Spicy Bbq Shredded Chicken Sandwiches Recipes

SWEET & SPICY PULLED BBQ CHICKEN SANDWICHES

Steps:

• In a large bowl combine all of the sauce ingredients.
• Taste and adjust seasonings if needed. (Don't be alarmed at the bold flavor, it won't taste as strong once it's combined with the chicken)
• Heat the sauce on medium and let it barely simmer for about 5-10 minutes (optional)
• Mix sauce into shredded chicken a little at a time until your desired consistency is reached (I never use all the sauce since I just like my chicken to be lightly coated.
• Top the prepared potato buns with the BBQ chicken and then top with cole slaw (optional but recommended)
• Serve hot.

SHREDDED BBQ CHICKEN SANDWICHES

Steps:

• In a medium sized skillet, cook chicken until no longer pink.
• Shred with 2 plastic forks.
• Mix sauce ingredients in a medium saucepean; add chicken.
• Heat on medium, then reduce heat to low.
• Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
• Careful not to overcook or chicken might become too dry!
• Serve on toasted buns.

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.