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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.
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
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
8 sesame seed buns
mayonnaise
shredded cabbage slaw
Traeger smoked pickles
8 boneless, skinless chicken thighs
2 Cup pickle juice
: 450 ˚F
To Taste Kosher salt
1 Cup all-purpose flour
1/2 Cup tapioca flour
1 Cup buttermilk
2 Teaspoon Frank's RedHot Sauce
1 Large Egg
: 150 ˚F
As Needed Canola oil
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
: 165 ˚F
8 sesame seed buns
mayonnaise
shredded cabbage slaw
Traeger smoked pickles