Steps

• 1

  In a gallon resealable bag, combine the buttermilk, egg, and chicken thighs. Seal the top and refrigerate for 2 hours.

• 2

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 3

  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.

• 4

  Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.

  375 ˚F / 191 ˚C

  175 ˚F / 79 ˚C

  00:15

• 5

  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.

• 6

  Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!