Description
A flavorful Chicken Chopped Sandwich featuring crispy fried chicken tenders tossed with crunchy romaine lettuce, dill pickles, and red onions, all generously coated in tangy, creamy Alabama White BBQ Sauce and served on toasted sesame hoagie rolls. Perfect for a satisfying meal with a Southern BBQ twist.
Ingredients
Chicken and Sandwich
- 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
- 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 (use less if preferred)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste (about ½ teaspoon each)
Instructions
- Prepare Alabama White BBQ Sauce: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning as desired.
- Reheat Chicken Tenders: Ensure your fried chicken tenders are warmed through. Reheat them in an air fryer for a few minutes to restore crispiness if needed.
- Toast Hoagie Rolls: Split the hoagie rolls and butter the cut sides. Toast them in a skillet or under a broiler until they are golden brown and lightly crisp. Set aside.
- Chop Ingredients: On a large cutting board, create a bed of chopped romaine lettuce. Add dill pickles, red onion slices, and warm chicken tenders on top. Chop everything together until the mixture resembles a chopped salad with varied texture—some small bits and some larger chunks remain.
- Mix with Sauce: Drizzle the Alabama white BBQ sauce over the chopped mixture. Chop and fold several more times to ensure the mixture is well coated and creamy.
- Assemble Sandwiches: Pile the chopped chicken mixture generously onto the toasted hoagie rolls. Add another drizzle of the Alabama white BBQ sauce on top.
- Serve Immediately: Serve the sandwiches while warm and crispy for the best flavor and texture experience.
Notes
- Assemble the sandwiches fresh to keep them crunchy and prevent sogginess.
- Adjust the amount of Alabama white sauce according to your preference for sauciness.
- If the fried chicken is cold, reheat it in the oven or air fryer before chopping to maintain texture.
- For parties, keep the chopped mixture warm in a disposable pan or slow cooker set to warm, but avoid overheating to preserve texture.
- Toast bread just before serving to keep it crisp.
- Consider setting up a build-your-own sandwich station for fun and freshness.
- These sandwiches work well as sliders for easier serving at gatherings.
- Fry or buy chicken up to 2 days ahead and reheat before chopping to save time.
- Chop lettuce, onion, and pickles earlier and store separately until assembly.
- Make Alabama white BBQ sauce up to 3 days ahead; flavor improves as it sits.
- Chop and assemble sandwiches right before serving for optimal texture.
