30-Minute BBQ Pulled Chicken Sandwiches with Pickled Jalapeño Slaw and Potato Wedges

Nothing says summer quite like outdoor eating and these BBQ pulled chicken sandwiches are perfect for just that. Everything comes together in just 30 minutes-while you roast a side of potato wedges, you’ll pickle your jalapeño, mix your coleslaw and heat up your chicken.

Pile it all onto toasted potato buns, then dig into a saucy, summery feast that’s perfect whether you’re dining al fresco or bringing the picnic indoors.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into ½-inch thick wedges. Toss them with fry seasoning and a drizzle of oil, then spread on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes roast, thinly slice the jalapeño into rounds. In a small bowl, combine the sliced jalapeño with white wine vinegar and a pinch of salt. Set aside to quick-pickle.
3. In a medium bowl, mix the coleslaw mix with mayonnaise until well coated. Season with salt and pepper to taste. Set aside.
4. Place the BBQ pulled chicken in a microwave-safe bowl and heat according to package instructions or warm in a skillet over medium heat until hot.
5. Toast the potato buns in a toaster or under the broiler until lightly golden.
6. Assemble the sandwiches: spread a generous portion of BBQ pulled chicken on the bottom half of each bun. Top with a scoop of coleslaw and a few pickled jalapeño slices. Close the sandwiches and serve immediately with the potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works, but potato buns add a nice sweetness that complements the BBQ chicken.

How do I make the potato wedges crispier?

Soak the cut potatoes in cold water for 10 minutes to remove excess starch, then dry thoroughly before seasoning and roasting.

Can I make the pickled jalapeño ahead of time?

Absolutely! The pickled jalapeño can be made up to a week in advance and stored in the refrigerator.