In a bowl add the shredded chicken and Alabama White Sauce. Toss to coat and set aside.
Toast the hamburger buns until golden brown. Spread butter on (optional).
Place 1 cup of the chicken mixture on the bottom of a bun, top with 4 dill pickle slices and place top bun half on top.
Serve 2 sandwiches per person.
Notes
Regular hamburger buns are fine, BUT I highly recommend brioche buns. They are buttery, dense and hold up well slathered with all of the Alabama White Sauce.
I like to use a rotisserie chicken OR my BBQ Spatchcocked chicken that has been basted with the Alabama White Sauce while smoking and shred it.