This sandwich is all about the layers – juicy BBQ chicken, crispy cornbread, and all the fixings. Plus, it's made on a sheet pan for easy clean-up!

Quick Info

⏱️ 55 min • 🍽️ 12 servings • ⭐ 86%

Tags

[North American] • [Appetizers] • [Brunch] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• Nonstick cooking spray
• 4 cups buttermilk
• 3 large eggs
• ½ cup (1 stick) unsalted butter, melted
• 3 cups all-purpose flour
• 3 cups cornmeal
• 4 teaspoons salt
• 5 tablespoons sugar
• 2½ teaspoons baking powder
• 2 teaspoons baking soda
• 2 cups ketchup
• 4 tablespoons Worcestershire sauce
• 6 tablespoons apple cider vinegar
• 2 tablespoon Dijon mustard
• 2 teaspoons paprika
• ½ cup light brown sugar
• 2 teaspoon freshly ground black pepper
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• ½ teaspoon freshly ground black pepper
• ¼ cup apple cider vinegar
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ head of green cabbage, thinly sliced
• ¼ head of red cabbage, thinly sliced
• 3 large carrots, shredded
• 2 rotisserie chickens, shredded
• 24 pickle chips
• 12 toothpicks

Instructions Preview

1. Preheat the oven to 375˚F (190˚C). Grease …
2. Make the cornbread: In a medium bowl whisk…
3. In a large bowl, combine the flour, cornme…

…and 10 more steps

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Recipe by: Katie Aubin, Alexis Deboschnek • From: Tasty