Best Bbq Bacon Pulled Chicken Sandwiches Recipes

PULLED BBQ CHICKEN SANDWICHES

Steps:

• Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
• Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
• Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
• Spoon chicken on a toasted sandwich bun, then add sliced onion and pickles.

BBQ PULLED CHICKEN SANDWICHES

Steps:

• Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
• Puree onion and garlic in the bowl of a food processor until finely minced.
• Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
• Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
• Serve on buns with mozzarella cheese.

BBQ BACON PULLED CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low , 3-4 hours or until tender., Remove chicken; shred with 2 forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce. Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BBQ CHICKEN WITH BACON SANDWICHES

Steps:

• Preheat deep fryer to 375 degrees.
• First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
• Mix together milk and eggs in one bowl and put flour in another bowl.
• Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
• In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
• Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
• Toast the hamburger buns in a skillet until lightly toasted. Set aside.
• Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
• Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.

ZESTY GINGER BEER BBQ PULLED CHICKEN SANDWICH

Steps:

• For the chicken:
• In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm.
• For sweet potato bacon biscuits:
• Preheat oven to 425 degrees F.
• In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich.
• To assemble:
• Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half.

PULLED CHICKEN SANDWICHS WITH WHITE BBQ SAUCE

Steps:

• White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
• Cover and store in refrigerator for up to 1 week.
• Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
• Top with 1/2 cup of chicken.
• Add 2 tablespoons of White BBQ sauce.
• Add 2 pickle slices.
• Place bun top on top.