ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
85% would make again

Sheet Pan BBQ Chicken Cornbread Sandwich

Tasty Team

Inspired by tasty.co

Ingredients

for 12 servings

Cornbread

  • nonstick cooking spray
  • 4 cups buttermilk (960 mL)
  • 3 large eggs
  • ½ cup unsalted butter (115 g), 1 stick, melted
  • 3 cups all-purpose flour (375 g)
  • 3 cups cornmeal (450 g)
  • 4 teaspoons salt
  • 5 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda

Barbecue Sauce

  • 2 cups ketchup (480 g)
  • 4 tablespoons worcestershire sauce
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 teaspoons paprika
  • ½ cup light brown sugar (110 g)
  • 2 teaspoons freshly ground black pepper

Coleslaw

  • 1 cup mayonnaise (240 g)
  • 2 tablespoons dijon mustard
  • ½ teaspoon freshly ground black pepper
  • ¼ cup apple cider vinegar (60 mL)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ head green cabbage, thinly liced
  • ¼ head red cabbage, thinly sliced
  • 3 large carrots, shredded
  • 2 rotisserie chickens, shredded
  • 24 pickle chips

Special Equipment

  • 12 toothpicks

Nutrition Info

  • Calories 853
  • Fat 31g
  • Carbs 117g
  • Fiber 7g
  • Sugar 58g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
  2. Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
  3. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
  4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  5. Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
  6. Bake for 15 minutes, until golden brown.
  7. Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
  8. Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
  9. Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
  10. Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
  11. Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
  12. Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
  13. Enjoy!

Ingredients

for 12 servings

Cornbread

  • nonstick cooking spray
  • 4 cups buttermilk (960 mL)
  • 3 large eggs
  • ½ cup unsalted butter (115 g), 1 stick, melted
  • 3 cups all-purpose flour (375 g)
  • 3 cups cornmeal (450 g)
  • 4 teaspoons salt
  • 5 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda

Barbecue Sauce

  • 2 cups ketchup (480 g)
  • 4 tablespoons worcestershire sauce
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 teaspoons paprika
  • ½ cup light brown sugar (110 g)
  • 2 teaspoons freshly ground black pepper

Coleslaw

  • 1 cup mayonnaise (240 g)
  • 2 tablespoons dijon mustard
  • ½ teaspoon freshly ground black pepper
  • ¼ cup apple cider vinegar (60 mL)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ head green cabbage, thinly liced
  • ¼ head red cabbage, thinly sliced
  • 3 large carrots, shredded
  • 2 rotisserie chickens, shredded
  • 24 pickle chips

Special Equipment

  • 12 toothpicks

Nutrition Info

  • Calories 853
  • Fat 31g
  • Carbs 117g
  • Fiber 7g
  • Sugar 58g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
  2. Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
  3. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
  4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
  5. Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
  6. Bake for 15 minutes, until golden brown.
  7. Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
  8. Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
  9. Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
  10. Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
  11. Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
  12. Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
  13. Enjoy!

Inspired by tasty.co

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.