YOUR RESOURCE FOR EVERYTHING YODER SMOKERS

169 Views | 0 Comments

Pulled Buffalo Chicken Sandwich

Wake up your taste buds with this simple twist on the classic buffalo chicken sandwich — smoky slow-cooked chicken with the sharp, rich and tangy kick of buffalo sauce — but pulled (shredded) and dressed with a homemade buttermilk ranch slaw and dill pickle chips on a perfectly toasted brioche bun! The tender and juicy chicken coming off the Yoder, infused with the rich flavors of the smoking process, creates a perfect savory balance with the zest of tangy buffalo sauce and the texture of the creamy slaw. So if you’re looking to elevate your next chicken sandwich, give this smoked pulled buffalo chicken sandwich a try! The combination is simply irresistible, and will become a instant fave for anyone who loves classic buffalo chicken flavor!

Recipe from @FirstDueBarbecue on Instagram and Facebook
www.instagram.com/FirstDueBarbecue
www.facebook.com/FirstDueBarbecue

 

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/

INGREDIENTS

  • CHICKEN
  • Boneless Skinless Chicken Thighs
  • Meat Church Texas Sugar Rub
  • Franks Red Hot Buffalo Wing Sauce

  • SLAW
  • Shredded Tricolor Coleslaw Mix
  • Marie’s Creamy Ranch Dressing

  • SANDWICH
  • Brioche Hamburger Buns
  • Butter
  • Dill Pickle Chips

INSTRUCTIONS

Chicken
1. Set your smoker at 275°F and allow it to preheat.
2. Trim excessive fat and any skin, bone or cartilage leftover from processing.
3. Season the chicken with rub and allow it to sit for a few minutes.
4. Smoke the chicken until it reaches 165°F internal (about 60-90 minutes), flip as necessary.
5. Place chicken in an oven safe pan (foil pans make for easy cleanup) and cover it tightly with foil.
6. Place the pan back on the smoker and continue cooking until the chicken reaches about 200-205°F internal.
7. Remove the chicken from the smoker and allow it to cool slightly before pulling.
8. Pull the chicken to your desired consistency and toss in buffalo sauce.
Slaw
1. Combine slaw mix and dressing, approximately 2 Tbsp of dressing per 1 cup of slaw mix.
Sandwich Assembly
1. Spread butter on insides of bun and toast in a pan on medium heat until the bun is golden brown.
2. Make a patty of pulled chicken and place in on the bun.
3. Top with coleslaw and a few pickle chips. ENJOY!
169 Views | 0 Comments

Pulled Buffalo Chicken Sandwich

Wake up your taste buds with this simple twist on the classic buffalo chicken sandwich — smoky slow-cooked chicken with the sharp, rich and tangy kick of buffalo sauce — but pulled (shredded) and dressed with a homemade buttermilk ranch slaw and dill pickle chips on a perfectly toasted brioche bun! The tender and juicy chicken coming off the Yoder, infused with the rich flavors of the smoking process, creates a perfect savory balance with the zest of tangy buffalo sauce and the texture of the creamy slaw. So if you’re looking to elevate your next chicken sandwich, give this smoked pulled buffalo chicken sandwich a try! The combination is simply irresistible, and will become a instant fave for anyone who loves classic buffalo chicken flavor!

Recipe from @FirstDueBarbecue on Instagram and Facebook
www.instagram.com/FirstDueBarbecue
www.facebook.com/FirstDueBarbecue

 

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/

INGREDIENTS

  • CHICKEN
  • Boneless Skinless Chicken Thighs
  • Meat Church Texas Sugar Rub
  • Franks Red Hot Buffalo Wing Sauce

  • SLAW
  • Shredded Tricolor Coleslaw Mix
  • Marie’s Creamy Ranch Dressing

  • SANDWICH
  • Brioche Hamburger Buns
  • Butter
  • Dill Pickle Chips

INSTRUCTIONS

Chicken
1. Set your smoker at 275°F and allow it to preheat.
2. Trim excessive fat and any skin, bone or cartilage leftover from processing.
3. Season the chicken with rub and allow it to sit for a few minutes.
4. Smoke the chicken until it reaches 165°F internal (about 60-90 minutes), flip as necessary.
5. Place chicken in an oven safe pan (foil pans make for easy cleanup) and cover it tightly with foil.
6. Place the pan back on the smoker and continue cooking until the chicken reaches about 200-205°F internal.
7. Remove the chicken from the smoker and allow it to cool slightly before pulling.
8. Pull the chicken to your desired consistency and toss in buffalo sauce.
Slaw
1. Combine slaw mix and dressing, approximately 2 Tbsp of dressing per 1 cup of slaw mix.
Sandwich Assembly
1. Spread butter on insides of bun and toast in a pan on medium heat until the bun is golden brown.
2. Make a patty of pulled chicken and place in on the bun.
3. Top with coleslaw and a few pickle chips. ENJOY!
Privacy Policy
Copyright © 2024 Yoder Smokers — Yoder Theme WordPress theme by Dalton Adams
Chrome Stay Cool Handle