Pulled Chicken Sandwiches

Ingredients

For the Pulled Chicken

• 2 pounds boneless skinless chicken breasts or thighs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 1/2 cups barbecue sauce

For Assembly

• 6 brioche buns
• 2 cups coleslaw
• 18 dill pickle slices

Instructions

Step 2: Braise

Add broth, cover, and simmer on low for 18 to 22 minutes, until the chicken reaches 165°F.

Step 4: Sauce

Stir in barbecue sauce and simmer uncovered 5 minutes until the chicken is well coated.

Step 5: Assemble

Pile chicken onto buns and top with coleslaw and pickles.

Keeping the Sandwich from Turning Soggy

Simmer the shredded chicken uncovered for the final 5 minutes so the barbecue sauce coats the meat instead of pooling in the bun. If the mixture still looks very loose, give it another minute before assembling.

Keep the coleslaw and pickles cold until the sandwiches are built. The contrast between hot sauced chicken and cool crunchy toppings is part of the texture, and pre-assembling makes the brioche absorb moisture.

How to Store Leftovers

Refrigerate the chicken within 2 hours and use it within 3 to 4 days. Keep brioche buns, slaw, and pickles separate, then assemble only the portions you plan to eat.

How to Reheat

Warm the chicken separately, then toast or warm the brioche buns if desired. Reassemble Pulled Chicken Sandwiches with the cold toppings only after the hot components are ready.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.