Alabama BBQ Chicken Chopped Sandwich Recipe
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.
Servings: 4 hoagies
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.