Sep 12 2026
Restaurants›Pappy's BBQ›Pulled Chicken Sandwich Recipe

Pulled Chicken Sandwich Recipe

Inspired by Pappy's BBQ
Time40m
Serves4

Make Pulled Chicken Sandwich Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pulled Chicken

Sauce

Sandwich Build

Method

Pulled Chicken

  1. 1

    Poach chicken

    Place chicken breasts (or thighs) in a medium saucepan or deep skillet. Add chicken broth, diced onion (finely chopped from the 1/2 cup), and smashed garlic cloves. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer until the chicken reaches 165°F (about 12–15 minutes for breasts, slightly longer for thicker pieces).

  2. 2

    Rest and shred

    Remove chicken to a cutting board and let rest 5 minutes. Reserve the poaching liquid. Using two forks or meat claws, shred the chicken into bite-sized strands. Discard garlic cloves or finely chop if you prefer to keep them.

  3. 3

    Season shredded chicken

    Return shredded chicken to the pan with about 1/4 cup of the reserved poaching liquid. Add smoked paprika, ground cumin, salt, and black pepper. Stir over low heat for 2 minutes to absorb flavors and moisten the meat.

Sauce

  1. 4

    Make sauce

    In a small bowl or measuring cup, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and hot sauce (if using) until smooth and sugar has dissolved.

  2. 5

    Combine sauce and chicken

    Pour about half to three-quarters of the sauce over the seasoned shredded chicken in the pan. Stir gently over low heat until the chicken is evenly coated and heated through, about 2–3 minutes. Taste and add more sauce if you prefer saucier sandwiches.

Sandwich Build

  1. 6

    Toast buns

    Split buns and spread a thin layer of softened butter on cut sides. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Watch closely to avoid burning.

  2. 7

    Assemble sandwiches

    Pile 4–5 ounces (about 1/2 cup) of pulled chicken on the bottom half of each toasted bun. Top with a generous scoop (about 1/2 cup) of coleslaw to add crunch and acidity. Spoon any remaining sauce over the coleslaw or top bun as desired. Sprinkle chopped parsley or cilantro over the chicken for brightness, then close the sandwiches.

  3. 8

    Serve

    Serve immediately while warm. Offer extra sauce and pickles or chips on the side.

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