Why You’ll Love Alabama BBQ Chicken Chopped Sandwich Recipe
- Quick and easy: The entire sandwich comes together in about 20 minutes, especially when you start with prepared crispy chicken tenders.
- Creamy and tangy: Alabama white BBQ sauce combines mayonnaise, vinegar, mustard, horseradish, lemon, and spices for a bold, creamy flavor.
- Plenty of crunch: Crispy chicken, fresh romaine, pickles, and toasted hoagie rolls provide layers of satisfying texture.
- Perfectly mixed: Chopping the fillings together distributes the chicken, vegetables, pickles, and sauce throughout every bite.
- Great for leftover chicken: This is an easy way to transform leftover fried chicken or chicken tenders into a completely different meal.
- Easy to customize: You can adjust the heat, vegetables, sauce, and bread to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chopped Chicken Sandwiches
- 6–8 crispy fried chicken tenders
- 3 cups chopped romaine lettuce
- 1/2 cup dill pickles, plus a few splashes of pickle brine
- 1/4 cup sliced red onion
- 4 soft hoagie rolls, preferably sesame seeded
- 4 tablespoons butter, for toasting the rolls
For the Alabama White BBQ Sauce
- 1 1/4 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper, or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste, about 1/2 teaspoon each
Directions
1. Make the Alabama White BBQ Sauce
Add the mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and black pepper to a medium bowl. Whisk until completely smooth and creamy. Taste and adjust the seasoning or heat level as desired.
2. Warm the Chicken
Make sure the fried chicken tenders are hot and crispy before assembling the sandwiches. If you’re using leftover or refrigerated tenders, reheat them in an air fryer for a few minutes until warmed through and crisp on the outside.
3. Toast the Hoagie Rolls
Split the hoagie rolls and spread them with butter. Toast cut-side down in a skillet until golden and lightly crisp. You can also place the buttered rolls under the broiler, watching them carefully so they don’t burn. Set aside.
4. Assemble the Filling
Spread the chopped romaine lettuce across a large cutting board. Add the dill pickles, a few splashes of pickle brine, sliced red onion, and warm crispy chicken tenders on top.
5. Chop Everything Together
Using a large sharp knife, chop the chicken and vegetables together until the mixture resembles a chunky chopped salad. Avoid chopping everything too finely. A combination of smaller pieces and larger chunks gives the sandwiches the best texture.
6. Add the Sauce
Drizzle a generous amount of Alabama white BBQ sauce over the chopped chicken mixture. Continue chopping and folding everything together a few times until the filling is evenly coated and creamy.
7. Fill the Sandwiches
Divide the chopped chicken mixture among the four toasted hoagie rolls. Pile the filling generously into each roll, allowing the sandwiches to be slightly overstuffed. Finish with another drizzle of Alabama white BBQ sauce.
8. Serve
Serve the sandwiches immediately while the chicken is warm, the vegetables are crisp, and the rolls are freshly toasted.
Servings and timing
Servings: 4 sandwiches
Total time: 20 minutes
For the best texture, prepare the sauce first, then warm the chicken and toast the rolls immediately before chopping and assembling the sandwiches. Serve right away so the contrast between the crispy chicken, cool vegetables, creamy sauce, and toasted bread is preserved.
Variations
Grilled Chicken Version
Replace the fried chicken tenders with sliced or chopped grilled chicken. This creates a lighter sandwich while still pairing beautifully with the creamy Alabama white BBQ sauce.
Spicy Alabama Chicken Sandwich
Increase the hot sauce or cayenne pepper in the white BBQ sauce. You can also use spicy fried chicken tenders for an additional layer of heat.
Extra Pickle Sandwich
Double the dill pickles and add an extra splash of pickle brine to the chopped filling. The additional acidity helps balance the richness of the mayonnaise-based sauce.
Coleslaw Version
Replace some or all of the romaine with finely shredded cabbage or prepared coleslaw mix. The cabbage provides extra crunch and holds up particularly well when coated with the sauce.
Brioche Bun Version
Instead of hoagie rolls, divide the filling among toasted brioche buns. Because brioche is slightly sweet and buttery, it pairs nicely with the tangy white BBQ sauce.
Less Spicy Version
Reduce or omit the cayenne pepper and use less hot sauce. The horseradish, Dijon mustard, vinegar, and Worcestershire sauce will still provide plenty of flavor.
Storage/Reheating
For the best results, store the components separately rather than refrigerating assembled sandwiches. Keep the Alabama white BBQ sauce in a tightly sealed container in the refrigerator. Store the chicken separately from the lettuce, pickles, and onions so the chicken stays as crisp as possible.
Refrigerated chicken can be reheated in an air fryer or oven until thoroughly heated and crispy again. Avoid reheating the chicken after it has already been chopped together with the lettuce and sauce, as the vegetables can wilt and the sauce may separate.
The chopped vegetable mixture is best prepared fresh. If you expect leftovers, only chop and sauce the amount you plan to eat immediately.
To assemble leftovers, reheat the chicken first, toast a fresh hoagie roll, and then combine it with cold lettuce, pickles, onion, and Alabama white BBQ sauce.
FAQs
What is Alabama white BBQ sauce?
Alabama white BBQ sauce is a creamy, mayonnaise-based barbecue sauce known for its tangy and slightly spicy flavor. Unlike traditional red barbecue sauces, it combines mayonnaise with acidic ingredients such as vinegar and lemon juice, along with seasonings that can include mustard, horseradish, Worcestershire sauce, and hot sauce.
Can I make the Alabama white BBQ sauce ahead of time?
Yes. Making the sauce ahead of time can actually be convenient because it allows the flavors to blend together. Store it in an airtight container in the refrigerator until you’re ready to assemble the sandwiches.
Can I use leftover fried chicken?
Absolutely. Leftover fried chicken works very well for these chopped sandwiches. Remove any bones if necessary and reheat the chicken until hot and crispy before chopping it with the vegetables.
How do I keep the fried chicken crispy?
Reheat the chicken in an air fryer or oven rather than a microwave. Also, wait until just before serving to combine the chicken with the Alabama white BBQ sauce. Once the crispy coating is mixed with sauce, it will gradually soften.
Can I use grilled chicken instead?
Yes. Grilled chicken is an excellent substitute if you don’t want to use fried chicken. Make sure the chicken is well seasoned and warm before chopping it with the other sandwich ingredients.
Is this sandwich very spicy?
It can have a noticeable kick because the sauce contains hot sauce, cayenne pepper, and horseradish. For a milder sandwich, reduce the cayenne and hot sauce. You can always add additional heat after tasting the finished sauce.
What kind of bread works best?
Soft hoagie rolls work especially well because they’re sturdy enough to hold the generous chopped filling without being too dense. Sesame-seeded hoagies add extra flavor and texture, but brioche rolls, sub rolls, or other soft sandwich rolls can also be used.
Why should I chop all the sandwich ingredients together?
Chopping the chicken, lettuce, pickles, and onions together distributes the ingredients evenly. After the sauce is added, every portion of the filling gets coated, giving you chicken, vegetables, crunch, acidity, and creamy sauce in nearly every bite.
Can I prepare the entire sandwich ahead of time?
It’s better to prepare the individual components ahead and assemble the sandwiches just before serving. An assembled sandwich will become softer as the sauce and pickle brine soak into the chicken coating and toasted bread.
What can I serve with Alabama BBQ Chicken Chopped Sandwiches?
These sandwiches pair well with French fries, potato wedges, potato salad, coleslaw, pasta salad, corn on the cob, baked beans, or extra dill pickles. For something lighter, serve them alongside a simple green salad or fresh vegetables.
Conclusion
This Alabama BBQ Chicken Chopped Sandwich brings together crispy fried chicken and the bold, tangy flavor of Alabama white BBQ sauce in an easy 20-minute meal. Chopping the chicken with romaine, dill pickles, and red onion ensures the creamy, crunchy filling is evenly mixed before it’s loaded into buttery toasted hoagie rolls.
With plenty of texture, a customizable level of heat, and only a few simple assembly steps, it’s an excellent way to turn crispy chicken tenders into a satisfying sandwich. Serve it immediately with an extra drizzle of Alabama white BBQ sauce for the best combination of warm chicken, crunchy vegetables, creamy sauce, and toasted bread.
Alabama BBQ Chicken Chopped Sandwich Recipe
A crispy, creamy Alabama BBQ chicken chopped sandwich loaded with crunchy romaine, tangy pickles, red onion, and homemade Alabama white BBQ sauce on buttery toasted hoagie rolls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Chop and Assemble
- Cuisine: Southern American
- Diet: Halal
Ingredients
- 6–8 crispy fried chicken tenders
- 3 cups chopped romaine lettuce
- 1/2 cup dill pickles, plus a few splashes of brine
- 1/4 cup red onion, sliced
- 4 hoagie rolls, preferably sesame seeded soft hoagies
- 4 tablespoons butter, for toasting rolls
- 1 ¼ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 teaspoon brown sugar
- 2 teaspoon creamy horseradish
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 teaspoon cayenne pepper, or less to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste, about ½ tsp each
Instructions
- In a medium bowl, add the mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, lemon juice, Worcestershire sauce, hot sauce, cayenne pepper, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Taste and adjust the seasoning as needed.
- Make sure the fried chicken tenders are warm and crispy. Reheat them in an air fryer for a few minutes if needed.
- Split the hoagie rolls and toast them with the butter in a skillet or under the broiler until golden and lightly crisp. Set aside.
- On a large cutting board, make a bed of chopped romaine and top with the dill pickles, a few splashes of pickle brine, sliced red onion, and warm chicken tenders.
- Chop everything together until the mixture resembles a chopped salad, leaving a combination of smaller bits and larger pieces for texture.
- Drizzle the Alabama white BBQ sauce generously over the chopped mixture. Chop and fold a few more times until everything is evenly coated and creamy.
- Pile the chopped chicken mixture generously into the toasted hoagie rolls. Finish with an additional drizzle of Alabama white BBQ sauce.
- Serve immediately while the chicken and rolls are warm and crispy.
Notes
- For the crispiest chicken, reheat the tenders in an air fryer just before chopping.
- Use less cayenne pepper for a milder Alabama white BBQ sauce.
- Extra Alabama white BBQ sauce can be served on the side for dipping or drizzling.
- Soft sesame-seeded hoagie rolls provide a good contrast to the crispy chicken and crunchy vegetables.
Nutrition
- Serving Size: 1 sandwich
- Calories: 890 kcal
- Sugar: 9 g
- Sodium: 1780 mg
- Fat: 65 g
- Saturated Fat: 16 g
- Unsaturated Fat: 45 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
