SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY
Here's what you need: nonstick cooking spray, buttermilk, large eggs, unsalted butter, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, ketchup, worcestershire sauce, apple cider vinegar, dijon mustard, paprika, light brown sugar, freshly ground black pepper, mayonnaise, dijon mustard, freshly ground black pepper, apple cider vinegar, paprika, kosher salt, green cabbage, red cabbage, large carrots, rotisserie chickens, pickle chips, toothpicks
Provided by Katie Aubin
Categories Dinner
Yield 12 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
- Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
- In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
- Bake for 15 minutes, until golden brown.
- 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.
- Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
- Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
- Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
- 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.
- Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 117 grams, Fat 31 grams, Fiber 7 grams, Protein 26 grams, Sugar 58 grams
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Johnny G
[email protected]Yum!
Abreham Alemayhu
[email protected]This dish was a total winner! The chicken was juicy and flavorful, and the cornbread was moist and fluffy. I'll definitely be making this again.
Alitariq Alitariq
[email protected]I thought this recipe was just okay. The chicken was a little bland and the cornbread was a little dry.
Makubuya Rodgers
[email protected]I'm not sure what I did wrong, but my chicken turned out really tough.
Dj komol
[email protected]This dish was a great way to use up leftover chicken. The cornbread was a nice touch too.
Arielle York
[email protected]I made this dish for a party and everyone loved it! I especially liked the way the BBQ sauce caramelized on the chicken.
Sagar Khan
[email protected]This recipe was a disaster! The chicken was burnt and the cornbread was undercooked.
Geo Geo
[email protected]The chicken was a little dry, but the cornbread was delicious. I think I'll try this recipe again with a different method for cooking the chicken.
Braylon Williams
[email protected]This dish was easy to make and clean up, which is always a plus. I'll definitely be making it again.
Brittany Lambert
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. The cornbread was so moist and flavorful, and it paired perfectly with the BBQ chicken.
Charles Emeka
[email protected]This sheet pan BBQ chicken cornbread sandwich was a hit with my family! The chicken was juicy and flavorful, and the cornbread was moist and fluffy. I loved the combination of sweet and savory flavors.