Budget Menu & Dirt Cheap Recipes General Recipes Chicken Barbecue and Slaw Sandwiches

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      Chicken Barbecue and Slaw Sandwiches

      Famed for their hospitality and history of good food, Southern cooks have
      contributed much to America’s culinary landscape. Cornbread, many shrimp
      dishes, peanut soup, black-eyed peas, peach cobbler, spoonbread and grits
      came from the African-American and colonial heritage of the South and are
      now enjoyed by food lovers everywhere. Two of America’s most popular dishes,
      barbecue and fried chicken, are so identified with the South that they are
      regarded as cultural icons there. They are often prepared from top-secret
      regional or family recipes that differ enough to geographically mark small
      towns across the South. Debates about the best barbecue, or the proper way
      to fry a chicken, can carry on forever, with no resolution.

      Chicken Barbecue and Slaw Sandwiches are made with oven-baked bone-in
      chicken breasts, basted in a tangy barbecue sauce of ketchup, apple cider
      vinegar, onion and garlic. Pepper sauce and chili powder add a spicy, hot
      flavor. The chicken is cooked skin-on, which seals in the juices and flavors
      of the bone-in chicken breasts. For quick preparation, the slaw can be made
      with bagged, pre-cut cabbage leaves. Serve the sandwiches with corn on the
      cob and peach cobbler for a complete summer meal.
      3 chicken breast halves, bone-in

      1 cup ketchup
      1/2 cup apple cider vinegar
      1/4 cup onion, minced
      2 cloves garlic, minced
      2 tsps chili powder
      1/2 tsp hot pepper sauce

      4 cups cabbage, thinly sliced or chopped
      1/2 cup mayonnaise
      2 TBLS yellow mustard
      1 1/2 TBLS apple cider vinegar
      1/2 tsp celery seeds
      1/4 tsp salt
      1/4 tsp pepper
      4 hamburger buns

      Preheat oven to 325 F.
      In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic,
      chili powder and hot pepper sauce.
      Place chicken breasts in glass baking dish. Pour sauce over chicken, turning
      to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour.
      Set aside until cool enough to handle.
      While chicken is cooling, in large bowl, stir together cabbage, mayonnaise,
      yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set
      Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape
      sauce out of baking dish and stir into saucepan. Over low heat, warm chicken
      until hot throughout. Open buns on plates; top with chicken and slaw. Close
      buns and serve. Serves 4.
      Nutritional Analysis, Per Serving:
      530 calories; 29 g protein; 47 g carbohydrate; 27 g fat; 6 g saturated fat

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Budget Menu & Dirt Cheap Recipes General Recipes Chicken Barbecue and Slaw Sandwiches