Fried Chicken Sandwich with Alabama White Sauce

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.

Course Sandwich

Cuisine American, Southern

Keyword alabama, chicken, fried chicken, sandwich, sauce, slaw, southern, white sauce

Prep Time 20

Cook Time 10

Servings

Calories 759kcal

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 burger buns, halved lengthwise and toasted
1½ cups shredded green and red cabbage
¼ cup sliced pickles

US Customary - Metric

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 (180ºC).
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.

Nutrition