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Crispy Baked Buffalo Chicken Thighs with Buffalo Sauce Recipe

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This recipe for Crispy Baked Buffalo Chicken Thighs with Buffalo Sauce is from Maisonet Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Buttermilk
1 Egg, Beaten
2 Pound Boneless, Skinless Chicken Thighs
2 Cup Panko Breadcrumbs
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
1 Cup Dark Brown Sugar
1/2 Cup Frank's Red Hot Sauce
5 Tablespoon Water
Directions:
Directions:
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.

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.

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!
Personal Notes:
Personal Notes:
Can also bake in the oven.
Adjust amount of sugar if you want it less sweet.

Link to recipe: https://www.traeger.com/recipes/buffalo-cripsy-chicken-thighs

 

 

 

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