This post may contain affiliate links. Please read our disclosure policy.
This crispy chicken chopped sandwich is the ultimate viral chopped sandwich recipe, made with Alabama white BBQ sauce, crispy fried chicken, romaine lettuce, dill pickles, red onion, and creamy Alabama white BBQ sauce. Everything gets chopped together on a cutting board and stuffed into a butter-toasted hoagie roll for a bold, crunchy, tangy chicken sandwich that’s impossible to stop eating.
This is the kind of sandwich that’s perfect for weekend lunches, game day, or anytime you want something that feels a little extra without being complicated.
Behind this Chicken Chopped Sandwich Recipe
This Alabama BBQ crispy chicken chopped sandwich was inspired by two things I genuinely love: crispy fried chicken and the viral chopped sandwich trend that’s taken over the internet. I wanted something that felt indulgent and satisfying, but also balanced. Something with crunch, acidity, and creaminess in every single bite. I have always loved the Popeye’s Po’ Boy Sandwich (which was discontinued years ago), so I used it as inspiration for this recipe.
Instead of layering everything and hoping you get the “perfect bite”. This recipe solves that problem by chopping the ingredients like a chopped salad and then stuffing them into a buttery bun. The result is a bold, cohesive, flavor-packed filling where every forkful (and every bite) has a little bit of everything. Piling it into a butter-toasted hoagie roll turns it into a messy, craveable, restaurant-worthy sandwich that feels fun and seriously satisfying.
Prep Tips & Make Ahead
Much like a chopped salad, this crispy chicken chopped sandwich is best assembled fresh, but you can absolutely prep the components ahead of time to make things fast and easy.
- Buy your favorite fried chicken – Whether it’s carryout from a restaurant or your favorite frozen tenders. When you’re ready to serve, reheat it in the air fryer until hot and crispy again.
- Chop your romaine, red onion, and pickles and store them in separate containers in the fridge so they stay fresh and crisp.
- Make the Alabama white sauce ahead and refrigerate it. It actually gets even better after a few hours.
- Toast the bread and chop everything together right before serving so the sandwich stays crunchy and not soggy.
Ingredients Needed (& Why They Matter)
Fried Chicken – The heart of the sandwich. Crispy chicken brings richness, crunch, and that unmistakable Southern flair that stands up beautifully to the tangy Alabama white barbecue sauce.
Romaine Lettuce – Adds fresh crunch and structure. It holds up to chopping and dressing without getting limp too quickly, and it balances the richness of the fried chicken and sauce with a clean, crisp bite.
Dill Pickles – Pickles are essential here. Their acidity cuts through the fat of the fried chicken and the creamy sauce, keeping the sandwich from feeling heavy and giving it that addictive, craveable tang.
Red Onion – These add sharpness and a little bite. When chopped into the mix, it spreads evenly through the sandwich so you get just enough punch in every bite without overpowering anything.
Alabama White BBQ Sauce – This is what makes the sandwich special. Creamy, tangy, peppery, and slightly sharp, Alabama white sauce coats every ingredient and ties the whole chopped mixture together in a way traditional BBQ sauce never could.
Hoagie Rolls (Butter-Toasted) – A sesame-seeded soft hoagie roll is key for holding this loaded, chopped filling. Toasting it in butter adds flavor, helps keep the bread from getting soggy, and gives you that golden, crisp exterior.
How This Chopped Sandwich Comes Together
- Combine all ingredients for the Alabama barbecue sauce in a bowl. It should be creamy but still loose enough to drizzle.
- Get your hoagie rolls going. Split them open, spread on butter, and place under the broiler until they’re golden on the outside and warm and soft in the middle. You want them sturdy, a little crisp, and ready to hold something messy and delicious.
- Be sure your crispy chicken is hot and crispy. I like to pop it in the air fryer for a few minutes right before assembling.
- Now grab a big cutting board – this is where the magic happens.
- Pile your lettuce right in the center. Add the dill pickles (plus a splash of the brine) and red onion right on top, then add the crispy chicken.
- Start chopping everything together. You’re not looking for perfection here; just keep running your knife through it until everything is mixed, scoopable, and evenly distributed. You want a mix of chunky pieces and smaller bits.
Once it looks like a beautiful, chopped salad, drizzle Alabama white BBQ sauce all over the top. Then chop and fold it a few more times so the sauce coats every piece and the whole mixture turns creamy, tangy, and irresistible.
Scoop the chopped chicken mixture straight into your warm, butter-toasted hoagie rolls. This is a generously filled, messy, overstuffed sandwich kind of moment. Serve immediately while everything is still warm, crunchy, and perfect. I like to drizzle a little more sauce over the completed sandwich for an extra oomph.
Looking for More Sandwich Recipes?
Philly Cheesesteak Sliders
Honey Mustard BLT Chicken Sliders
Italian Grinder Chopped Sandwich
Hawaiian Roll Cheeseburger Sliders
BLT Sliders
I hope you enjoyed this recipe for my Chicken Chopped Sandwiches! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Alabama BBQ Chicken Chopped Sandwich Recipe
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 I prefer sesame seeded soft hoagies
- 4 tablespoons butter for toasting rolls
Alabama White BBQ Sauce
- 1 ¼ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 teaspoon brown sugar
- 2 teaspoon creamy horseradish
- 2 teaspoon lemon juice fresh squeezed
- 1 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 teaspoon cayenne pepper less is preferred
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste about ½ tsp each
Instructions
- In a medium bowl, add all of the ingredients for the Alabama BBQ sauce. Whisk together until smooth, taste and adjust if needed.
- Be sure your chicken is warmed. I like to pop them in the air fryer for a few minutes to reheat and ensure crispiness.
- Split the hoagie rolls and toast them in butter in a skillet or under the broiler until golden and lightly crisp. Set aside.
- On a large cutting board, lay down a bed of lettuce and top it with pickles, red onions, and the warm chicken tenders.
- Chop everything together until it resembles a chopped salad. It should still have some texture and a combination of smaller bits and some larger pieces.
- Drizzle the Alabama white BBQ sauce over the chopped mixture. Chop and fold a few more times until everything is well coated and creamy.
- Pile the chopped chicken mixture into the toasted hoagie rolls, overstuffing them generously. Add another drizzle of sauce.
- Serve immediately while warm and crispy.
Notes
- This sandwich is best assembled fresh so it stays crunchy and not soggy.
- You can adjust the amount of Alabama white sauce depending on how saucy you like your sandwiches.
- If your fried chicken is cold, reheat it in the oven or air fryer before chopping for the best texture.
- Keep the chopped mixture warm in a disposable pan or slow cooker on warm (don’t overheat or it’ll lose texture).
- Toast the bread just before serving to keep it crisp.
- Set up a build-your-own sandwich station and let people watch the chopped-sandwich moment happen—it’s always a hit.
- These also work great as sliders for easier party eating.
- Fry or buy the chicken up to 2 days ahead and reheat before chopping.
- Chop lettuce, onion, and pickles earlier in the day and store separately.
- Make the Alabama white sauce up to 3 days ahead (it gets better as it sits).
- Chop and assemble everything right before serving for the best texture.
Chopped salads are something i eat weekly, so I knew this sandwich would be my style. Seriously so good – I ate the leftovers with kettle chips.
This is one of the best sandwiches I’ve made in a long time (and I make a lot of recipes). The hubby said “everyone needs to try this” 🙂