Steps

• Step 1

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

  Ingredients

  • 1 Cup buttermilk

  • 1  egg, beaten

  • 2 Pound boneless, skinless chicken thighs

• Step 2

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

  375 ˚F / 191 ˚C

• Step 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.

  Ingredients

  • 2 Cup panko breadcrumbs

  • 1 Teaspoon garlic powder

  • 1 Teaspoon Salt

  • 1 Teaspoon freshly ground black pepper

• Step 4

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

  00:15

  375 ˚F / 191 ˚C

  175 ˚F / 79 ˚C

• Step 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.

  Ingredients

  • 1 Cup dark brown sugar

  • 1/2 Cup Frank's RedHot Buffalo Wing Sauce

  • 5 Tablespoon water

• Step 6

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