A delicious BBQ Pulled Chicken Sandwich featuring smoked chicken legs seasoned with a homemade rub, topped with a fresh coleslaw, pickles, and BBQ sauce, all served on a pretzel or onion bun.
1. **Prepare the Chicken Rub:** In a bowl, mix 1/4 Cup Salt, 1/4 Cup Pepper, 1/8 Cup Onion powder, 1/8 Cup Garlic powder, and 1/8 Cup Paprika.
2. **Season the Chicken:** Rub chicken leg pieces in olive oil, then season generously with an even layer of the prepared chicken rub.
3. **Smoke the Chicken:** Set your smoker temperature range between 250-275 degrees Fahrenheit. Place the seasoned chicken on the smoker and cook for about 1.5-2 hours until the internal temperature reaches 165-175 degrees Fahrenheit. (Chicken legs will not dry out if you cook to 175°F).
4. **Optional Butter Baste:** About 30 minutes before the chicken is done, you can brush it with melted butter (Optional).
5. **Pull the Chicken:** Once the chicken is done, pull the meat off the bone and place it in a bowl. Lightly toss the pulled chicken in 1 Cup BBQ sauce.
6. **Prepare Coleslaw Produce:** Thinly slice 2 Cups Purple Cabbage, 2 Cups Green Cabbage, 1 Bunch Green Onion, and 1 Honey Crisp Apple. Grate 3/4 Cup Carrot. Add all prepared produce to a large bowl and set aside.
7. **Prepare Slaw Dressing:** In a separate large bowl, combine 1 Cup Mayonnaise, 2 Tbsp Dijon, 2 Tbsp Apple Cider Vinegar, 3 Tbsp Sugar, 1 Tsp Onion Powder, 1 Tsp Garlic Powder, 1-2 Tsp Celery Seeds, and salt and pepper to taste. Mix until thoroughly combined.
8. **Combine Coleslaw:** Add the slaw dressing to your coleslaw produce and mix well. Set the coleslaw in the fridge for 1-2 hours to chill.
9. **Assemble the Sandwich:** Toast your pretzel or onion buns in butter until lightly golden. On the bottom bun, add a layer of BBQ pulled chicken, then some additional BBQ sauce if desired, followed by the prepared coleslaw, and sandwich-sliced pickles.
10. Place the top bun on and enjoy!
