What is Pulled Chicken? A Complete Guide to This Tender, Flavorful Dish

Pulled chicken is one of those feel-good comfort foods that never seems to go out of style. With its tender, fall-apart texture and versatile flavors, it’s easy to see why it has remained a staple in many home kitchens and restaurants across the U.S., especially in the South. But what exactly is pulled chicken and how is it made?

In this comprehensive guide we’ll unpack everything you need to know about this delicious shredded chicken dish, from its origins and essential techniques to flavor possibilities and serving ideas. Consider this your pulled chicken 101 tutorial to mastering this quintessential comfort food.

Defining Pulled Chicken

Let’s start with the basics – a clear definition of what pulled chicken actually is:

• Pulled chicken is chicken meat that has been cooked until extremely tender, then gently pulled or shredded into long, stringy strands.

• It is most often seasoned or sauced, then served as a filling for sandwiches tacos nachos, salads and more.

• It can be made with any cut of chicken, but thighs and drumsticks are most common.

• The hallmarks of great pulled chicken are a fall-apart tender texture, moistness, and absorbed flavors from spices, sauce or cooking liquid

The Origins: A True Southern Specialty

Pulled chicken originated in the American South, where cooking meat low and slow has long been a regional specialty. The abundance of chicken, popularity of barbecue, and influence of Mexican and Caribbean traditions combined to create the pulled chicken we know and love today.

It emerged as a versatile and budget-friendly alternative to pulled pork. Chicken takes less time to cook than pork shoulder, so it enabled busy home cooks and casual eateries to put tender, saucy pulled meat on the table quickly.

Over time, pulled chicken became a staple in Southern cooking and a classic component of barbecue joints, potlucks, and home-cooked meals. It’s still most closely associated with states like Texas, Tennessee, North Carolina and Alabama.

Key Benefits of Pulled Chicken

What makes pulled chicken so gosh darn good? Here are some of its best attributes:

• Tender and juicy – The slow cooking and pulling method produces incredibly tender and moist meat.

• Soaks up flavor – All those succulent strands absorb spices, sauce and smoky flavors beautifully.

• Budget-friendly – Chicken is an affordable and readily available meat. A little goes a long way.

• Versatile – Pairs well with countless flavors and adapts to many recipes and meal formats.

• Quick to make – Cooks faster than tougher meats like pork shoulder.

• Fun to pull – Kids love getting involved in the pulling process (adults do too!)

• Comforting – Hits that soul food sweet spot. Warm, soft, saucy – it’s pure cozy comfort.

With benefits like these, it’s easy to see how pulled chicken earned its place at the table. Now let’s look at how it’s made.

Choosing the Right Chicken

While pulled chicken can be made with any cut of chicken, dark meat cuts tend to deliver the best results. Thighs and drumsticks are ideal because:

• They contain more fat and connective tissue. This keeps them moist during slow cooking.

• The higher fat content provides richer flavor.

• Dark meat shreds easily once cooked and stays tender.

• The bones add flavor when cooked in the liquid.

That said, boneless, skinless chicken breasts can also work well. Opt for larger breast halves and don’t overcook them or they may become dry.

For the best flavor and texture, choose bone-in, skin-on chicken thighs or drumsticks. Remove skin and debone the meat after cooking if desired.

Seasoning Pulled Chicken

One of the joys of pulled chicken is experimenting with different seasoning and sauce options. Start with a flavorful spice rub or marinade. Consider rubs with:

• Smoked paprika

• Chili powder

• Cumin

• Brown sugar

• Salt and pepper

• Onion and garlic

• Cayenne pepper

• Dry mustard

• Chili flakes

• Dried oregano

• Ground chipotle

• Ground coriander

• Cinnamon

Marinate the raw chicken for added moisture and flavor penetration. You can also season or sauce the cooked chicken just before pulling. Get creative!

Cooking Methods for Pulled Chicken

The key to great pulled chicken is low and slow cooking to achieve ultimate tenderness. Here are some top cooking methods:

Smoker or Grill – Imparts wonderful smoky flavor. Cook at 225-250°F for 2-3 hours with wood chips.

Slow Cooker – Convenient set-it-and-forget option. Cook on low for 6-8 hours.

Oven – Bake at 300°F for 2-3 hours in a covered dish with some liquid.

Stovetop – Braise chicken pieces in a Dutch oven with seasoning. Simmer for 1-2 hours.

Pressure Cooker – Speeds up cooking. Cook 15-20 minutes with natural release.

Instant Pot – Another fast-track option. Pressure cook then natural release.

For maximum flavor and moisture, always cook the chicken in a sauce, broth or braising liquid.

How to Pull Chicken Properly

Pulling is a gentle art. The goal is tender, stringy strands without shredding the meat too fine. Here are some top tips:

• Use forks or your fingers to pull, not knives or mixers which can over-shred.

• Pull along the grain of the meat, not against it. This helps create those nice long strands.

• Work in sections instead of trying to pull a whole breast or thigh at once.

• Add reserved cooking liquid back in for extra moisture and flavor if desired.

• Toss with sauce just before serving to prevent strands from drying out.

• Take your time and don’t rush it! Patience prevents pulverizing.

Pulled chicken is easy to pull when properly cooked. Resist any urge to aggressively shred it. Gentle is key!

Saucing Pulled Chicken

Now comes one of the best parts – choosing a sauce! Popular options include:

• BBQ Sauce – From tangy to sweet, smoky to spicy, it’s the classic choice.

• Buffalo Sauce – Brings addictive heat to pulled chicken. Pairs great with blue cheese.

• Honey Mustard – Sweet, tangy and punchy. Especially good in chicken salad.

• Ranch – Cool, creamy ranch complements pulled chicken wonderfully.

• Teriyaki Sauce – For an Asian twist.

• Mole Sauce – Rich Mexican sauce with amazing depth.

• Jerk Sauce – Add Caribbean zing with fiery and fruity jerk seasoning.

Get creative with glazes, salsas, chutneys and other global sauces too. The options are endless!

Serving Suggestions for Pulled Chicken

Pulled chicken plays well with so many recipes and serving styles including:

• Pulled Chicken Sandwiches – Piled high on buns, kaiser rolls or biscuits.

• Tacos or Burritos – With all your favorite taco toppings.

• Nachos – As the protein topping baked nachos.

• Quesadillas or Enchiladas – Mixed with cheese, salsa and more.

• Baked Potatoes – For pulled chicken stuffed spuds.

• Salads – On leafy greens, grain bowls or pasta salad.

• Pizza – As a flavorful protein topping.

• Soups & Chili – Mixed into chicken noodle or tortilla soup.

• Casseroles or Pot Pies – Combined with veggies in cozy baked dishes.

However you enjoy it, pulled chicken delivers tasty, crowd-pleasing comfort. Get pulling and start savoring this finger-lickin’ good staple.

FAQs About Pulled Chicken

Still have some questions? Here are answers to some frequently asked questions:

What’s the difference between pulled chicken and shredded chicken?

Pulled chicken has longer, more defined strands while shredded chicken is broken into smaller bits. Pulled meat is handled more gently.

What’s the best cut of chicken to use?

Chicken thighs or drumsticks (bone-in) deliver ideal flavor and moisture. Breasts work too.

How long does pulled chicken take to cook?

Cooking times range from 1-3 hours depending on the method. Slow, moist heat is key.

Can you make pulled chicken in a slow cooker?

Absolutely! Cook on low 6-8 hours or high for 3-4 hours until fall-apart tender.

How do you reheat pulled chicken?

Gently reheat in the microwave with a splash of broth. Or reheat in a pan with sauce to prevent drying out.

Can you freeze pulled chicken?

Yes, freeze in an airtight container for up to 2-3 months. Thaw in the fridge before reheating.

What sauce goes best with pulled chicken?

Barbecue sauce is the classic, but jerk, buffalo, teriyaki, mole and many others work great too.

What goes well with pulled chicken?

Buns, tortillas, nachos, tacos, salads, sandwiches, pizza and more! It’s highly adaptable.

Mastering the Art of Pulled Chicken

• Use chicken thighs or drumsticks for best results

• Cook low and slow – smoking, braising, slow cooking

• Season boldly with dry rubs, marinades or sauces

• Pull gently with forks or fingers to maintain texture

• Toss with sauce just before serving to maximize flavor

• Get creative with global seasoning and serving options

So fire up your smoker, break out the slow cooker, and get pulling! With a little practice, you’ll be on your way to mastery of this comforting classic. Dig in and savor the delicious strands.