EASY SANDWICH

Pulled Chicken Sandwiches

Tender barbecue chicken piled onto soft buns with cool coleslaw and dill pickles for smoky sweetness and crisp tang.

Pulled Chicken Sandwiches feature tender barbecue chicken on soft buns with cool coleslaw and dill pickles. The bread and filling are cooked or toasted separately, then brought together while the textures are at their best.

Jump to Recipe
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6
DifficultyEasy

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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

Substitutions

  • When making Pulled Chicken Sandwiches, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.
  • Use a sturdy gluten-free bread, bun, flatbread, roll, or biscuit for Pulled Chicken Sandwiches, and toast it before assembly.

Instructions

Step 1: Season and sear

Season chicken with paprika, garlic powder, salt, and pepper. Sear in oil for 2 minutes per side in a deep skillet.

Step 2: Braise

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

Braise for Pulled Chicken Sandwiches

Step 3: Shred

Transfer chicken to a board, shred with two forks, and return it to the skillet.

Step 4: Sauce

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

Sauce for Pulled Chicken Sandwiches

Step 5: Assemble

Pile chicken onto buns and top with coleslaw and pickles.

Assemble for Pulled Chicken Sandwiches
Finished Pulled Chicken Sandwiches ready to serve

How to Store Leftovers

Refrigerate the filling from Pulled Chicken Sandwiches within 2 hours and keep bread, tortillas, lettuce, and crisp toppings separate. Assemble only the portions you plan to eat within 3 to 4 days.

How to Reheat

Warm the filling and bread for Pulled Chicken Sandwiches separately when possible, then add cold vegetables and sauce.

What to Serve With It

  • Coleslaw
  • Pickles
  • Baked beans
  • Potato wedges

Common Mistakes to Avoid

  • Assembling too early.
  • For Pulled Chicken Sandwiches, skipping bread toasting when the filling is juicy.
  • Overfilling the sandwich.

Nutrition Information

Nutrient Per Serving
Calories 560
Protein 42g
Carbohydrates 68g
Fat 14g
Sugar 30g

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

Frequently Asked Questions

How do I know the poultry in Pulled Chicken Sandwiches is done?

Check the thickest piece for 165°F and use the recipe’s visual cue: Add broth, cover, and simmer on low for 18 to 22 minutes, until the chicken reaches 165°F.

Can Pulled Chicken Sandwiches be prepared ahead?

Cook the filling ahead, refrigerate it promptly, and assemble Pulled Chicken Sandwiches close to serving.

What substitution works well in Pulled Chicken Sandwiches?

When making Pulled Chicken Sandwiches, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.

About the Author

Written and edited by the FreshFork Recipes Team.

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