Pickle Brined Hot Chicken Sandwich

Traeger Kitchen


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

  • 2 Teaspoon Frank's RedHot Sauce

  • 1 egg

  • 4 sesame seed buns

  • Traeger smoked pickles

  • shredded cabbage slaw

  • mayonnaise

Butter Hot Sauce
  • 1/2 Cup butter, melted

  • 1/2 Cup Frank's RedHot Sauce

  • 1/2 Teaspoon dark brown sugar

  • 2 Teaspoon cayenne pepper

  • 1 Teaspoon garlic powder

  • 1 Teaspoon paprika

  • 1 Teaspoon black pepper

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, 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).
    Grill Icon
    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 egg

    • Pinch salt

  • 6

    Season the chicken thighs with salt. 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.
  • 7

    Place wire rack directly on the grill grate next to the cast iron of oil and bake chicken for 15 minutes or until the internal temperature reaches 150℉.
    Grill Icon
    Grill500 ˚F
    Probe Icon
    Probe150 ˚F
  • 8

    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.
  • 9

    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.
    Ingredients
    • 1/2 Cup butter, melted

    • 1/2 Cup Frank's RedHot Sauce

    • 1/2 Teaspoon dark brown sugar

    • 2 Teaspoon cayenne pepper

    • 1 Teaspoon garlic powder

    • 1 Teaspoon paprika

    • 1 Teaspoon black pepper

  • 10

    Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.
    Grill Icon
    Grill500 ˚F
    Probe Icon
    Probe165 ˚F
  • 11

    Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!
    Ingredients
    • 4 sesame seed buns

    • Traeger smoked pickles

    • shredded cabbage slaw

    • mayonnaise

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