BBQ Chicken Sandwiches with Buttermilk Slaw

From Cook's Country | August/September 2009

Why this recipe works:

Smoky chicken smothered in a thick barbecue sauce is an American favorite. In our BBQ Chicken Sandwiches with Buttermilk Slaw recipe, we shredded the chicken to make it the perfect sandwich filling and topped it with a tangy coleslaw. The barbecue sauce in our recipe acts as a shield for the… read more

Smoky chicken smothered in a thick barbecue sauce is an American favorite. In our BBQ Chicken Sandwiches with Buttermilk Slaw recipe, we shredded the chicken to make it the perfect sandwich filling and topped it with a tangy coleslaw. The barbecue sauce in our recipe acts as a shield for the chicken as it cooks, allowing the meat to absorb as much sweet and spicy flavor as possible without drying out. Browning the chicken breasts created fond—those flavorful browned bits—in the bottom of the pan, which add richness and depth of flavor to the pan sauce. Cooking the chicken in butter instead of oil adds depth and richness to the sauce. Vinegar balances the sweetness of the barbecue sauce and adds a sharp flavor that is not overpowering. It also helps to balance the creamy dressing for the slaw. Using a large skillet to prepare the chicken ensures the meat cooks evenly. If the skillet is crowded, the chicken will steam rather than brown and cook through. We served these BBQ chicken sandwiches with bread-and-butter pickles, extra hot sauce, and plenty of napkins.

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Serves 4

Serve with bread-and-butter pickles, extra hot sauce, and plenty of napkins.

Ingredients

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