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Alabama BBQ Chicken Sandwich Recipe

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4.9 from 74 reviews

This Alabama BBQ Chicken Chopped Sandwich features crispy fried chicken tenders chopped together with fresh romaine lettuce, tangy dill pickles, and red onion, all generously coated in a tangy and creamy Alabama white BBQ sauce. Served on toasted hoagie rolls, this sandwich delivers a perfect balance of crunchy textures and bold Southern flavors, making it an irresistible treat for BBQ lovers.

Ingredients

For the Sandwich

  • 6–8 crispy fried chicken tenders
  • 3 cups chopped romaine lettuce
  • 1/2 cup dill pickles plus a few splashes of pickle brine
  • 1/4 cup sliced red onion
  • 4 hoagie rolls (soft sesame hoagies preferred)
  • 4 tablespoons butter (for toasting rolls)

For the Alabama White BBQ Sauce

  • 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 to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare Alabama White BBQ Sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning as needed to balance the tangy, spicy, and creamy flavors.
  2. Warm Chicken Tenders: Heat the crispy fried chicken tenders until they are hot and crispy, ensuring they have the perfect texture for the sandwich.
  3. Toast the Hoagie Rolls: Split the hoagie rolls in half and spread butter on the cut sides. Toast them in a skillet or under a broiler until golden brown and crisp. Set aside.
  4. Chop Sandwich Ingredients: On a large cutting board, layer the chopped romaine lettuce, dill pickles with a few splashes of pickle brine, sliced red onion, and warm chicken tenders. Use a large knife to chop everything together repeatedly until the mixture resembles a chopped salad texture.
  5. Mix with BBQ Sauce: Drizzle the prepared Alabama white BBQ sauce over the chopped mixture. Chop and fold the mixture thoroughly until creamy and well coated with the sauce.
  6. Assemble the Sandwiches: Generously stuff the chopped BBQ chicken mixture into the toasted hoagie rolls. Add an extra drizzle of Alabama white BBQ sauce on top for added flavor and moisture.
  7. Serve Immediately: Serve the sandwiches right away for the best taste and texture, enjoying the creamy, tangy, and crunchy combination.

Notes

  • You can adjust the spiciness of the Alabama white BBQ sauce by reducing or increasing the cayenne pepper and hot sauce according to your preference.
  • For extra crispiness, reheat chicken tenders in the oven rather than the microwave.
  • Soft sesame hoagie rolls are preferred for authentic texture and taste, but any soft hoagie rolls will work.
  • The pickle brine adds extra tanginess and moisture—do not skip adding a splash to the chopped mixture.
  • This sandwich is best served fresh and is not recommended to be stored for later, as the bread may become soggy.

Find it online: https://ameliameals.com/alabama-bbq-chicken-sandwich-recipe/