Description
This Alabama BBQ Chicken Chopped Sandwich is a delightful blend of smoky, tangy flavors that brings people together. Perfect for a backyard barbecue or a comforting meal, it’s easy to recreate and sure to impress!
Ingredients
Scale
- 6–8 crispy fried chicken tenders
- 3 cups chopped romaine lettuce
- 1/2 cup dill pickles plus a few splashes of brine
- 1/4 cup sliced red onion
- 4 hoagie rolls (soft sesame hoagies preferred)
- 4 tablespoons butter (for toasting rolls)
- 1 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper (or less)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Alabama White BBQ Sauce: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and pepper. Ensure the mixture is smooth and well-blended. This should take about 3-4 minutes. Taste the sauce and adjust seasonings if necessary; it should be tangy with a hint of sweetness.
- Warm the Chicken Tenders: Preheat your oven to 350°F (175°C) if using leftover tenders. Place the chicken on a baking sheet and warm for about 5-7 minutes, or until heated through and crispy. Avoid overcooking, as this can dry out the chicken.
- Toast the Hoagie Rolls: While the chicken is warming, split the hoagie rolls lengthwise without cutting all the way through. In a skillet over medium heat, melt the butter and toast the rolls for about 2-3 minutes until golden brown and crispy. Keep an eye on them to prevent burning.
- Chop the Ingredients: On a large cutting board, combine the chopped romaine lettuce, dill pickles, sliced red onion, and warm chicken tenders. Using a sharp knife, chop everything together until a chopped-salad texture forms. This should take about 2-3 minutes. Be careful not to over-chop, as you want to maintain some texture.
- Mix with BBQ Sauce: Drizzle the prepared Alabama white BBQ sauce over the chopped mixture. Fold and chop the ingredients together until they are well-coated in the sauce. This should take another 1-2 minutes. Make sure each bite is flavorful and creamy.
- Assemble the Sandwiches: Generously stuff the chopped mixture into the toasted hoagie rolls. Use a spoon to help pack it in and ensure each sandwich is filled to the brim. Aim for an even distribution of chicken, lettuce, and sauce in each roll.
- Serve Immediately: Drizzle a little extra Alabama white BBQ sauce on top of the sandwiches if desired. Serve the sandwiches warm for the best flavor and texture. Enjoy your meal right away to savor the combination of crispy chicken and tangy sauce!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: To avoid soggy sandwiches, ensure the fried chicken is hot and crispy before mixing it with the other ingredients. Use a serrated knife for chopping the ingredients; it makes the process easier and helps maintain the integrity of the lettuce and pickles without bruising them.