White BBQ Chicken (Print Version)
# Ingredients:
→ Tangy White Sauce
01 -
2 teaspoons horseradish (ready-made)
02 -
1 tablespoon freshly squeezed lemon juice
03 -
1/2 tablespoon Creole mustard (spicy or mild)
04 -
2 garlic cloves, finely minced or pressed
05 -
1/2 teaspoon white pepper, freshly cracked
06 -
2 tablespoons sugar
07 -
1/2 teaspoon paprika powder
08 -
2 tablespoons white vinegar
09 -
1/2 cup good-quality mayo
10 -
1/2 teaspoon salt
→ For Making the Sandwiches
11 -
1 1/2 cups fresh Monterey Jack, shredded
12 -
2 tablespoons cooking oil (vegetable or similar)
13 -
2 French-style sub rolls, about 10 inches each
14 -
Extra tangy white sauce for drizzling or dipping
15 -
14 ounces chicken tenders (usually 6 to 8 pieces)
16 -
Salt and pepper for seasoning to taste
17 -
2 large shallots, sliced thinly
# Instructions:
01 -
Grab a bowl and toss in everything for the tangy white sauce: mayo, vinegar, pepper, mustard, salt, sugar, garlic, horseradish, lemon juice, and paprika. Give it a good whisk until smooth as silk. Pop it in the fridge while you work on the rest. This chill time lets all the flavors come together beautifully.
02 -
Pour the oil into a large skillet and let it heat up over medium-high. While it warms, sprinkle salt and pepper on both sides of the chicken. Add the tenders and cook one side for 4 minutes or so, until golden. Flip them over and let them finish cooking, 3 minutes, until they're no longer pink.
03 -
When you turn the chicken over, toss the sliced shallots into the same pan. Move them around now and then so they soften and brown just a little. By the time the chicken's done, the shallots should be tender and slightly caramelized.
04 -
Take the chicken out of the pan and let it sit a bit until it's cool enough to handle. Chop into bite-sized chunks and throw them in a bowl. Add in those caramelized shallots, 1 cup of shredded Monterey Jack, and about 1/2 cup of the tangy white sauce. Stir everything so it's well coated and combined.
05 -
Fire up the broiler. Slice your sub rolls lengthwise, but don’t cut them all the way through! Leave a hinge so you can stuff them easily. Place the rolls, opened up, on a baking sheet and get ready to fill them.
06 -
Take that chicken mix and pack it into the two rolls evenly. Really fill them up—don't hold back! Sprinkle the last 1/2 cup of cheese on top of each stuffed roll for that all-important cheesy finish.
07 -
Slide your baking sheet under the broiler for a quick toast. Watch them like a hawk—2 to 3 minutes tops! Once you see the cheese bubbling and the bread edges toasted, pull them out.
08 -
Lift those hot sandwiches carefully from the baking sheet and drizzle a bit more of that white sauce on top. Slice in half to get four portions. Serve while the cheese is gooey with the sauce on the side for dipping.
# Notes:
01 -
The tangy white sauce is a famous Alabama twist—creamy, tart, and absolutely perfect with poultry.
02 -
This dish is ideal for casual get-togethers, game nights, or any laid-back meal. Double it for bigger crowds!
03 -
Make the white sauce a few days ahead. It’s fantastic for sandwiches or even as a veggie dip, staying fresh in your fridge for about 5 days.