Pulled Barbecue Chicken Sandwiches {Recipe}

This family favorite recipe uses bone-in, skin-on chicken breasts, which are full of flavor and moisture. When combined with homemade barbecue sauce, the tender shredded chicken takes on a sweet smokiness that’s far better than anything you could find in a bottle at the grocery store.


Cook Time30 min
Prep Time60 min
Yields6 serv.



  • 1 Nonstick cooking spray
  • 3 pounds pounds bone-in, skin-on chicken breast halves
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 cup low-sodium tomato puree
  • 1 cup no-salt-added ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Splenda Brown Sugar Blend
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 teaspoon chili powder
  • 1 cup water
  • 12 (1 ounce) slider burger buns



  • To make the chicken, preheat the oven to 375˚F. Line a baking pan with aluminum foil and coat with nonstick spray.
  • Arrange the chicken breasts side by side in the prepared baking pan and drizzle the olive oil all over the top; season with pepper. Bake the chicken until barely pink in the center, about 40 minutes.
  • To make the sauce, put a pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic.
  • Cook, stirring, until soft and fragrant, 2 to 3 minutes. Stir in the tomato paste until fully incorporated. Stir in the vinegar, loosening up any brown bits on the bottom of the pan.
  • Add the tomato puree, ketchup, Worcestershire, sugar blend, paprika, mustard, chili powder, and water. Bring the barbecue sauce to a simmer, stirring, and then reduce the heat to low and simmer gently for 20 minutes, until the sauce is slightly thickened.
  • Allow the cooked chicken to cool slightly, then peel off and discard the skin. Using 2 forks, shred the meat and discard the bone.
  • Add the shredded chicken to the sauce and stir to incorporate. Simmer for another 5 minutes, until the chicken has soaked up the sauce and is heated through. Divide the chicken among the buns and serve.

Recipe and image courtesy of Recipe Rehab.

Southern-Style Drumsticks {Recipe}

This “fried” chicken has been rehabbed by coating the chicken in flour and spices before baking it in the oven. The secret to creating the perfect skin is to place the coated legs in the refrigerator so that they dry out a little before baking—the skin crisps up in the oven once the moisture has evaporated from its surface. This recipe is perfect for a family friendly dinner.



Cook Time30 min
Prep Time60 min
Yields4 serv.



  • 1 cup cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 skin-on chicken drumsticks
  • 1 tablespoon vegetable oil
  • 1 Hot sauce, for serving


  • To make the chicken, in a large resealable plastic bag add the flour, baking powder, garlic and onion powders, paprika, salt, and pepper. Seal the bag and shake it to mix the dry ingredients well.
  • Add the drumsticks to the bag, seal again, and toss for about 1 minute to coat.
  • Set a wire rack insert inside a roasting pan. Remove the drumsticks from the bag, shaking off any excess flour. Arrange them on the baking rack and put them in the fridge for at least 45 minutes, uncovered, to dry out. (You can do this the night before.)
  • Remove the chicken from the fridge and let it come to room temperature for about 15 minutes. Meanwhile, preheat the oven to 400˚F.
  • Drizzle 1 teaspoon of the oil evenly over the top of the chicken legs and place them, still on the rack, in the oven. Bake for about 30 minutes. Using tongs, flip the chicken over and drizzle the remaining 1. teaspoons of oil evenly all over them. Bake for another 20 to 25 minutes, until deep golden brown and crispy.


Saturated Fat4g
Dietary Fiber1g
Total Fat16g

(Image and recipe courtesy of RecipeRehab.com)

Chicken Fricassee With Tarragon {Recipe}

{Recipe and photo provided by BetterEats.com}

Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.


Cook Time25 min
Prep Time15 min
Yields4 serv.



·         2 ½ pounds chicken, pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed

·         ¼ teaspoon salt

·         pepper, black – to taste

·         2 tablespoons flour, all-purpose

·         1 tablespoon oil, olive, extra virgin

·         5 large shallot(s) – finely chopped, (about 1 cup)

·         1 cup wine, dry white

·         1 ½ cups broth, chicken, less sodium

·         1 medium carrot(s) – peeled and thinly sliced

·         1 pound mushrooms, fresh small button – wiped clean and halved or quartered

·         4 sprig(s) tarragon, fresh

·         4 teaspoons tarragon, fresh – chopped

·         1 tablespoon cornstarch

·         1 tablespoon water

·         ¼ cup sour cream, reduced-fat

·         2 teaspoons mustard, Dijon



1.       Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.

2.       Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.

3.       Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.

4.       Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor.

5.       Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.


Nutritional Information (per serving)

Saturated Fat:3g
Dietary Fiber1g
Total Fat:10g