Sunnys Bbq Buffalo Chicken On Texas Toast Recipes

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SMOTHERED BBQ CHICKEN ON TEXAS TOAST



Smothered BBQ Chicken on Texas Toast image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h50m

Yield 4 sandwiches

Number Of Ingredients 32

2 pounds chicken thighs, boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 teaspoon canola oil
1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows
4 slices Texas toast, brushed with butter and toasted until golden
Southern White Sauce, recipe follows
Pickled Red Onions, recipe follows:
2 cups ketchup
1/3 cup molasses
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1 medium clove garlic, grated
1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
1 chipotle pepper in adobo
1 to 2 tablespoons adobo sauce, depending on spice desired
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
Kosher salt and freshly cracked black pepper
3/4 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
  • Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
  • Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.
  • Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
  • Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
  • To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

SUNNY'S BBQ BUFFALO CHICKEN ON TEXAS TOAST



Sunny's BBQ Buffalo Chicken on Texas Toast image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons salted butter
2 cloves garlic, grated on a rasp
1 Pullman loaf, cut into four 1-inch slices
2 tablespoons salted butter
1/2 cup chopped Vidalia onions
1 green bell pepper, sliced into thin strips
Kosher salt and coarsely ground black pepper
1 cup ketchup
1/4 cup tightly packed light brown sugar
1/4 cup chicken stock
1/4 cup beer (I like a pilsner)
2 tablespoons hot sauce (I like Frank's RedHot)
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon red chile flakes
2 cloves garlic, finely minced or grated on a rasp
1 rotisserie chicken, white and dark meat shredded (about 2 cups)

Steps:

  • For the toast: In a large pan on medium heat, add the butter and garlic. Cook until the garlic is fragrant, about 4 minutes. Add the toast, soaking up a bit of the butter on one side, then flipping it to the other side to soak up the rest. Toast on one side until a peek beneath reveals a golden toasty color, then flip and toast the other side as well. Remove the toast to a plate.
  • For the sauce: In the same pan, add the butter, onions and bell pepper. Cook, stirring, until tender, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken stock, beer, hot sauce, garlic powder, paprika, chile flakes and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8 to 10 minutes.
  • Add the chicken to the sauce and stir to coat and re-heat. Spoon over the toast and serve.

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