Traeger Smoked-Fried Nashville Hot Chicken
Smoky, crispy, and spicy, this Traeger Smoked-Fried Nashville Hot Chicken recipe combines the rich wood-fired flavor from the Traeger with a fiery Nashville-style hot sauce. Perfect for family dinners, gameday spreads, or backyard BBQs.
Equipment
- Traeger Timberline XL grill
- Cast iron skillet
- Wire rack
- Meat thermometer
- pastry brush
- Tongs
- Three bowls (for breading station)
- Spatula (for flipping chicken in oil)
- Small saucepan (for making the sauce)
- Induction burner (or stovetop for frying)
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
For the Nashville Hot Sauce:
- 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
Instructions
- Season the Chicken:
- Begin by seasoning the chicken tenders generously with Smoke Junkie seasoning. Allow the chicken to rest for 10-15 minutes to absorb the flavor.
- Preheat the Traeger:
- Preheat your Traeger Timberline XL to 225°F. Use hickory or mesquite pellets for a rich, smoky flavor. Once preheated, place the chicken tenders directly on the grill grates.
- Smoke the Chicken:
- Smoke the seasoned chicken tenders at 225°F until they reach an internal temperature of 140°F. This should take about 45 minutes to an hour, depending on the size of the tenders.
- Prepare the Breading Station:
- While the chicken is smoking, set up a breading station with three bowls. Bowl 1: Beaten egg. Bowl 2: Flour, seasoned with salt, pepper, and a pinch of Smoke Junkie. Bowl 3: Panko breadcrumbs.
- Dredge the Chicken:
- Once the chicken tenders reach 140°F, remove them from the Traeger and allow them to cool slightly. Dredge each tender first in the seasoned flour, then the beaten egg, and finally coat them with panko breadcrumbs. Place the breaded chicken on a wire rack to rest while you prepare the frying station.
- Fry the Chicken:
- Heat vegetable oil in a cast iron skillet over medium heat (around 325°F) on the Traeger induction burner or stovetop. Fry the chicken tenders in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, ensuring the internal temperature reaches 165°F.
- Make the Nashville Hot Sauce:
- While the chicken stays warm on the Traeger at 225°F, prepare the Nashville hot sauce. In a small saucepan, melt the butter over medium heat. Stir in the honey, Nashville Hot Chicken seasoning, Yellowbird hot sauce, and Smoke Junkie seasoning. Whisk until well blended and slightly reduced. Taste and adjust seasoning as needed.
- Serve:
- Place slices of white bread on a serving platter. Using a pastry brush, generously coat the fried chicken with the Nashville hot sauce. Lay the sauced chicken atop the bread and drizzle with more sauce if desired. Serve with dill pickles on the side.