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I served these as an appetizer for my brother-in-law Suchie’s sheva brachos and it was so easy to prepare in advance, I knew it would make a great Yom Tov dish. Whenever I make pulled chicken (or beef) I make enough to put some away for a future use. There is minimal extra effort involved in making a larger quantity, so make as much as you may need. The key to making pulled meat is covering it tightly so it steams as it cooks. I often put it up in the slow cooker before I go to sleep and let it cook overnight. Even though it doesn’t need quite that much time, I find it easier than waiting around.
2 pounds boneless chicken breasts
2 cups barbecue sauce, divided (such as Gefen Honey BBQ Sauce)
1 package mini pizza dough rounds
oil, such as Gefen Canola Oil, for frying
Preheat oven to 200 degrees Fahrenheit
Combine chicken and one cup barbecue sauce in a nine-inch baking dish. Cover tightly and cook for five to six hours. Let cool, uncovered, for 30 minutes. Wearing gloves, roll each piece of chicken between your hands to shred thoroughly, so that no big chunks remain. (Alternatively, you can use two forks, but I find it easiest to break up all the bigger pieces with my hands.) Add the remaining cup of barbecue sauce and mix to combine.
Before frying pizza doughs, score an X through the center of each pizza round with a knife to prevent it from bubbling up.
Heat a pot with an inch or two of oil until hot, then fry each dough round for one to two minutes per side, until golden brown. Let cool on a wire rack. (If you don’t have a wire rack, you can crumple some tin foil and use that instead.)
To serve, top each pizza round with pulled chicken. Finish with desired sauces or toppings (I used garlic mayo, barbecue sauce, and Sriracha).
Styling and Photography by Chay Berger
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