Sweet & tangy brown sugar buffalo sauce will have you begging for more of these crispy chicken thighs.
How many people are you serving?
In a gallon resealable bag, combine the buttermilk, egg and chicken thighs. Seal the top and refrigerate for 2 hours.
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 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 sheet tray lined with foil or parchment paper.
Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.
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.
Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!
Finish with the brown sugar buffalo sauce. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up