A Complete Chicken Dinner In The Palm Of Your Hands

A Complete Chicken Dinner In The Palm Of Your Hands

Credit: Tasty/Buzzfeed

Sheet Pan BBQ Chicken Cornbread Sandwich

A sandwich composed of two slices of sweet cornbread, homemade BBQ sauce, and a crisp, fresh, chicken coleslaw.

Course Main Course
Cuisine American
Keyword bbq chicken, cornbread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author David Lee

Ingredients

Cornbread

  • non-stick cooking spray
  • 4 cups buttermilk
  • 3 large eggs
  • 1/2 cup unsalted butter melted
  • 3 cups flour
  • 3 cups cornmeal
  • 4 tspn salt
  • 5 tbsp sugar
  • 2 1/2 tspn baking powder
  • 2 tspn baking soda

Barbecue Sauce

  • 2 cups ketchup
  • 4 tbsp Worcestershire sauce
  • 6 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tspn paprika
  • 1/2 cup light brown sugar
  • 2 tspn black pepper

Coleslaw

  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1/2 tspn black pepper
  • 1/4 cup apple cider vinegar
  • 1 tspn paprika
  • 1 tspn kosher salt
  • 1/2 head green cabbage julienned
  • 1/4 head red cabbage julienned
  • 3 large carrots shredded
  • 2 rotisserie chicken shredded
  • 24 pickle chips

Instructions

  1. Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.

  2. Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.

  3. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.

  4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.

  5. Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.

  6. Bake for 15 minutes, until golden brown.

  7. Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.

  8. Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.

  9. Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.

  10. Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.

  11. Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.

  12. Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.

 

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