Name: BBQ Chicken Sandwiches with Buttermilk Slaw
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts (about 1 1/2 pounds); Salt and pepper; 3 tablespoons unsalted butter; 3/4 cup barbecue sauce; 1/2 cup plus 1 tablespoon cider vinegar; 1 tablespoon hot sauce; 1/2 cup mayonnaise; 1/2 cup buttermilk; 1 (16-ounce) bag shredded coleslaw mix; 4 hamburger buns

Why This Recipe Works

Smoky chicken smothered in a thick barbecue sauce is an American favorite. In our BBQ Chicken Sandwiches with Buttermilk Slaw recipe, we shredded the chicken to make it the perfect sandwich filling and topped it with a tangy coleslaw. The barbecue sauce in our recipe acts as a shield for the chicken as it cooks, allowing the meat to absorb as much sweet and spicy flavor as possible without drying out. Browning the chicken breasts created fond—those flavorful browned bits—in the bottom of the pan, which add richness and depth of flavor to the pan sauce. Cooking the chicken in butter instead of oil adds depth and richness to the sauce. Vinegar balances the sweetness of the barbecue sauce and adds a sharp flavor that is not overpowering. It also helps to balance the creamy dressing for the slaw. Using a large skillet to prepare the chicken ensures the meat cooks evenly. If the skillet is crowded, the chicken will steam rather than brown and cook through. We served these BBQ chicken sandwiches with bread-and-butter pickles, extra hot sauce, and plenty of napkins.

Before You Begin

Serve with bread-and-butter pickles, extra hot sauce, and plenty of napkins.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Stir in barbecue sauce, ½ cup vinegar, and hot sauce and bring to boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl and tent with foil. Continue to simmer sauce until thickened, about 3 minutes; cover and keep warm.

Combine mayonnaise, buttermilk, and remaining vinegar in large bowl. Stir in coleslaw mix and season with salt and pepper.

Using two forks, shred chicken into bite-sized pieces. Add to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.