Description
This Alabama BBQ Chicken Chopped Sandwich is loaded with crispy fried chicken, fresh romaine, tangy pickles, and a creamy, zippy Alabama white BBQ sauce. Chopped together for the perfect bite every time, this sandwich is crunchy, saucy, and completely crave-worthy. Perfect for busy weeknights, game day, or anytime you want a bold Southern-inspired meal without a lot of fuss.
Ingredients
Scale
Sandwich Base
- 6–8 crispy fried chicken tenders
- 3 cups romaine lettuce, chopped
- ½ cup dill pickles, chopped (plus splashes of pickle brine)
- ¼ cup red onion, thinly sliced
- 4 hoagie rolls (soft sesame preferred)
- 4 tablespoons butter (for toasting rolls)
Alabama White BBQ Sauce
- 1¼ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make the Sauce:
In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne (if using), garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning. Set aside. - Warm the Chicken:
Heat fried chicken tenders in a 350°F air fryer for 3–5 minutes or in a 375°F oven for 6–8 minutes until hot and crispy. - Toast the Rolls:
Split hoagie rolls and butter the insides. Toast in a skillet over medium heat or under the broiler until golden and lightly crisp. - Chop the Filling:
On a large cutting board, layer romaine lettuce, chopped pickles, red onion, and warm chicken tenders. Using a sharp knife, chop everything together until evenly combined with a chopped-salad texture. - Add Sauce:
Drizzle Alabama white BBQ sauce over the chopped mixture. Chop and fold again until evenly coated and creamy. - Assemble:
Spoon the chopped chicken mixture into toasted hoagie rolls. Drizzle with extra sauce if desired. Serve immediately.
Notes
- Reheat chicken in the oven or air fryer to maintain crispiness.
- Add extra pickle brine for more tangy flavor.
- Reduce cayenne and hot sauce for a milder version.
- Store leftover filling separately from rolls for up to 2 days.
- Sauce can be made up to 5 days ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Chopping, Toasting
- Cuisine: Southern American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 1280 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 115 mg