1 Lb Pulled Chicken With Buns Recipe

Prepare chicken and aromatics

Pat the chicken dry with paper towels. Season both sides with salt, pepper, smoked paprika, and ground cumin. Set aside. Slice the onion thinly and mince the garlic.

Sear (optional)

In a medium skillet or Dutch oven over medium heat, warm 1 tsp olive oil. Add the seasoned chicken and sear 1–2 minutes per side just until lightly golden (this step adds flavor but is optional). Remove chicken and set aside.

Combine braising liquid

Add the sliced onion to the same pan and cook 2–3 minutes until starting to soften. Add minced garlic and cook 30 seconds more. Pour in 1 cup chicken broth, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar. Stir to dissolve the sugar and scrape any browned bits from the pan.

Braise the chicken

Return the seared (or raw) chicken to the pan. Bring the liquid to a gentle simmer, cover, and reduce heat to low. Cook until the chicken reaches 165°F (74°C) and is tender, about 18–22 minutes for breasts (slightly less for thin breasts, slightly more for thick or thighs). If using an instant pot, cook on high pressure for 10 minutes with a 10-minute natural release.

Rest and shred

Transfer the cooked chicken to a cutting board. Let rest 5 minutes, then shred using two forks or chop finely. Reserve 3–4 tablespoons of the braising liquid for moisture and flavor.

Make the finishing sauce

In a small bowl combine 1/4 cup ketchup (or 1/4 cup barbecue sauce), 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (optional), and 1/2 tsp honey (optional). Stir well.

Combine sauce with shredded chicken

Place the shredded chicken back in the skillet over low heat. Add the reserved 3–4 tablespoons braising liquid and the sauce mixture. Toss and heat gently until the sauce coats the chicken and everything is hot, 2–4 minutes. Taste and adjust salt, pepper, or a splash more vinegar if you want more tang.

Toast the buns

Butter the cut sides of the buns with the 1 tbsp butter. Toast them in a skillet over medium heat, buttered-side down, until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds — watch carefully.

Assemble sandwiches

Pile about 1/4 lb (about 4 oz) of the sauced pulled chicken onto each bun bottom. Top with pickles and/or a scoop (about 1/4 cup) of coleslaw if using. Place the bun top on and press gently.

Serve

Serve warm. Leftover pulled chicken stores well in an airtight container in the refrigerator for up to 4 days.