Tender Pulled Barbecue Chicken Sandwich (Printable Version)

Succulent pulled barbecue chicken with tangy slaw on toasted brioche buns. A quick, satisfying American classic.

# Components:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
02 - 1 cup barbecue sauce
03 - 1/2 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste

→ Assembly

17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting

# Preparation steps:

01 - Preheat oven to 350°F. Place chicken breasts in a baking dish and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
02 - Pour chicken broth into the baking dish and cover tightly with foil. Bake for 25 to 30 minutes until chicken is cooked through and tender.
03 - While chicken cooks, combine shredded green cabbage, red cabbage, and grated carrot in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
04 - Remove chicken from oven and shred using two forks. Discard excess liquid. Mix shredded chicken with barbecue sauce until well coated. Return to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
05 - If desired, butter the brioche buns lightly and toast them in a skillet or under the broiler until golden.
06 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with coleslaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays incredibly tender because it bakes in broth before getting tossed in barbecue sauce.
  • The tangy slaw cuts through the sweetness of the sauce in a way that makes every bite balanced.
  • You can have this on the table in an hour with minimal effort and only one baking dish to clean.
  • It tastes like something you'd wait in line for, but you made it in your own kitchen.
02 -
  • Don't skip covering the chicken with foil during the first bake, the steam is what keeps it from drying out.
  • Shred the chicken while it's still warm, it falls apart much easier than when it cools down.
  • Make the slaw ahead of time if you can, it tastes even better after sitting in the fridge for 20 minutes.
  • If your barbecue sauce is very thick, thin it with a tablespoon of the cooking liquid before mixing it with the chicken.
03 -
  • Use a mix of dark and light meat chicken if you want more flavor, thighs work especially well for pulled sandwiches.
  • Toast the buns cut-side down in the skillet where you warmed the chicken to pick up any leftover sauce and flavor.
  • Let the slaw sit for at least 10 minutes before serving so the vegetables soften slightly and absorb the dressing.
  • If you like a sweeter sandwich, brush the inside of the buns with a little extra barbecue sauce before adding the chicken.
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