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Alabama White Sauce Pulled Chicken Sandwiches
Andre Lewis

Alabama White Sauce Pulled Chicken Sandwiches

Tangy white barbecue sauce is especially good with dark meat because vinegar and horseradish cut straight through its richness. The chicken braises with very little liquid. It gets pulled and tossed with sauce only after it reaches a safe temperature. Crunchy cabbage belongs inside the bun, where it catches every drip.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 3 cups finely shredded green cabbage
  • 6 potato buns split

Method
 

  1. Season the chicken with salt and black pepper, place it in a covered skillet with the broth and bring it to a simmer.
  2. Cook over medium-low heat for 30 to 35 minutes, turning once, until the thighs reach 165°F and pull apart easily.
  3. Whisk the mayonnaise, vinegar, horseradish, Dijon and sugar until smooth, then measure 1/2 cup for the chicken, 1/4 cup for the cabbage and keep the remaining clean sauce for assembly.
  4. Shred the hot chicken with 2 forks, discard excess pan liquid and toss the meat with 1/2 cup white sauce.
  5. Toss the cabbage with its measured 1/4 cup white sauce and toast the potato buns cut-side down for 1 minute.
  6. Divide the sauced chicken among the buns and top each with 1/2 cup dressed cabbage and a spoonful of reserved clean sauce.