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Pickled Brined Hot Chicken Sandwich

Difficulty 3/5
|
Prep time 20 mins

Cook time 25 mins
|
Serves 8-12

Hardwood Apple

We’re infusing Nashville’s favorite sandwich with unbeatable wood-fired flavor. Our hot chicken sandwich recipe combines the Music 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

Pickle Brined Chicken

2 CUPS LEFTOVER PICKLE JUICE

8 EA BONELESS SKINLESS CHICKEN THIGHS

SALT AND PEPPER, AS NEEDED

1 cup FLOUR

1/2 cup TAPIOCA FLOUR

1 CUP BUTTERMILK

2 TSP FRANKS RED HOT SAUCE

1 EGG

Butter Hot Sauce

1/2 CUP BUTTER, MELTED

1/2 cup FRANKS RED HOT SAUCE

2 tsp CAYENNE

1/2 tsp DARK BROWN SUGAR

1 tsp black pepper

1 tsp GARLIC

1 tsp paprika

Sandwich

SHREDDED CABBAGE SLAW

TRAEGER SMOKED PICKLES

4 SESAME SEED BUNS

Preparation

In a medium bowl, combine pickle juice and chicken thighs. Weigh them down if necessary to make sure they are completely submerged. Place in the refrigerator to brine overnight.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Place a cast iron pan with 1/2-inch canola oil on the grill grate while the grill preheats.

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

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

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

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. 

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℉. 

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.

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.

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

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

*Cook times will vary depending on set and ambient temperatures.

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