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Pulled Chicken Sandwich on a plate
Andre Lewis

Alabama White Sauce Pulled Chicken Sandwiches

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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.