PULLED CHICKEN SANDWICHS WITH WHITE BBQ SAUCE
Make and share this Pulled Chicken Sandwichs With White BBQ Sauce recipe from Food.com.
Provided by codergrlli
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328.9, Fat 12.5, SaturatedFat 3.3, Cholesterol 64.8, Sodium 274.4, Carbohydrate 27.6, Fiber 1.8, Sugar 3, Protein 23.9
ALABAMA WHITE BBQ CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
- In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
- For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
- Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
- Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.
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