Pulled BBQ Chicken Buns

Name: Pulled BBQ Chicken Buns with Smoky Paprika Chips and Zesty Slaw
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Smoked Paprika; 3 Chicken Thigh; ½ Lime; 1 Chives; 75 Creme Fraiche; 120 Coleslaw Mix; 64 BBQ Sauce; 2 Glazed Burger Bun

with Smoky Paprika Chips and Zesty Slaw

Recipe Development TeamPublished on February 07, 2022

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These Pulled BBQ Chicken Buns are a crowd pleaser and are one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Smoked Paprika

Chicken Thigh

Lime

Chives

Creme Fraiche

(Contains: Milk)

120

Coleslaw Mix

BBQ Sauce

Glazed Burger Bun

(Contains: Cereals containing gluten)

Nutritional information

Energy (kJ)3375 kJ

Energy (kcal)807 kcal

Fat33 g

of which saturates13 g

Carbohydrate91 g

of which sugars16 g

Protein39 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Zester

•Small Bowl

•Medium Bowl

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken and chips cook, zest and and halve the lime. Roughly chop the chives. Reserve 1 tbsp of creme fraiche per person in a small bowl and set aside. In a medium bowl, combine the lime zest, chives and remaining creme fraiche with a squeeze of lime juice. Season with salt and pepper, then add the coleslaw mix and stir to combine. Taste and add more lime juice, salt or pepper if needed. Set the slaw aside.

Once the chicken is cooked, transfer the thighs to a board or plate. Using two forks, gently pull the chicken apart. Pop the pulled chicken into another medium bowl with the BBQ sauce. Mix well to coat all of the chicken in the sauce, then cover with foil to keep warm.

Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins. Cut any remaining lime into wedges.

When everything is ready, pop the buns onto your plates and pile the pulled BBQ chicken onto the bases. Spread the reserved creme fraiche onto the bun lids and sandwich together. Serve the chicken buns with the paprika chips, zesty slaw and any remaining lime wedges alongside. Enjoy!