minutes or until the internal temperature reaches 150℉.
  • 9

    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.
  • 10

    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.

    Grill500 ˚F

    Probe165 ˚F

    Ingredients

    • 1/2 Cup butter, melted

    • 1/2 Cup Frank's RedHot Sauce

    • 1/2 Teaspoon dark brown sugar

    • 2 Teaspoon cayenne powder

    • 1 garlic

    • 1 Teaspoon paprika

    • 1 Teaspoon black pepper

  • 11

    Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.
  • 12

    Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!

    Ingredients

    • As Needed mayonnaise

    • As Needed Traeger smoked pickles

    • 4 Whole sesame seed buns

    • As Needed shredded cabbage slaw

Cooking Notes

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