Barbecue Chicken Sandwiches with Buttermilk Slaw

By Reen

Ingredients

• Serve with bread-and-butter pickles, extra hot sauce, and plenty of napkins.
• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• Salt and pepper
• 3 tablespoons unsalted butter
• 3/4 cup barbecue sauce
• 1/2 cup plus 1 tablespoon cider vinegar
• 1 tablespoon hot sauce
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 (16-ounce) bag shredded coleslaw mix
• 4 hamburger buns

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Stir in barbecue sauce, ½ cup vinegar, and hot sauce and bring to boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl and tent with foil. Continue to simmer sauce until thickened, about 3 minutes; cover and keep warm.

2. Combine mayonnaise, buttermilk, and remaining vinegar in large bowl. Stir in coleslaw mix and season with salt and pepper.

3. Using two forks, shred chicken into bite-sized pieces. Add to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.