Pickle Brined Hot Chicken Sandwich

Ingredients

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.

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• 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: 450˚

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• 3

  Remove the chicken thighs from the pickle brine and pat dry.

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• 4

  In a medium bowl, combine both flours and a pinch of salt. Mix well to combine.

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• 5

  In another bowl, combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.

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• 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.

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• 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: 500˚

  

  Probe: 150˚

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• 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.

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• 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.

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• 10

  Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.

  

  Grill: 500˚

  

  Probe: 165˚

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• 11

  Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!

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