START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Crispy Baked Chicken Thighs with Buffalo Sauce

Traeger Kitchen


Crispy Baked Chicken Thighs with Buffalo Sauce

Prep Time

15

Minutes

Cook Time

20

Minutes

Serves

2 - 4

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

Sweet & tangy brown sugar buffalo sauce will have you begging for more of these crispy chicken thighs.

Ingredients

  • 1 Cup buttermilk

  • 1 egg, beaten

  • 2 Pound boneless, skinless chicken thighs

  • 2 Cup panko breadcrumbs

  • 1 Teaspoon garlic powder

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper

  • 1 Cup dark brown sugar

  • 1/2 Cup Frank's RedHot Buffalo Wing Sauce

  • 5 Tablespoon water

Steps

  • 1

    In a gallon resealable bag, combine the buttermilk, egg and chicken thighs. Seal the top and refrigerate for 2 hours.
  • 2

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
  • 3

    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 sheet tray lined with foil or parchment paper.
  • 4

    Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.
  • 5

    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.
  • 6

    Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!
  • 7

    Finish with the brown sugar buffalo sauce. Enjoy!