Name: Traeger Smoked-Fried Nashville Hot Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 ½ pounds chicken tenders; 2 tbsp Smoke Junkie seasoning (or your favorite all-purpose seasoning); 2 cups panko breadcrumbs; 1 cup all-purpose flour; 2 eggs (beaten); Salt and pepper (to taste); Vegetable oil (for frying); 1 stick unsalted butter; 3 tbsp honey; ¼ cup Spiceology Nashville Hot Chicken seasoning; ¼ cup Yellowbird Strawberry Ginger Hot Sauce (or your favorite hot sauce); 1 tbsp Smoke Junkie seasoning

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Combining the smoky depth of a Traeger with the crispy, fiery kick of Nashville Hot Chicken, this recipe is a game-changer. Our version of Traeger Smoked-Fried Nashville Hot Chicken will hit all the right notes—smoky, spicy, and crispy—all while bringing the signature flavors of a Traeger grill to the table.

Perfect for family gatherings or a backyard feast, this recipe blends two amazing cooking methods for a dish that’ll be a new favorite in your household.

Smoked-Fried Nashville Hot Chicken tenders cooked on a Traeger, served on white bread with pickles. — Perfectly crispy Traeger Smoked-Fried Nashville Hot Chicken tenders glazed with Nashville hot sauce, served on white bread with pickles for a classic touch. A smoky, spicy twist on the Southern favorite, made on the Traeger.

Introduction

Nashville Hot Chicken is famous for its intense heat and crispy texture, but we decided to take it one step further by adding a Traeger twist. By smoking the chicken before frying it, you get that irresistible wood-fired flavor while still achieving the crispy, spicy crust that makes Nashville Hot Chicken a classic. As a dad and teacher living in Denver, I always strive to make family meals that are easy, delicious, and exciting. This smoked-fried chicken checks all those boxes, plus it was a huge hit with my family—even the kids loved it!

Why Smoked-Fried Nashville Hot Chicken?

Nashville Hot Chicken has grown in popularity due to its fiery heat and crispy texture, but what if you could add even more depth to this beloved dish? That’s where the Traeger comes in. Smoking the chicken at a low temperature first ensures that it absorbs all the incredible smoky flavor from the wood pellets before being fried to crispy perfection. This method not only enhances the flavor but also keeps the chicken moist and tender. Whether you’re cooking for a crowd or just want to impress your family, this Traeger Smoked-Fried Nashville Hot Chicken is a sure winner.

Crispy smoked-fried Nashville Hot Chicken tender frying in a cast iron skillet on a Traeger induction burner. — A perfectly crispy Nashville Hot Chicken tender frying in a cast iron skillet on the Traeger induction burner. The combination of smoky flavor and crunchy texture makes this chicken a standout.

Inspiration for This Recipe for Smoked-Fried Nashville Hot Chicken

The inspiration for this recipe comes from some of the best Nashville Hot Chicken we’ve had at restaurants recently. My wife and I love the spicy, crispy crunch of Nashville Hot Chicken, but we wanted to put our own spin on it by adding a layer of smoky goodness from the Traeger grill. Living in Colorado, we cook outdoors year-round, and the Traeger Timberline XL is a workhorse that makes this recipe come to life. We kept a few pieces of chicken sauce-free for the kids, and they devoured it—proving that this recipe can easily be adapted for the whole family!

Smoking and frying is a dynamic duo that truly transforms the flavor of meats, and we’ve found it’s a method that can’t be beaten for delivering that perfect balance of smoky depth and crispy texture. Smoking infuses the meat with rich, wood-fired flavor, while frying locks in the juiciness and adds a satisfying crunch.

Whether it’s chicken, turkey, or even prime rib, this approach takes these classic proteins to a whole new level. For this Traeger Smoked-Fried Nashville Hot Chicken, smoking the tenders first ensures they’re packed with flavor before they even hit the fryer, creating a layered flavor profile that simple frying just can’t achieve.

We’ve also applied this smoked-fried method to other standout recipes like Smoked-Fried Prime Rib and Smoked-Fried Turkey, both of which have become favorites on the blog. Smoking the prime rib at a low temperature first gives the meat a tender, melt-in-your-mouth quality, while a quick fry seals in all that juiciness with a crispy crust.

The smoked-fried turkey, perfect for the holidays, combines the best of slow-smoking with a fried skin that’s both golden and flavorful. This method has become a go-to for creating unique, unforgettable dishes that pack layers of flavor, texture, and that signature Traeger wood-fired taste.

Ingredients Breakdown

Here’s a breakdown of what you’ll need to bring this recipe to life:

Chicken Tenders: These cook quickly and are perfect for achieving that crispy finish.
Smoke Junkie Seasoning: Adds a smoky, savory base flavor to the chicken before it hits the Traeger.
Flour: Seasoned with salt, pepper, and a touch more Smoke Junkie for extra flavor.
Panko Breadcrumbs: These ensure an extra-crispy coating when fried.
Eggs: Helps the breadcrumbs stick to the chicken tenders.
Vegetable Oil: For frying the chicken to golden-brown perfection.
Spiceology Nashville Hot Chicken Seasoning: This is where the heat comes from—adjust to your preferred spice level.
Yellow Bird Strawberry Ginger Hot Sauce: Adds a sweet and tangy twist to the heat.
Honey: Helps balance the heat and rounds out the sauce.
Butter: Forms the base of the Nashville Hot sauce, soaking into the crispy chicken coating.
Pickles: Essential for serving, as they cut through the richness and heat.
White Bread: Classic for Nashville Hot Chicken, serving as a base for the saucy chicken.

Ingredients for Traeger Smoked-Fried Nashville Hot Chicken, including chicken tenders, Smoke Junkie seasoning, Nashville Hot Chicken seasoning, panko breadcrumbs, Yellowbird hot sauce, flour, egg, butter, and honey. — All the ingredients you need to make Traeger Smoked-Fried Nashville Hot Chicken, featuring Smoke Junkie seasoning, panko breadcrumbs, Nashville Hot Chicken seasoning, and Yellowbird Strawberry Ginger Hot Sauce. A perfect blend of smoky, spicy, and crispy flavors.

Why This Smoked-Fried Nashville Hot Chicken Recipe Works So Well on the Traeger

The beauty of this recipe lies in the combination of two techniques: smoking and frying. By first smoking the chicken tenders on the Traeger at 225°F until they reach 140°F, you infuse them with that signature wood-fired flavor that only a Traeger can deliver.

From there, they’re dredged in flour, egg, and panko breadcrumbs, and then fried until golden and crispy. The result is tender, flavorful chicken with a crunchy exterior that’s drenched in a homemade Nashville Hot sauce. Keeping the fried chicken warm on the Traeger at 225°F ensures it stays hot and crispy while you finish cooking the rest.

Chicken tenders seasoned with Smoke Junkie seasoning smoking on a Traeger Timberline XL grill. — Chicken tenders seasoned with Smoke Junkie seasoning, smoking low and slow on the Traeger Timberline XL. Infusing these tenders with rich, wood-fired flavor before frying for the perfect Nashville Hot Chicken.

The Process

1. Season and Smoke the Chicken

Start by seasoning your chicken tenders with Smoke Junkie seasoning. This provides a smoky base layer of flavor. Preheat your Traeger Timberline XL to 225°F, then place the tenders on the grill. Smoke them until they reach an internal temperature of 140°F, which will take about 45 minutes. The chicken should have a beautiful smoke ring and a slightly firm texture.

2. Set Up Your Breading Station

While the chicken smokes, set up a breading station with three bowls. In the first bowl, beat a couple of eggs. In the second bowl, mix flour with a pinch of salt, pepper, and a little more Smoke Junkie seasoning. The third bowl is for your panko breadcrumbs, which will give the chicken that extra-crispy coating.

3. Dredge the Chicken

Once the chicken reaches 140°F, remove it from the Traeger and let it cool for a few minutes. Dredge each chicken tender first in the seasoned flour, then dip into the egg wash, and finally coat it with panko breadcrumbs. Place the breaded tenders on a wire rack to rest while you prepare the frying station.

4. Fry the Chicken

Using the induction burner on your Traeger Timberline XL, heat a few inches of vegetable oil in a cast-iron skillet to about 350°F. Fry the breaded chicken tenders in batches, ensuring they don’t overcrowd the pan. Fry until they’re golden brown and crispy, and the internal temperature reaches 165°F—this should take about 3-4 minutes per side.

Once done, transfer the fried chicken to a wire rack in the Traeger, set at 225°F, to keep warm while you fry the remaining tenders.

5. Make the Nashville Hot Sauce

While the chicken stays warm on the Traeger, it’s time to make the sauce. In a small saucepan, melt one stick of butter with 3 tablespoons of honey. Once melted, whisk in ¼ cup of Spiceology Nashville Hot Chicken seasoning and ¼ cup of Yellow Bird Strawberry Ginger Hot Sauce. Add a couple of shakes of Smoke Junkie seasoning and cook until the sauce slightly reduces, allowing the spices to meld with the butter. Taste the sauce and adjust the spice level to your preference.

6. Assemble and Serve

Arrange slices of white bread on a serving tray. Using a pastry brush, generously coat each piece of smoked-fried chicken with the prepared Nashville Hot sauce. Place the saucy chicken atop the bread slices and drizzle with more sauce if desired. Serve with plenty of pickles on the side to balance out the heat.

Chicken tenders seasoned with Smoke Junkie seasoning, ready for smoking on the Traeger for Nashville Hot Chicken. — Chicken tenders generously seasoned with Adam McKenzie’s Smoke Junkie seasoning, prepared for smoking on the Traeger to create flavorful and spicy Nashville Hot Chicken. A perfect first step in this smoky, crispy recipe.

Breading station setup with seasoned flour, panko breadcrumbs, and beaten eggs for Traeger Smoked-Fried Nashville Hot Chicken. — Chicken tenders generously seasoned with Adam McKenzie’s Smoke Junkie seasoning, prepared for smoking on the Traeger to create flavorful and spicy Nashville Hot Chicken. A perfect first step in this smoky, crispy recipe.

Equipment You’ll Need

Traeger Timberline XL: For smoking the chicken and keeping it warm.
Induction Burner: Essential for heating oil to the perfect frying temperature.
Meat Thermometer: To ensure the chicken reaches the proper internal temperature.
Cast Iron Skillet: Ideal for frying chicken.
Wire Rack: Helps keep the chicken crispy while resting.
Pastry Brush: For applying the sauce to the chicken.

Alternate Recipes and Product Links

If you’re a fan of this Traeger Smoked-Fried Nashville Hot Chicken, check out these other recipes:

Products used in this cook:

This Traeger Smoked-Fried Nashville Hot Chicken is a new family favorite, offering the perfect combination of smoky, crispy, and spicy in every bite. Whether you’re cooking for a crowd or just looking for a fun new way to enjoy fried chicken, this recipe brings the heat and flavor in a big way. The best part? It’s easy to adjust the spice level, so even the kids can enjoy it.

Give this recipe a try, and don’t forget to share your results with me on social media @ThisJewCanQue. I’d love to see your version of this smoked-fried favorite!