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5
from 1 vote
Pulled BBQ Chicken Sandwich
This recipe was submitted to me by The Duck Dive in San Diego, courtesy of Chef Ryan Tuskan. It looks and sounds so amazing, I just thought I had to share it with you all here!
Prep Time
50
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
2
hours
hrs
Course:
Brunch, Lunch, Main Dish
Cuisine:
American
Servings:
6
servings
Calories:
1005
kcal
Author:
Ben Rayl
Ingredients
for the sandwich:
1
whole chicken
½
cup
dry rub
1
lemon
¼
cup
butter
melted
6
brioche buns
for the BBQ sauce:
2
cups
BBQ sauce
Sweet Baby Ray's
1
cup
ketchup
1
cup
pineapple juice
1
cup
apple cider vinegar
1
yellow onion
minced
4
cloves
garlic
smashed and minced
2
tablespoon
salt
1
tablespoon
pepper
for the onion strings:
1
yellow onion
sliced into strips
1
cup
flour
1
tablespoon
dry rub
¼
cup
buttermilk
Instructions
for the pulled chicken:
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.