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This shredded chicken sandwich is topped with tangy white sauce and crunchy pickles. Make this recipe for a quick dinner in just 10 minutes!
How to make a shredded chicken sandwich
- Shredded cooked chicken – use a rotisserie chicken or make your own
- Dill pickle slices
- Hamburger buns – or Brioche buns
- Butter (optional)
- Mayonnaise – use real mayonnaise
- Cream style horseradish – different than prepared horseradish
- Yellow mustard – for extra heat, try spicy brown mustard
- Apple cider vinegar – white vinegar will also work
- Cayenne powder
- Salt and pepper
- Faster shredding – Save time and effort by putting your chicken in a stand mixer fitted with the paddle attachment. Run it for about 30 seconds and you’ll have perfectly shredded chicken!
- Storage and reheating – Keep the chicken mixture covered in the refrigerator for 3 to 4 days. Reheat in the microwave if you’d like or eat it cold.
- Freezing – Freeze the shredded chicken without the sauce for up to 4 months. Thaw in the refrigerator, then warm and mix with the sauce before making the shredded chicken sandwiches.
- Season – Place two chicken breasts in a large pot and add salt and pepper
- Cover with water – Fill the pot about an inch above the meat.
- Poach – Bring to a boil, then simmer for about 8-10 minutes or until cooked through. Add 4 minutes to the cooking time for each additional breast, if needed.
- Shred – Remove the chicken from the pot and shred.
- Baked Chicken Cubano
- Baked Santa Fe Chicken – this one isn’t a sandwich, but it would be delicious as one!
Watch how to make my Alabama Chicken Sandwich below!
Alabama Style Chicken Sandwich
- In a bowl add the shredded chicken and Alabama White Sauce. Toss to coat and set aside.
- Toast the hamburger buns until golden brown. Spread butter on (optional).
- Place 1 cup of the chicken mixture on the bottom of a bun, top with 4 dill pickle slices and place top bun half on top.
- Serve 2 sandwiches per person.
- Regular hamburger buns are fine, BUT I highly recommend brioche buns. They are buttery, dense and hold up well slathered with all of the Alabama White Sauce.
- I like to use a rotisserie chicken OR my BBQ Spatchcocked chicken that has been basted with the Alabama White Sauce while smoking and shred it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.