Tops BBQ Fire-Braised Chicken
Recently, I tried the new Fire-Braised Chicken Sandwich with Memphis white sauce at Tops BBQ. I was impressed with the delicious taste when I first tried it. However, I have noticed that with some new menu items, the quality tends to decline over time. Therefore, I decided to create my own copycat version of the sandwich.
Making this sandwich is actually quite easy. The sauce is similar to Alabama white sauce, with a creamy texture and a slight spicy kick. Overall, the flavor profile is really good and definitely worth trying.
Ingredients for the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 onion, diced
- 2 tbsp melted butter
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tbsp garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 tbsp chicken bouillon
Ingredients for Memphis White Sauce:
- 1 1/2 cups Duke’s mayonnaise
- 1/4 cup milk
- 4 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 10 tsp sugar
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp Dijon mustard
- 1 tsp paprika
Additional Ingredients:
- Brioche buns
- Sandwich pickle
Preparation:
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Place the chicken breast in the crock-pot and evenly distribute diced onion on top.
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In a small bowl, mix together melted butter, olive oil, paprika, garlic powder, salt, and black pepper from the “Chicken” ingredient list. Spoon the mixture over the onion and chicken. Pour chicken broth down the sides of the crock-pot. Cover the crock-pot and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and tender enough to shred.
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While the chicken is cooking, make the Memphis white sauce by whisking together all the ingredients from the “Memphis White Sauce” ingredient list. Cover and chill the sauce in the refrigerator until the chicken is done.
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Once the chicken is cooked, remove it from the crock-pot and shred it in a large bowl, using all the juices from the crock-pot to keep the chicken moist. Put the shredded chicken under the broiler or on the grill to give it a nice crisp. Pour in some of the Memphis white sauce and mix well.
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To serve, place the chicken on brioche buns and top with a sandwich pickle. Drizzle with extra Memphis white sauce and garnish with sliced green onions and cracked black pepper, if desired.
Tops BBQ Fire-Braised Chicken
Ingredients
For the chicken :
- 2 large boneless skinless chicken breasts
- 1 onion diced
- 2 tbsp melted butter
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tbsp garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1 tbsp chicken bouillon
For the Memphis White Sauce:
- 1 1/2 cup mayonnaise
- 1/4 cup milk
- 4 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 6 tsp sugar
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp Dijon mustard
- 1 tsp paprika
- Brioche buns
- Sandwich pickles
Instructions
- Place the chicken breast in the crock-pot and evenly distribute diced onion on top.In a small bowl, mix together melted butter, olive oil, paprika, garlic powder, salt, and black pepper from the "Chicken" ingredient list. Spoon the mixture over the onion and chicken. Pour chicken broth down the sides of the crock-pot. Cover the crock-pot and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and tender enough to shred. While the chicken is cooking, make the Memphis white sauce by whisking together all the ingredients from the "Memphis White Sauce" ingredient list. Cover and chill the sauce in the refrigerator until the chicken is done. Once the chicken is cooked, remove it from the crock-pot and shred it in a large bowl, using all the juices from the crock-pot to keep the chicken moist. Put the shredded chicken under the broiler or on the grill to give it a nice crisp. Pour in some of the Memphis white sauce and mix well. To serve, place the chicken on brioche buns and top with a sandwich pickle. Drizzle with extra Memphis white sauce and garnish with sliced green onions and cracked black pepper,
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