crispy baked chicken thighs with buffalo sauce
1 Cup buttermilk
1 Whole egg, beaten
2 Pound Chicken, thighs - bonless skinless
2 Cup panko breadcrumbs
1 Teaspoon garlic powder
1 Teaspoon salt
1 Teaspoon freshly ground black pepper
2 Cup dark brown sugar
1/2 Cup Frank's RedHot Sauce
5 Tablespoon water
In a gallon zip top bag, combine the buttermilk, egg, and chicken thighs. Seal the top and refrigerate for 2 hours.
When ready to cook, set the Z Grill to 375℉ and preheat, lid closed for 15 minutes.
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 baking sheet lined with foil or parchment paper.
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.
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.
Finish with the brown sugar buffalo sauce. Enjoy!