Description
This Chopped BBQ Chicken Sandwich features crispy fried chicken tenders chopped and mixed with a tangy and creamy Alabama White BBQ Sauce, piled high on buttery toasted hoagie rolls with fresh romaine, pickles, and red onion for a saucy, crunchy, and addictive sandwich experience perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken and Vegetables
- 6–8 crispy fried chicken tenders
- 3 cups chopped romaine lettuce
- 1/2 cup dill pickles plus a few splashes of brine
- 1/4 cup red onion, sliced
Sandwich
- 4 hoagie rolls (preferably sesame seeded soft hoagies)
- 4 tablespoons butter for toasting rolls
Alabama White BBQ Sauce
- 1 ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste (about ½ teaspoon each)
Instructions
- Prepare the Alabama White BBQ Sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning as desired.
- Warm the Chicken: Make sure your fried chicken tenders are warmed through for optimal texture. Reheat them in an air fryer for a few minutes to maintain crispiness.
- Toast the Hoagie Rolls: Split the hoagie rolls and lightly butter each side. Toast them in a skillet or under a broiler until golden and crispy. Set aside.
- Chop the Filling: On a large cutting board, arrange chopped romaine lettuce, pickles with some brine, red onion slices, and the warm chicken tenders. Chop everything together until it resembles a chopped salad with varied texture—some smaller bits along with larger pieces.
- Combine with Sauce: Drizzle the Alabama white BBQ sauce over the chopped mixture. Chop and fold a few more times to ensure everything is evenly coated and creamy.
- Assemble the Sandwiches: Generously pile the chopped chicken mixture into the toasted hoagie rolls. Add another drizzle of the BBQ sauce on top if desired.
- Serve: Serve immediately while warm and crunchy for the best flavor and texture experience.
Notes
- This sandwich is best assembled fresh to maintain crunchiness and avoid sogginess.
- Adjust the amount of Alabama White BBQ Sauce based on your preference for sauciness.
- If fried chicken is cold, reheat it in an oven or air fryer before chopping to keep the texture crispy.
