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In a gallon zip top bag, combine the buttermilk, egg and chicken thighs. Seal the top and refrigerate for 2 hours.
When ready to cook, start the Traeger on Smoke with lid open until a fire is established (4-5 minutes). Set temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
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 baking sheet lined with foil or parchment paper.
Bake the breaded chicken for 15-18 minutes, or until the internal temperature reads 175 degrees. 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.
Finish with the brown sugar buffalo sauce. Enjoy!