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• Step 1

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

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  • 1 Cup buttermilk

  • 1 Whole egg, beaten

  • 2 Pound Chicken, thighs - bonless skinless

• Step 2

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

• Step 3

  On a large plate, gently combine the Panko breadcrumbs, garlic, salt, and pepper.

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  • 2 Cup panko breadcrumbs

  • 1 Teaspoon garlic powder

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper

• Step 4

  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 baking sheet lined with foil or parchment paper.

• Step 5

  Bake the breaded chicken for 15-18 minutes, or until the internal temperature reads 165℉. While the chicken is baking, make the brown sugar buffalo sauce.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• Step 6

  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.

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  • 2 Cup dark brown sugar

  • 1/2 Cup Frank's RedHot Sauce

  • 5 Tablespoon water

• Step 7

  Finish with the brown sugar buffalo sauce. Enjoy!