Save to Pinterest Savor the taste of American comfort with this Pulled Chicken Sandwich. Imagine tender, juicy chicken breasts slow-baked until they easily shred, then tossed in a rich, savory barbecue sauce. This hearty filling is piled high on buttery, toasted brioche buns and finished with a crisp, tangy slaw that provides the perfect cooling crunch in every bite.
Save to Pinterest Whether you're hosting a casual backyard gathering or looking for a cozy weeknight dinner, these sandwiches are a guaranteed crowd-pleaser. The depth of flavor from smoked paprika and garlic powder elevates the chicken, while the homemade dressing transforms simple cabbage into a gourmet topping.
Ingredients
- For the Pulled Chicken: 4 boneless, skinless chicken breasts (about 1.2 lbs / 550 g), 1 cup (240 ml) barbecue sauce, 1/2 cup (120 ml) low-sodium chicken broth, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and black pepper to taste.
- For the Slaw: 2 cups (140 g) shredded green cabbage, 1 cup (70 g) shredded red cabbage, 1 medium carrot (grated), 1/4 cup (60 ml) mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt and black pepper to taste.
- For Assembly: 4 brioche buns, 1 tbsp butter (optional).
Instructions
- Step 1
- Preheat your oven to 350°F (175°C).
- Step 2
- Place the chicken breasts in a baking dish. Drizzle with olive oil and season evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Step 3
- Pour the chicken broth into the dish. Cover tightly with foil and bake for 25–30 minutes until the chicken is tender and cooked through.
- Step 4
- Prepare the slaw while the chicken bakes. Combine green cabbage, red cabbage, and carrot in a large bowl. In a separate small bowl, whisk mayonnaise, vinegar, mustard, honey, salt, and pepper. Toss the vegetables with the dressing and refrigerate.
- Step 5
- Shred the cooked chicken with two forks and discard excess liquid. Mix with barbecue sauce and return to the oven uncovered for 8–10 minutes.
- Step 6
- Optional: Butter the brioche buns and toast them in a skillet or under the broiler until golden.
- Step 7
- Assemble by piling the BBQ chicken onto the bottom buns, topping with the chilled slaw, and closing with the bun tops. Serve immediately.
Zusatztipps für die Zubereitung
To ensure success, use a sturdy baking dish and two forks for efficient shredding. Be mindful of allergens: this recipe contains Wheat in the buns and Eggs in the mayonnaise. Always check your barbecue sauce for Soy or Mustard if you have sensitivities.
Varianten und Anpassungen
For a quicker version, you can substitute the baked chicken breasts with shredded rotisserie chicken. To make the dish gluten-free, simply use your favorite gluten-free buns. If you prefer a dairy-free version, ensure your buns and slaw dressing are dairy-free certified.
Serviervorschläge
This sandwich pairs wonderfully with sweet potato fries or a crisp green salad. For those who enjoy a bit of heat, try adding a dash of hot sauce directly into the barbecue chicken or the slaw dressing before serving.
Save to Pinterest With 510 calories and a perfect balance of textures, this Pulled Chicken Sandwich is a satisfying meal that brings the best of American barbecue straight to your kitchen table. Enjoy the messy, delicious experience!
Recipe FAQs
- → Can I use rotisserie chicken to save time?
Yes, absolutely. Shred store-bought rotisserie chicken and toss it with barbecue sauce, skipping the baking steps. This cuts preparation time significantly while maintaining excellent flavor.
- → How should I store leftovers?
Keep pulled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Assemble sandwiches fresh to maintain brioche texture. Reheat chicken gently before serving.
- → What's the best way to achieve tender, shredded chicken?
Bake boneless, skinless chicken breasts covered with broth to keep them moist. Use two forks to shred while still warm, working against the grain for optimal texture and easy separation.
- → Can I make this dairy-free?
Yes, use dairy-free brioche buns and replace mayonnaise in the slaw with vegan mayo or olive oil-based dressing. Skip the optional butter for toasting buns or use dairy-free butter alternative.
- → How can I customize the slaw?
Experiment with different vegetables like shredded purple cabbage, radishes, or coleslaw mix. Adjust dressing with lime juice, rice vinegar, or sriracha mayo for varying flavor profiles and heat levels.
- → What sides pair well with this sandwich?
Sweet potato fries, regular French fries, and simple green salads complement the richness beautifully. Pickles, chips, or coleslaw served separately also work wonderfully as accompaniments.