Pulled BBQ Chicken Sandwich

By Ryan Tuskan 07/31/2015

Ingredients

• for the sandwich:
• chicken - 1 whole - 3 1/2 pounds of meat
• dry rub - 1/2 cup
• lemon - 1
• butter - 1/4 cup, melted
• brioche buns - 6
• for the BBQ sauce:
• Sweet Baby Ray's BBQ sauce - 2 cups
• ketchup - 1 cup
• pineapple juice - 1 cup
• apple cider vinegar - 1 cup
• yellow onion - 1 whole, minced
• garlic cloves - 4, smashed and minced
• salt - 2 tbsp
• pepper - 1 tbsp
• for the onion strings:
• yellow onion - 1 large, sliced into strips
• flour - 1 cup
• dry rub - 1 tbsp
• buttermilk - 1/4 cup

how to

for the pulled chicken:

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• Preheat oven or barbecue to 350 degrees.
• Smother the chicken inside and out with dry rub, and place on chicken stand.
• Squeeze lemon juice over the upright chicken and then drizzle with the melted butter.
• Let chicken cook for 60-80 minutes.
• Let cooked chicken sit for 30 minutes to cool.
• Hand shred cooled chicken for sandwiches.
• Toss shredded chicken in BBQ sauce

for the bbq sauce:

• Place all ingredients into a pot and bring to a simmer.
• Immediately shut off the heat when sauce reaches a simmer. If you let the sauce boil, it will turn bitter and scorch the bottom of the pan.
• Use immersion blender to smooth out sauce.
• For the crispy onion strings:
• Preheat a small pan of oil to 350 degrees.
• Dredge the onion strings first in the buttermilk then into the seasoned flour.
• Fry small batches of onion strings at a time in the oil to ensure crispy strings.
• Let onion strings drain on cooling rack and reserve for sandwich preparation.

building the sandwich:

• Split brioche buns and spread a little mayo on each side.
• Toast buns on grill.
• Place a generous handful of chicken onto bottom bun.
• Top pulled chicken with crispy onion strings.
• Finish sandwich with top bun.