Fried Chicken Sandwich with Alabama White Sauce

Fried Chicken Sandwich with Alabama White Sauce

Sponsored by Silver Springs Foods. 

Barbecue specialties differ by region – St. Louis has ribs, Kansas City is known for their sweet and tangy sauce, North Carolina uses a vinegar-based sauce and South Carolina favors a mustardy sauce.

Well, Alabama has its own signature, and it’s Alabama white sauce; a tangy barbecue sauce made with mayonnaise, apple cider vinegar and horseradish.

After many trips to Alabama for football games I was first intrigued with the sauce because it’s so different from many others associated with barbecue. The zesty sauce was popularized in Decatur, Alabama and is commonly served on smoked chicken though I enjoy it slathered over crispy, fried chicken as in this recipe.

Much of the flavor from the sauce comes from the addition of Silver Springs Prepared Horseradish. Wisconsin-based company is the world’s largest grower and processor of horseradish. Many people don’t realize that horseradish is actually a root vegetable which is grated and combined with vinegar and salt for the commonly used condiment and its more familiar signature sharp flavor. It’s a great way to enhance the flavor of a roast beef sandwich or freshly shucked oysters particularly when served with a Bloody Mary.

The sauce can be made about 2 weeks ahead of time and stored, refrigerated until ready to use.

Fried Chicken Sandwich with Alabama White Sauce

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Prep Time 20 mins

Cook Time 10 mins

Serves 4

Ingredients:

For the fried chicken:

• Vegetable oil as needed, for frying
• 1½ cups all-purpose flour
• 1 cup low-fat buttermilk
• 2 large eggs
• 4 large boneless skinless chicken thighs, about 1 pound
• Kosher salt as needed
• Freshly ground black pepper as needed

For the Alabama white sauce:

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 packed tablespoon dark brown sugar
• 1 tablespoon prepared horseradish Silver Spring Foods makes a fantastic one!
• 1 teaspoon Worcestershire
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For serving:

• 4 sandwich buns halved lengthwise and toasted
• 1½ cups shredded green and red cabbage
• ¼ cup sliced pickles

Instructions:

For the fried chicken:

• Fill a large cast iron pan with vegetable oil so it reaches 2-inches up the pan. Heat the oil to 350°F.
• In a medium shallow bowl add the flour. Whisk the buttermilk and egg together in another medium bowl. Season chicken with salt and pepper. One piece at a time, dip chicken in the buttermilk mixture then dredge in the flour.
• Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes. Remove the chicken and allow to drain on a paper towel-lined plate.

For the Alabama white sauce:

• In a medium mixing bowl whisk together the mayonnaise, apple cider vinegar, brown sugar, horseradish, Worcestershire, red pepper flakes, black pepper, garlic powder and onion powder with 1 tablespoon of water until completely combined. Cover and refrigerate until ready to use.

For serving:

• Add a piece of fried chicken to the bottom half of each sandwich bun. Top with shredded cabbage, pickles and a drizzle of the Alabama white sauce. Close the sandwich and serve immediately.

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