Pulled Chicken Sandwich
Slow-cooked pulled chicken tossed in smoky BBQ sauce, piled into a brioche bun with pickles and coleslaw. Roasting the chicken tightly covered for two hours at a low 160°C is what lets it steam in its own juices until it shreds apart easily, rather than drying out.
Ingredients
Instructions
Season chicken with paprika, garlic powder and onion powder.
Place in a roasting tin with vinegar and 100ml water.
Cover tightly and roast at 160C for 2 hours.
Remove chicken, shred meat from bones discarding skin.
Mix shredded chicken with BBQ sauce.
Toast brioche buns cut side down in a pan.
Pile chicken generously into buns.
Top with coleslaw and pickles. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.