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Pickle Brined Hot Chicken Sandwich

Pickle Brined Hot Chicken Sandwich

By Traeger Kitchen

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.

Prep Time

20 Minutes

Cook Time

25 Minutes

Pellets

Apple

Ingredients

Number of people serving

8

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Units of measurement:
main
8 boneless, skinless chicken thighs
2 Cup pickle juice
canola oil
1 Cup flour
1/2 Cup tapioca flour
Pinch 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

Step

  • 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.

  • 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).

    450 ˚F / 232 ˚C

  • 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.

  • 5

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

  • 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℉.

    500 ˚F / 260 ˚C

    150 ˚F / 66 ˚C

  • 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.

  • 10

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

    500 ˚F / 260 ˚C

    165 ˚F / 74 ˚C

  • 11

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

My Notes


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