Memphis Pulled Chicken Recipe

Make the dry rub

In a small bowl combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until evenly mixed.

Season chicken

Pat the chicken breasts dry with paper towels. Rub olive oil over the chicken, then evenly coat both sides with the dry rub, pressing it into the meat.

Sear (optional) and braise

Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil if pan is dry. Sear the chicken 2 minutes per side until lightly browned (this step adds flavor but is optional). Pour 1 cup chicken broth into the pan and bring to a simmer. Cover tightly with a lid.

Cook until tender

Reduce heat to low and simmer gently for 18–22 minutes (internal temperature should reach 165°F / 74°C). Alternatively, transfer covered Dutch oven to a 350°F (175°C) oven for 18–22 minutes. Remove chicken and let rest 5 minutes.

Shred chicken

Use two forks (or a stand mixer with paddle on low for 30–60 seconds) to shred the chicken finely. Return shredded chicken to the pan, leaving behind most of the cooking liquid; reserve 2–4 tablespoons of liquid to moisten if needed.

Cook aromatics

In a small saucepan over medium heat, add a teaspoon of oil and sauté the finely minced onion until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Simmer sauce

Add ketchup, apple cider vinegar, yellow mustard, molasses, Worcestershire, hot sauce, liquid smoke (if using), salt, and pepper to the saucepan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes to meld flavors and slightly thicken.

Adjust seasoning

Taste and adjust balance: more vinegar for tang, more molasses or brown sugar for sweetness, or a pinch more cayenne for heat. Remove from heat.

Combine sauce with chicken

Pour about two-thirds of the warm BBQ sauce over the shredded chicken and stir to coat thoroughly. Reserve remaining sauce for serving. If chicken seems dry, add a splash of the reserved cooking liquid to reach desired juiciness.

Lightly toast buns on a skillet or under a broiler 1–2 minutes until golden.

Pile 1/3 to 1/2 cup (adjust to preference) of pulled chicken onto each bun, spoon additional BBQ sauce on top, add a scoop of coleslaw if using, and top with pickle slices. Garnish with chopped parsley.

Serve immediately with extra sauce on the side. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently with a splash of water or broth to restore moisture.