Alabama BBQ Chicken Sandwich
A bold and crunchy sandwich featuring crispy fried chicken, chopped romaine, dill pickles, and red onion, all coated in creamy Alabama white BBQ sauce and served on butter-toasted hoagie rolls.
Equipment
- 1 medium bowl for mixing sauce
- 1 large cutting board for chopping ingredients
- 1 skillet or toaster for toasting rolls and warming chicken
Ingredients
- 6 to 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 preferably soft sesame hoagies
- 4 tablespoons butter for toasting rolls
- 1 1/4 cups 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
- Whisk together all Alabama white BBQ sauce ingredients in a medium bowl until smooth, then adjust seasoning to taste.
- Warm the crispy fried chicken tenders until hot and crispy.
- Split the hoagie rolls and toast them with butter until golden and crisp, then set aside.
- On a large cutting board, layer chopped romaine lettuce, dill pickles with brine, sliced red onion, and warm chicken tenders.
- Chop all the layered ingredients together until a chopped-salad texture forms.
- Drizzle the Alabama white BBQ sauce over the chopped mixture, then chop and fold until creamy and well coated.
- Generously stuff the chopped chicken mixture into the butter-toasted hoagie rolls.
- Add an extra drizzle of BBQ sauce on top and serve immediately.
Notes
- Assemble fresh to maintain crunchiness.
- Adjust sauce quantity to taste.
- Reheat chicken before chopping for best texture.
- Perfect for parties, serve as sliders.
- White sauce can be made up to 3 days ahead for convenience.